scholarly journals Comparative Study of in Vitro Digestibility of Food Proteins and Effect of Preheating on the Digestion

2003 ◽  
Vol 26 (7) ◽  
pp. 969-973 ◽  
Author(s):  
Kayoko Takagi ◽  
Reiko Teshima ◽  
Haruyo Okunuki ◽  
Jun-ichi Sawada
Keyword(s):  
Comparative Study ◽  
In Vitro Digestibility ◽  
Food Proteins

In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases: a comparative study

2002 ◽  
Vol 78 (2) ◽  
pp. 143-147 ◽  
Author(s):  
Ana H. Araüjo ◽  
Patrı́cia C.B. Cardoso ◽  
Railene A. Pereira ◽  
Liziane M. Lima ◽  
Adeliana S. Oliveira ◽  
...  
Keyword(s):  
Comparative Study ◽  
Vigna Unguiculata ◽  
Prosopis Juliflora ◽  
In Vitro Digestibility ◽  
Digestive Proteinases

Effect of processing on in vitro digestibility (IVPD) of food proteins

2021 ◽  
pp. 1-50
Author(s):  
Vibeke Orlien ◽  
Kataneh Aalaei ◽  
Mahesha M. Poojary ◽  
Dennis S. Nielsen ◽  
Lilia Ahrné ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Food Proteins

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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