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1. Correction to: Silencing of a BAHD acyltransferase in sugarcane increases biomass digestibility

Author:
de Souza, Wagner Rodrigo; Pacheco, Thályta Fraga; Duarte, Karoline Estefani; Sampaio, Bruno Leite; de Oliveira Molinari, Patrícia Abrão; Martins, Polyana Kelly; Santiago, Thaís Ribeiro; Formighieri, Eduardo Fernandes; Vinecky, Felipe; Ribeiro, Ana Paula; da Cunha, Bárbara Andrade Dias Brito; Kobayashi, Adilson Kenji; Mitchell, Rowan Andrew Craig; de Sousa Rodrigues Gambetta, Dasciana; Molinari, Hugo Bruno Correa
Source:
Biotechnology for biofuels 2019 v.12 no.1 pp. 142
ISSN:
1754-6834
Subject:
digestibility,   etc   ; biomass; sugarcane; transferases;     Show all 4 Subjects
Abstract:
... After the publication of the article [1], it was brought to our attention that the GenBank Accession number for the EF1 is missing in Methods section. Please find the accession number in the erratum below. ...
DOI:
10.1186/s13068-019-1482-z
PubMed:
31198439
PubMed Central:
PMC6556000

2. Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels

Author:
Okuro, Paula K; Martins, Artur J; Vicente, António A; Cunha, Rosiane L
Source:
Current opinion in food science 2020 v.35 pp. 27-35
ISSN:
2214-7993
Subject:
digestibility,   etc   ; bioactive compounds; bioactive properties; food matrix; ingredients; oleogels;     Show all 6 Subjects
Abstract:
... The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously? (ii) How could the framework of an oleogel contribute to a specific struc ...
DOI:
10.1016/j.cofs.2020.01.001

3. Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization

Author:
Zheng, Yixin; Ou, Yujia; Zhang, Yi; Zheng, Baodong; Zeng, Hongliang; Zeng, Shaoxiao
Source:
International journal of biological macromolecules 2020 v.156 pp. 196-203
ISSN:
0141-8130
Subject:
in vitro digestibility,   etc   ; Raman spectroscopy; amylose; emulsions; homogenization; lecithins; mixing; resistant starch; solubility;     Show all 9 Subjects
Abstract:
... The objective of this study was to investigate the physicochemical properties and in vitro digestibility of lotus seed starch-lecithin inclusion complexes (ICs), prepared by dynamic high pressure homogenization. Raman spectrometry indicated that the IC formed between starch and lecithin, compared with the control mixture, could modify the helix rearrangement between different amylose conformations ...
DOI:
10.1016/j.ijbiomac.2020.04.032

4. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds

Author:
Wang, Hongwei; Ding, Jiangtao; Xiao, Naiyong; Liu, Xingli; Zhang, Yanyan; Zhang, Hua
Source:
Food chemistry 2020 v.318 pp. 126489
ISSN:
0308-8146
Subject:
digestibility,   etc   ; Coix lacryma-jobi; chemical structure; resistant starch; seeds; water content;     Show all 6 Subjects
Abstract:
... In the present study, starches isolated from heat-moisture treated (HMT) adlay seeds were characterized with hierarchical structures and digestibility to understand the relationships in structural and digestible behaviors of starches in a HMT starch-based food system. The results indicated that HMT not only caused the disorganizations of hierarchical structures, but also promoted the molecular rea ...
DOI:
10.1016/j.foodchem.2020.126489

5. Kinetic study on the digestibility of lactose and lactulose using small intestinal glycosidases

Author:
Gallego-Lobillo, Pablo; Ferreira-Lazarte, Alvaro; Hernandez-Hernandez, Oswaldo; Villamiel, Mar
Source:
Food chemistry 2020 v.316 pp. 126326
ISSN:
0308-8146
Subject:
digestibility,   etc   ; colon; glycosidases; hydrolysis; in vitro digestion; intestinal microorganisms; lactose; lactulose; prebiotics; rats; small intestine;     Show all 11 Subjects
Abstract:
... Lactose is mostly hydrolysed in the small intestine, whereas lactulose, recognised prebiotic carbohydrate, reaches the colon to be fermented by the intestinal microbiota. Digestibility of these substrates was investigated by an in vitro digestion model using a Rat Small Intestine Extract (RSIE). A kinetic study of lactose digestion showed levels of hydrolysis (82.8%) at 0.2 mg*mL⁻¹ and the highest ...
DOI:
10.1016/j.foodchem.2020.126326

6. Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment

Author:
Li, Ping; Dhital, Sushil; Fu, Xiong; Huang, Qiang; Liu, Rui; Zhang, Bin; He, Xiaowei
Source:
Food chemistry 2020 v.315 pp. 126268
ISSN:
0308-8146
Subject:
digestibility,   etc   ; cell walls; cotyledons; crystal structure; enzymes; gelatinization; gelatinization temperature; hot water treatment; starch;     Show all 9 Subjects
Abstract:
... Starch digestion in pulse cellular matrices is primarily determined by the hindrance of cell walls limiting enzyme diffusion as well as the retention of starch granular structure. However, the effect of hydrothermal treatment on structure and digestion properties of entrapped pulse starches is not fully elucidated. In present study, we reported the variations in structure and enzyme susceptibility ...
DOI:
10.1016/j.foodchem.2020.126268

7. Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure

Author:
Yao, Mengdi; Li, Ming; Dhital, Sushil; Tian, Yu; Guo, Boli
Source:
Food chemistry 2020 v.315 pp. 126230
ISSN:
0308-8146
Subject:
digestibility,   etc   ; cooking; encapsulation; enzymatic reactions; enzymes; gluten; hardness; noodles; protein content; scanning electron microscopes; starch; texture;     Show all 12 Subjects
Abstract:
... The dense packing and encapsulation of starch by protein are considered important for the digestion of noodles and the textural attributes. This study aims to elucidate the effect of gluten on the noodle texture and starch digestion rates. The structure of cooked noodles was characterized using a scanning electron microscope and Fourier-transform infrared-microscopy. The texture of cooked noodles ...
DOI:
10.1016/j.foodchem.2020.126230

8. Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

Author:
Feltre, Gabriela; Almeida, Flávia Souza; Sato, Ana Carla Kawazoe; Dacanal, Gustavo Cesar; Hubinger, Miriam Dupas
Source:
Food research international 2020 v.132 pp. 109069
ISSN:
0963-9969
Subject:
in vitro digestibility,   etc   ; alginates; amylopectin; amylose; corn starch; enzymes; gelatinization; glucose; hydrogels; mechanical properties; microstructure;     Show all 11 Subjects
Abstract:
... The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after in vitro digestibility. The use of alginate together with corn starch with different amounts of amylose, in the gelatinized and non-gelatinized fo ...
DOI:
10.1016/j.foodres.2020.109069

9. Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties

Author:
Gong, Shengxiang; Li, Wenhui; Yu, Ying; Gu, Xinzhe; Zhang, Wei; Wang, Zhengwu
Source:
Food chemistry 2020 v.313 pp. 126161
ISSN:
0308-8146
Subject:
digestibility,   etc   ; fermentation; pasting properties; potato flour; resistant starch; swelling (materials); viscosity; water content; water solubility;     Show all 9 Subjects
Abstract:
... The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were distinguished. Populations P₂₁ and P₂₂ of fermented potato flours gradually incre ...
DOI:
10.1016/j.foodchem.2020.126161

10. Physicochemical properties of potato, sweet potato and quinoa starch blends

Author:
Zhu, Fan; Hua, Yeying; Li, Guantian
Source:
Food hydrocolloids 2020 v.100 pp. 105278
ISSN:
0268-005X
Subject:
digestibility,   etc   ; analytical methods; graphs; hydrocolloids; mathematical models; physicochemical properties; potatoes; retrogradation; starch; sweet potatoes; thermal properties;     Show all 11 Subjects
Abstract:
... Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends range ...
DOI:
10.1016/j.foodhyd.2019.105278

11. Pretreatment of polysaccharidic wastes with cellulolytic Aspergillus fumigatus for enhanced production of biohythane in a dual-stage process

