Modification of resistant starch nanoparticles using high-pressure homogenization treatment

2020 ◽  
Vol 103 ◽  
pp. 105677 ◽  
Author(s):  
Eftychios Apostolidis ◽  
Ioanna Mandala
Keyword(s):  
High Pressure ◽  
Resistant Starch ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Starch Nanoparticles

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Influence of Ultra-high-Pressure Homogenization Treatment on the Phytosterols, Tocopherols, and Polyamines of Almond Beverage

2014 ◽  
Vol 62 (39) ◽  
pp. 9539-9543 ◽  
Author(s):  
Natalia Toro-Funes ◽  
Joan Bosch-Fusté ◽  
M. Teresa Veciana-Nogués ◽  
M. Carmen Vidal-Carou
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Ultra High Pressure

scholarly journals Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli

2013 ◽  
Vol 58 (2) ◽  
pp. 109-117 ◽  
Author(s):  
G. Tabanelli ◽  
F. Patrignani ◽  
F. Gardini ◽  
G. Vinderola ◽  
J. Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
High Pressure Homogenization ◽  
Membrane Composition ◽  
Homogenization Treatment ◽  
Probiotic Lactobacilli

Effects of Ultra-High-Pressure Homogenization Treatment on the Lipolysis and Lipid Oxidation of Milk during Refrigerated Storage

2008 ◽  
Vol 56 (16) ◽  
pp. 7125-7130 ◽  
Author(s):  
Julieta Pereda ◽  
Victoria Ferragut ◽  
Joan Miquel Quevedo ◽  
Buenaventura Guamis ◽  
Antonio J. Trujillo
Keyword(s):  
High Pressure ◽  
Lipid Oxidation ◽  
High Pressure Homogenization ◽  
Refrigerated Storage ◽  
Homogenization Treatment ◽  
Ultra High Pressure

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

2013 ◽  
Vol 160 (3) ◽  
pp. 273-281 ◽  
Author(s):  
Francesca Patrignani ◽  
Giulia Tabanelli ◽  
Lorenzo Siroli ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
High Pressure ◽  
Microbiological Quality ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Homogenization Treatment

Modifying the Physicochemical and Functional Properties of Water-soluble Protein from Mussels by High-pressure Homogenization Treatment

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Henan Zou ◽  
Ning Zhao ◽  
Xiaojie Shi ◽  
Shuang Sun ◽  
Cuiping Yu
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Soluble Protein ◽  
Protein Solubility ◽  
Water Soluble ◽  
Initial Structure ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Water Soluble Protein ◽  
Physicochemical And Functional Properties

AbstractThis study investigated the changes in physicochemical and functional properties of water-soluble protein from mussels (MWP) induced by high-pressure homogenization (HPH). The results indicated that HPH treatment unfolded or disrupted the initial structure of MWP, exposing free sulfhydryl groups and buried hydrophobic groups. As the homogenization pressure increased, the aggregation of MWP particles gradually decreased. Moreover, protein solubility and dispersion stability increased in aqueous solution. Foaming and emulsifying properties were also improved. HPH treatment has proven to be an effective technique for enhancing the functional properties of shellfish protein, and 120 MPa was the optimum homogenization pressure to modify MWP.

High-pressure homogenization treatment of Al–Zn–Mg–Cu aluminum alloy

2008 ◽  
Vol 43 (5) ◽  
pp. 1583-1586 ◽  
Author(s):  
Li Hai ◽  
Cao Dahu ◽  
Wang Zhixiu ◽  
Zheng Ziqiao
Keyword(s):  
High Pressure ◽  
Aluminum Alloy ◽  
High Pressure Homogenization ◽  
Homogenization Treatment
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