Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress

2020 ◽  
Vol 11 (7) ◽  
pp. 6407-6421 ◽  
Author(s):  
Jinyu Chen ◽  
Kunsheng Zhang ◽  
Yunxia Ren ◽  
Fangyang Hu ◽  
Yijun Yan ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Sodium Tripolyphosphate ◽  
Myofibrillar Protein ◽  
In Vitro Digestibility ◽  
Gel Properties ◽  
Emulsion Gel

This work demonstrates the effects of STP coupled with EGC on the formation of the MP emulsion gel under oxidative stress.

scholarly journals EFFECT OF CROSS-LINKING ON PHYSICOCHEMICAL AND IN VITRO DIGESTIBILITY PROPERTIES OF POTATO STARCH

2017 ◽  
pp. 463 ◽  
Author(s):  
Hyemi Heo ◽  
Yun-Kyung Lee ◽  
Yoon Hyuk Chang
Keyword(s):  
Sodium Tripolyphosphate ◽  
Potato Starch ◽  
Light Transmittance ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Crystalline Region ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Factor

The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

scholarly journals Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

2018 ◽  
Vol 21 (1) ◽  
pp. 2205-2217 ◽  
Author(s):  
Tianlan Xia ◽  
Xue Zhao ◽  
Xiaoling Yu ◽  
Ling Li ◽  
Guanghong Zhou ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Myofibrillar Protein ◽  
Protein Gelation ◽  
Negative Impacts

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

Meat Science ◽  
2008 ◽  
Vol 79 (4) ◽  
pp. 777-783 ◽  
Author(s):  
Véronique Santé-Lhoutellier ◽  
Erwan Engel ◽  
Laurent Aubry ◽  
Philippe Gatellier
Keyword(s):  
Protein Oxidation ◽  
Myofibrillar Protein ◽  
In Vitro Digestibility

scholarly journals Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

2020 ◽  
Vol 65 ◽  
pp. 103753 ◽  
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Marina Vilar Geraldi ◽  
Paula Kiyomi Okuro ◽  
Mário Roberto Maróstica ◽  
Rosiane Lopes da Cunha ◽  
...  
Keyword(s):  
Saturated Fat ◽  
In Vitro Digestibility ◽  
Emulsion Gel ◽  
Chia Mucilage

scholarly journals Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

LWT ◽  
2022 ◽  
pp. 113082
Author(s):  
Jialun Hu ◽  
Ling Ma ◽  
Xianqi Liu ◽  
Hongyu Li ◽  
Minghan Zhang ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Gel Properties

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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