Author:
Basak, Bikram; Saha, Shouvik; Chatterjee, Pradip K.; Ganguly, Amit; Woong Chang, Soon; Jeon, Byong-Hun
Source:
Bioresource technology 2020 v.299 pp. 122592
ISSN:
0960-8524
Subject:
digestibility,   etc   ; Aspergillus fumigatus; Taguchi method; biomass; cellulose; cost effectiveness; energy recovery; fungi; hemicellulose; lignocellulose; saccharification; wastes;     Show all 12 Subjects
Abstract:
... Biological pretreatment of polysaccharidic wastes (PWs) is a cost-effective and environmentally friendly approach to improve the digestibility and utilization of these valuable substrates in dual-stage biohythane production. In order to reduce the prolonged incubation time and loss of carbohydrate during the pretreatment of PWs with Aspergillus fumigatus, a systematic optimization using Taguchi me ...
DOI:
10.1016/j.biortech.2019.122592

12. Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes

Author:
Niu, Fuge; Li, Mengya; Fan, Jiamei; Kou, Mengxuan; Han, Beijing; Pan, Weichun
Source:
Journal of food science and technology 2020 v.57 no.3 pp. 1041-1048
ISSN:
0022-1155
Subject:
digestibility,   etc   ; bulk density; cattle; corn starch; digestion; gels; pets; physicochemical properties; starch; temperature; texture; viscosity;     Show all 12 Subjects
Abstract:
... The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA v ...
DOI:
10.1007/s13197-019-04137-2
PubMed:
32123425
PubMed Central:
PMC7026338

13. Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch

Author:
Ziegler, Valmor; Timm, Newiton da Silva; Ferreira, Cristiano Dietrich; Goebel, Jorge Tiago; Pohndorf, Ricardo Scherer; Oliveira, Maurício de
Source:
International journal of biological macromolecules 2020 v.145 pp. 568-574
ISSN:
0141-8130
Subject:
digestibility,   etc   ; drying; drying temperature; enthalpy; gelatinization; pasting properties; popcorn; starch granules;     Show all 8 Subjects
Abstract:
... Popcorn consumption is becoming increasingly attractive, and the effects of post-harvest operations are essential for the improvement of industrial processes. In this context, the objective of this study was to evaluate the effects of drying temperature on the morphology, technological, and digestibility properties from the isolated starch from red popcorn grains. Red popcorn grains were dried in ...
DOI:
10.1016/j.ijbiomac.2019.12.198

14. Understanding the multi-scale structure and digestibility of different waxy maize starches

Author:
Xu, Jinchuan; Chen, Ling; Guo, Xinbo; Liang, Yi; Xie, Fengwei
Source:
International journal of biological macromolecules 2020 v.144 pp. 252-258
ISSN:
0141-8130
Subject:
digestibility,   etc   ; amylose; corn starch; crystallites; cultivars; granules; in vitro digestion; polymerization; porosity; resistant starch; waxy corn;     Show all 11 Subjects
Abstract:
... This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increas ...
DOI:
10.1016/j.ijbiomac.2019.12.110

15. Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch

Author:
Chen, Jiaping; Xiao, Jingjing; Wang, Zhenya; Cheng, Hui; Zhang, Ying; Lin, Binbin; Qin, Liqiang; Bai, Yanjie
Source:
Food chemistry 2020 v.320 pp. 126491
ISSN:
0308-8146
Subject:
in vitro digestibility,   etc   ; alpha-amylase; corn starch; enzymatic hydrolysis; glycosidic linkages; hydrolysis; resistant starch; solubility; waxy corn;     Show all 9 Subjects
Abstract:
... Glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared using different reaction conditions were characterized. Intensification of reaction condition promoted starch hydrolysis and transglucosidation until the solubility of pyrodextrin reached 100%. New branch points were formed including α-1,2, β-1,2, β-1,4, β-1,6 and α-1,6 linkages. Majority ...
DOI:
10.1016/j.foodchem.2020.126491

16. Coproduction of xylooligosaccharides and fermentable sugars from sugarcane bagasse by seawater hydrothermal pretreatment

Author:
Zhang, Xiankun; Zhang, Weiwei; Lei, Fuhou; Yang, Shujuan; Jiang, Jianxin
Source:
Bioresource technology 2020 v.309 pp. 123385
ISSN:
0960-8524
Subject:
digestibility,   etc   ; alkali treatment; cellulose; corrosion; enzymatic hydrolysis; equipment; freshwater; glucose; hydrogen bonding; seawater; sugarcane bagasse; water resources; xylan; xylooligosaccharides;     Show all 14 Subjects
Abstract:
... In this study, natural seawater without additional chemicals was selected to treat sugarcane bagasse for the production of xylooligosaccharides and glucose. This pretreatment not only more effectively conserves freshwater resources than hydrothermal pretreatment and enzymatic hydrolysis, but also decreases corrosion of the equipment relative to techniques utilizing acid and alkaline pretreatment. ...
DOI:
10.1016/j.biortech.2020.123385

