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...
Sábháilte in:
| Formáid: | Online |
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| Teanga: | Béarla |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Ábhair: | |
| Rochtain ar líne: | ONIX_20240108_9783036596747_21 |
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Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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| _version_ | 1869517025925136384 |
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| collection | Directory of Open Access Books |
| description | 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 types of biopolymer components in foods. They not only provide people with energy and nutrition, but are also used in food processing as natural additives due to their gelling, emulsifying, and film-forming properties, etc. They are characterised by high biocompatibility, low cost, and ease of access. Some natural components isolated from raw food materials have some drawbacks, such as low solubility and instability under certain conditions, which limit their application in food processing. Currently, many researchers are focusing on the modification, food technology, and future industry of polysaccharides, starch, protein, etc. These studies help to obtain the changed physicochemical and enhanced functional properties of these components, and further promote their high-value utilization in the food field. This Special Issue brings together 34 articles regarding the latest advances in the properties of polysaccharides, starch, protein, pectin, and fibre in food processing, from the improvements of the physical properties of major food components and biological activity studies to their applications in food preservation. |
| format | Online |
| id | doab-20.500.12854ir-132362 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1323622024-03-28T03:31:10Z Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing Xie, Jianhua Zhang, Yanjun Yu, Hansong 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 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 types of biopolymer components in foods. They not only provide people with energy and nutrition, but are also used in food processing as natural additives due to their gelling, emulsifying, and film-forming properties, etc. They are characterised by high biocompatibility, low cost, and ease of access. Some natural components isolated from raw food materials have some drawbacks, such as low solubility and instability under certain conditions, which limit their application in food processing. Currently, many researchers are focusing on the modification, food technology, and future industry of polysaccharides, starch, protein, etc. These studies help to obtain the changed physicochemical and enhanced functional properties of these components, and further promote their high-value utilization in the food field. This Special Issue brings together 34 articles regarding the latest advances in the properties of polysaccharides, starch, protein, pectin, and fibre in food processing, from the improvements of the physical properties of major food components and biological activity studies to their applications in food preservation. 2024-01-08T14:39:23Z 2024-01-08T14:39:23Z 2023 book ONIX_20240108_9783036596747_21 9783036596747 9783036596754 https://directory.doabooks.org/handle/20.500.12854/132362 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/8366 https://mdpi.com/books/pdfview/book/8366 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9675-4 10.3390/books978-3-0365-9675-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036596747 9783036596754 584 Basel open access |
| spellingShingle | 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 Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title | Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title_full | Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title_fullStr | Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title_full_unstemmed | Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title_short | Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing |
| title_sort | research on the properties of polysaccharides starch protein pectin and fibre in food processing |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240108_9783036596747_21 |