Cargando…

Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties

In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle (ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis (ORS-C). Differences in their structural features, physicochemical properties and digestive properties were studied. Resul...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xia, Ji'an, Zhang, Yu, Huang, Kai, Cao, Hongwei, Sun, Qiqi, Wang, Man, Zhang, Suhua, Sun, Zhenliang, Guan, Xiao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Sustainable US Technology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10189490/ https://www.ncbi.nlm.nih.gov/pubmed/37156158 http://dx.doi.org/10.1016/j.ultsonch.2023.106419

Ejemplares similares

Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein
por: Zhang, Fengxue, et al.
Publicado: (2023)

Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts
por: Leangnim, Nalapat, et al.
Publicado: (2023)

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound
por: Liang, Qiufang, et al.
Publicado: (2023)

Effects of ultrasound on the immunoreactivity of amandin, an allergen in apricot kernels during debitterizing
por: Long, Fei-Fei, et al.
Publicado: (2023)

Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
por: Bai, Hengli, et al.
Publicado: (2023)

Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
por: Jin, Guofeng, et al.
Publicado: (2023)

Recent developments in ultrasound approach for preservation of animal origin foods
por: Bariya, Akshay Rajendrabhai, et al.
Publicado: (2023)

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
por: Zhang, Xuehua, et al.
Publicado: (2022)

Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process
por: Biswas, Rahul, et al.
Publicado: (2023)

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
por: Ali, Murtaza, et al.
Publicado: (2023)

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions
por: Khalil, Anees Ahmed, et al.
Publicado: (2023)

Elucidation and quantification health-promoting phenolic compounds, antioxidant properties and sugar levels of ultrasound assisted extraction, aroma compositions and amino acids profiles of macroalgae, Laurencia papillosa
por: Goksen, Gulden
Publicado: (2023)

Preparation of low molecular weight polysaccharides from Tremella fuciformis by ultrasonic-assisted H(2)O(2)-Vc method: Structural characteristics, in vivo antioxidant activity and stress resistance
por: Lee, Quancen, et al.
Publicado: (2023)

Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes
por: Xu, Huihuang, et al.
Publicado: (2023)

Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 °C
por: Zhang, Chenchen, et al.
Publicado: (2023)

Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates
por: Liu, Jiayuan, et al.
Publicado: (2022)

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
por: Manzoor, Muhammad Faisal, et al.
Publicado: (2022)

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
por: Faisal Manzoor, Muhammad, et al.
Publicado: (2023)

Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots
por: Dong, Yufan, et al.
Publicado: (2023)

High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice
por: Ali, Murtaza, et al.
Publicado: (2023)

Effects of milling on texture and in vitro starch digestibility of oat rice
por: Shen, Meng, et al.
Publicado: (2023)

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread
por: Cao, Hongwei, et al.
Publicado: (2022)

The influences of substrates' physical properties on enzymatic PET hydrolysis: Implications for PET hydrolase engineering
por: Pasula, Rupali Reddy, et al.
Publicado: (2022)

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans
por: Oh, Seon-Min, et al.
Publicado: (2020)

Enzymatic hydrolysis of starch into sugars is influenced by microgel assembly
por: de Souza, Igor A., et al.
Publicado: (2019)

Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules
por: Chorfa, Nasima, et al.
Publicado: (2022)

Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread
por: Hu, Han, et al.
Publicado: (2022)

Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch
por: Benítez Benítez, Ricardo, et al.
Publicado: (2021)

Pigs Ferment Enzymatically Digestible Starch when it Is Substituted for Resistant Starch
por: van Erp, Rik J J, et al.
Publicado: (2019)

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis
por: Cornejo, Fabiola, et al.
Publicado: (2022)

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters
por: Qian, Jingya, et al.
Publicado: (2023)

Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods
por: Wang, Cong, et al.
Publicado: (2023)

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
por: Rosa-Sibakov, Natalia, et al.
Publicado: (2022)

Effect of Cross-Linking and Enzymatic Hydrolysis Composite Modification on the Properties of Rice Starches
por: Xiao, Huaxi, et al.
Publicado: (2012)

Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis
por: Hao, Yuejing, et al.
Publicado: (2023)

Green synthesis of TiO(2) nanoparticles prepared from Phyllanthus niruri leaf extract for dye adsorption and their isotherm and kinetic studies
por: Panneerselvam, Anitha, et al.
Publicado: (2021)

Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion
por: Kasprzak, Mirosław Marek, et al.
Publicado: (2012)

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
por: Onipe, Oluwatoyin O., et al.
Publicado: (2020)

Dietary compounds slow starch enzymatic digestion: A review
por: Chi, Chengdeng, et al.
Publicado: (2022)

Genetic Engineering of Starch Biosynthesis in Maize Seeds for Efficient Enzymatic Digestion of Starch during Bioethanol Production
por: Niu, Liangjie, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_adadblpssspmn59ghsupvcgr5l