Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 414-421 ◽  
Author(s):  
Feibai Zhou ◽  
Mouming Zhao ◽  
Chun Cui ◽  
Weizheng Sun
Keyword(s):  
Linoleic Acid ◽  
In Vitro Digestibility ◽  
Myofibrillar Proteins ◽  
Physicochemical Changes ◽  
Oxidative Modifications

Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins

2007 ◽  
Vol 55 (13) ◽  
pp. 5343-5348 ◽  
Author(s):  
Veronique Sante-Lhoutellier ◽  
Laurent Aubry ◽  
Philippe Gatellier
Keyword(s):  
Skeletal Muscle ◽  
In Vitro Digestibility ◽  
Myofibrillar Proteins

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

2008 ◽  
Vol 56 (4) ◽  
pp. 1488-1494 ◽  
Author(s):  
Veronique Santé-Lhoutellier ◽  
Thierry Astruc ◽  
Penka Marinova ◽  
Eleonore Greve ◽  
Philippe Gatellier
Keyword(s):  
In Vitro Digestibility ◽  
Myofibrillar Proteins ◽  
Meat Cooking ◽  
Physicochemical State

scholarly journals Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Vinh Tien Nguyen ◽  
Loc Nguyen Thi ◽  
Khanh Son Trinh
Keyword(s):  
Electron Beam ◽  
Amylose Content ◽  
Potato Starch ◽  
Average Molecular Weight ◽  
Degree Of Crystallinity ◽  
In Vitro Digestibility ◽  
Moisture Contents ◽  
Physicochemical Changes

This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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