Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

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Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0227 ◽

2020 ◽

Vol 16 (3) ◽

Author(s):

Bingxi Ren ◽

Hongchen Xie ◽

Lulu Guo ◽

Kai Zhong ◽

Yina Huang ◽

...

Keyword(s):

Thermal Properties ◽

Binding Capacity ◽

High Hardness ◽

Textural Properties ◽

Rice Flour ◽

High Water ◽

Konjac Glucomannan ◽

Rice Starch ◽

Water Binding ◽

Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

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Phytochemical and morphological evaluation of flowers and fruits from Epiphyllum hybrids during development

Biologia ◽

10.2478/s11756-011-0081-7 ◽

2011 ◽

Vol 66 (5) ◽

Cited By ~ 3

Author(s):

Oľga Erdelská ◽

Florian Stintzing

Keyword(s):

Binding Capacity ◽

High Water ◽

Fruit Pulp ◽

Main Attention ◽

Bioactive Substances ◽

Interesting Phenomenon ◽

Water Binding ◽

Pigment Analysis ◽

Morphological Evaluation ◽

First Time

AbstractAnatomical analysis of the red-purple fruit of the Epiphyllum hybrid with red flowers in the course of its development was performed. Main attention was directed towards the special origin of the fruit pulp tissues by fusion of differentiated ovule funiculi cells. This interesting phenomenon in combination with accumulation of mucilage with a high water binding capacity in fruit pulp may prevent the premature dehydratation of fruits and prolong their exploitability. Thorough pigment analysis in the peel and fruit juice from Epiphyllum fruits and Epiphyllum flowers is reported for the first time. While the total betalain content of fruit was comparable with that of some Opuntia and Hylocereus clones, pigment pattern of Epiphyllum flowers may aid in differentiation of hybrids similar to previous reports on Opuntia and Hylocereus fruits. Overall, the results appear to be promising to extend investigations on Epiphyllum both from a botanical view but also with respect to their bioactive substances.

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Effect of Annealing, Acid Hydrolysis and Branching Enzyme on Dioscorea schimperiana Starch Technological and Functional Properties

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2020/v26i1030319 ◽

2020 ◽

pp. 25-37

Author(s):

Djeukeu Asongni William ◽

Dongho Dongmo Fabrice Fabien ◽

Leng Marlyse Solange ◽

Gouado Inocent

Keyword(s):

Acid Hydrolysis ◽

Functional Properties ◽

Binding Capacity ◽

Enzyme Treatment ◽

In Vitro Digestibility ◽

Enzymatic Modification ◽

Branching Enzyme ◽

Water Binding ◽

Swelling Capacity

Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated. Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded. Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion. Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.

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Combined Soluble Fiber-Mediated Intestinal Microbiota Improve Insulin Sensitivity of Obese Mice

Nutrients ◽

10.3390/nu12020351 ◽

2020 ◽

Vol 12 (2) ◽

pp. 351 ◽

Cited By ~ 5

Author(s):

Chuanhui Xu ◽

Jianhua Liu ◽

Jianwei Gao ◽

Xiaoyu Wu ◽

Chenbin Cui ◽

...

Keyword(s):

Insulin Resistance ◽

Insulin Sensitivity ◽

Dietary Fiber ◽

Intestinal Microbiota ◽

Binding Capacity ◽

Basal Diet ◽

Short Chain Fatty Acids ◽

Obese Mice ◽

Soluble Fiber ◽

Water Binding

Dietary fiber, an important regulator of intestinal microbiota, is a promising tool for preventing obesity and related metabolic disorders. However, the functional links between dietary fiber, intestinal microbiota, and obesity phenotype are still not fully understood. Combined soluble fiber (CSF) is a synthetic mixture of polysaccharides and displays high viscosity, water-binding capacity, swelling capacity, and fermentability. We found that supplementing high-fat diet (HFD) with 6% CSF significantly improved the insulin sensitivity of obese mice without affecting their body weight. Replacing the HFD with normal chow basal diet (NCD), the presence of CSF in the feed significantly enhanced satiety, decreased energy intake, promoted weight and fat loss, and augmented insulin sensitivity. CSF also improved the intestinal morphological integrity, attenuated systemic inflammation, promoted intestinal microbiota homeostasis, and stabilized the production of short-chain fatty acids (SCFAs) that was perturbed during HFD-induced obesity, and these stabilizing effects were more prominent when the basal diet was switched to NCD. The enrichment of bacteria of the S24-7 family and Allobaculum genus increased markedly in the intestine following 6% CSF supplementation- and correlated with decreased adiposity and insulin resistance. Five bacterial genera that were decreased by CSF, including Oscillospira, unclassified Lachonospitaceae, unclassified Clostridiales, unclassified Desulfovibrionaceae, and unclassified Ruminococcae, were subjected to co-occurrence network analysis and were positively correlated to adiposity and insulin resistance, indicating a key role in the microbial response to CSF. Thus, CSF has a potential to promote insulin sensitivity and even reduce obesity via beneficial regulation of the gut microecosystem.

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Pectins from the albedo of immature lemon fruitlets have high water binding capacity

Journal of Plant Physiology ◽

10.1078/0176-1617-01275 ◽

2004 ◽

Vol 161 (4) ◽

pp. 371-379 ◽

Cited By ~ 5

Author(s):

Roswitha Schröder ◽

Christopher J. Clark ◽

Keith Sharrock ◽

Ian C. Hallett ◽

Elspeth A. MacRae

Keyword(s):

Binding Capacity ◽

High Water ◽

Water Binding

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Brain development needs sugar: the role of polysialic acid in controlling NCAM functions

Biological Chemistry ◽

10.1515/bc.2009.078 ◽

2009 ◽

Vol 390 (7) ◽

Cited By ~ 34

Author(s):

Martina Mühlenhoff ◽

Imke Oltmann-Norden ◽

Birgit Weinhold ◽

Herbert Hildebrandt ◽

Rita Gerardy-Schahn

Keyword(s):

Neural Plasticity ◽

Binding Capacity ◽

Polysialic Acid ◽

High Water ◽

Water Binding ◽

Neural Cell Adhesion ◽

Key Factor ◽

Developing Nervous System ◽

Cell Cell

Abstract Polysialic acid (polySia) is a major regulator of cell-cell interactions in the developing nervous system and a key factor in maintaining neural plasticity. As a polyanionic molecule with high water binding capacity, polySia increases the intercellular space and creates conditions that are permissive for cellular plasticity. While the prevailing model highlights polySia as a non-specific regulator of cell-cell contacts, this review concentrates on recent studies in knockout mice indicating that a crucial function of polySia resides in controlling interactions mediated by its predominant protein carrier, the neural cell adhesion molecule NCAM.

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Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0206 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Dianbin Su ◽

Xin-Di Zhu ◽

Yong Wang ◽

Dong Li ◽

Li-Jun Wang

Keyword(s):

Particle Size ◽

High Pressure ◽

Rheological Properties ◽

Binding Capacity ◽

Loss Modulus ◽

High Pressure Homogenization ◽

Carreau Model ◽

Hydration Properties ◽

Water Binding ◽

Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽

10.3390/foods10020282 ◽

2021 ◽

Vol 10 (2) ◽

pp. 282

Author(s):

Juan Fernández-Peláez ◽

Priscila Guerra ◽

Cristina Gallego ◽

Manuel Gomez

Keyword(s):

Binding Capacity ◽

Hydration Properties ◽

Water Binding ◽

Know How ◽

Gelling Properties ◽

Viscous Modulus ◽

The World ◽

Distribution Process ◽

Water Holding ◽

Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

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