17. Coupling self-sustaining air flotation screening with conventional CSTR enhances anaerobic biodegradability of corn stover

Author:
Dai, Xiaohu; Hua, Yu; Li, Huiping; Liu, Rui; Chen, Shuxian; Dai, Lingling; Cai, Chen
Source:
Bioresource technology 2020 v.310 pp. 123417
ISSN:
0960-8524
Subject:
digestibility,   etc   ; Bacteroidetes; Proteobacteria; bacterial communities; biodegradability; community structure; corn stover; lignocellulose; mass transfer; methane production; screening; straw;     Show all 12 Subjects
Abstract:
... The anaerobic biodegradability of lignocellulosic crop waste could be improved by proper pretreatments, but little information is available on enhancing straw digestibility through the reactor configuration. In a lab-based batch experiment, a novel reactor was established to testify the possibility to enhance anaerobic biodegradability of corn stover (CS) by coupling a self-sustaining air flotatio ...
DOI:
10.1016/j.biortech.2020.123417

18. Overheating induced structural changes of type I collagen and impaired the protein digestibility

Author:
Zhang, Miao; Zhao, Di; Zhu, Shuran; Nian, Yingqun; Xu, Xinglian; Zhou, Guanghong; Li, Chunbao
Source:
Food research international 2020 v.134 pp. 109225
ISSN:
0963-9969
Subject:
digestibility,   etc   ; collagen; digestible protein; digestion; enzymatic hydrolysis; fluorescence emission spectroscopy; heat treatment; meat; pepsin; protein structure; temperature;     Show all 11 Subjects
Abstract:
... Collagen, especially type I collagen, a major component for connective tissue in meat, determines the background tenderness and affects digestibility of meat. Heating may induce great changes in protein structure and its pepsin-treated digestion. The objective of this study was to investigate how heating affected type I collagen structure and in vitro pepsin-treated digestion. Type I collagen was ...
DOI:
10.1016/j.foodres.2020.109225

19. Inulin improves the egg production performance and affects the cecum microbiota of laying hens

Author:
Shang, Hongmei; Zhao, Jiangchao; Dong, Xiaoqing; Guo, Yang; Zhang, Hexiang; Cheng, Jianglong; Zhou, Haizhu
Source:
International journal of biological macromolecules 2020 v.155 pp. 1599-1609
ISSN:
0141-8130
Subject:
digestibility,   etc   ; cecum; diet; egg production; egg shell thickness; egg weight; eggs; feed conversion; inulin; laying hens; microbial communities; microorganisms;     Show all 12 Subjects
Abstract:
... Egg production performance, egg quality, nutrient digestibility, and microbial composition as affected by dietary inulin supplementation were evaluated in laying hens. A total of 300 laying hens were divided into 5 groups and fed diets containing inulin at levels of 0 (control), 5, 10, 15 and 20 g/kg, respectively. The results showed that the 15 g/kg inulin supplementation level improved average e ...
DOI:
10.1016/j.ijbiomac.2019.11.137

20. Effect of heat-moisture treatment of unpolished red rice on its starch properties and in vitro and in vivo digestibility

Author:
Van Hung, Pham; Binh, Vo Thuy; Nhi, Pham Hoang Yen; Phi, Nguyen Thi Lan
Source:
International journal of biological macromolecules 2020 v.154 pp. 1-8
ISSN:
0141-8130
Subject:
in vitro digestibility,   etc   ; blood glucose; brown rice; crystal structure; red rice; resistant starch; starch granules; temperature; water content;     Show all 9 Subjects
Abstract:
... Changes in physicochemical and digestible characteristics of starches isolated from untreated and heat-moisture treated unpolished rice grains were investigated in this study. Heat-moisture treatment (HMT) at moisture content of 20%, 25% or 30% and heating temperature of 100 °C or 120 °C were applied for treating unpolished rice grains. The results indicated that granular morphology and crystallin ...
DOI:
10.1016/j.ijbiomac.2020.03.071