Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

With the continuous improvement of people's living standards, the concern for food nutrition and safety has gradually increased. Consumers increasingly need to replace synthetic food additives with natural components extracted from food. Polysaccharides, starch, protein, pectin, and fibre are major...

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Detalhes bibliográficos
Formato:	Online
Idioma:	inglês
Publicado em:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Assuntos:	polysaccharide antibacterial activity toxicity body health gut microbiota pre-gelatinization thermal properties rheology structural properties microstructure starch gel polysaccharides inflammatory bowel disease mechanism polyphenol oxidase kudzu thermostability thermal inactivation kinetics food constituents conformation dietary fiber fermentation patterns cyanidin-3-O-glucoside polymeric proanthocyanidin degree of polymerization starch pasting retrogradation digestibility hyperlipidemia resistant starch Bifidobacterium pseudolongum gut microbes synbiotics hemp protein isolate (−)-epigallocatechin gallate covalent binding structural changes emulsifying properties polysaccharide-based materials edible packaging cellulose hemicellulose chitosan polysaccharide gums Holothuria leucospilota fermentation behaviors antioxidant activity zein flaxseed gum ultrasound complex particle Pickering emulsion soybean residue insoluble dietary fiber fermentation in vitro colon health pea protein co-precipitates protein blends surface hydrophobicity surimi setting water migration chemical interactions purslane polysaccharides selenylation RAW 264.7 macrophages splenocytes immune modulation type 2 diabetes β-glucan molecular structure anti-diabetic function macronutrient absorption enzyme inhibitor ovomucoid superheated steam modification allergenicity mass spectrometry acrolein IEC-6 cells autophagy apoptosis carboxymethyl chitosan frozen surimi myofibrillar protein denaturation gelling properties walnut protein isolates oxidation structural characteristics functional properties proteomics collagen peptide B16F10 cells melanogenesis tyrosinase antioxidant pea fiber industry-scale microfluidizer structure quinoa protein ultrasounic-assisted extraction in vitro digestion amino acid content nuclear magnetic resonance hydrogen spectroscopy Chinese yam structural characterization oxidative stress okara prebiotic γ-irradiation anthocyanins stable system inclusion complex hydrogen bonding biological activity packaging preservation gelatin mulberry leaf polysaccharides miscible system zeta potential rheological properties betanin gelatinization camelina cake polysaccharide carrier stabilizer purple corn cob by-product anthocyanin bioaccessibility tapioca hygroscopicity BET and GAB models particle size characteristics storage stability pea protein moderate enzymatic hydrolysis structure properties dual protein plant protein co-precipitation dual protein blended dual protein fish sausage pre-emulsion n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Acesso em linha:	ONIX_20240108_9783036596747_21
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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

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