Physicochemical characterization and in vitro digestibility of β-lactoglobulin/β-Lg f142-148 complexes

2007 ◽  
Vol 17 (5) ◽  
pp. 471-480 ◽  
Author(s):  
Samira Roufik ◽  
Sylvie F. Gauthier ◽  
Sylvie L. Turgeon
Keyword(s):  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Β Lactoglobulin

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

In vitro digestibility of bioactive peptides derived from bovine β-lactoglobulin

2006 ◽  
Vol 16 (4) ◽  
pp. 294-302 ◽  
Author(s):  
Samira Roufik ◽  
Sylvie F. Gauthier ◽  
Sylvie L. Turgeon
Keyword(s):  
Bioactive Peptides ◽  
In Vitro Digestibility ◽  
Β Lactoglobulin

scholarly journals Effects of Different Levels of Gum Arabic, Low Methylated Pectin and Xylan on In Vitro Digestibility of β-Lactoglobulin

2003 ◽  
Vol 86 (12) ◽  
pp. 3857-3865 ◽  
Author(s):  
J. Mouécoucou ◽  
C. Sanchez ◽  
C. Villaume ◽  
O. Marrion ◽  
S. Frémont ◽  
...  
Keyword(s):  
Gum Arabic ◽  
In Vitro Digestibility ◽  
Β Lactoglobulin ◽  
Different Levels

Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches

2016 ◽  
Vol 71 ◽  
pp. 258-263 ◽  
Author(s):  
Sungmin Jeong ◽  
Yonggi Kim ◽  
Sanghoon Ko ◽  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
In Vitro Digestibility
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