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1. Probing in vitro digestion at oil–water interfaces

Author:
Maldonado-Valderrama, Julia
Source:
Current opinion in colloid & interface science 2019 v.39 pp. 51-60
ISSN:
1359-0294
Subject:
digestibility,   etc   ; analytical methods; emulsions; gastrointestinal system; lipid metabolism; microstructure;     Show all 6 Subjects
Abstract:
... Interfacial layers have been widely applied to study the formation and stability of emulsion-based systems. However, the application of isolated interfaces to address digestibility of emulsions is often limited because of the complexity of experimental methods and results. This review summarizes the latest developments in analytical methods and literature data on effects of digestion on interfacia ...
DOI:
10.1016/j.cocis.2019.01.004

2. Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

Author:
Luna, Carolina; Estévez, Mario
Source:
Food chemistry 2019 v.271 pp. 87-93
ISSN:
0308-8146
Subject:
digestibility,   etc   ; beta-lactoglobulin; fluorescence; glycation; myofibrillar proteins; water holding capacity;     Show all 6 Subjects
Abstract:
... The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO and MGO induced the formation of allysine in all tested proteins with GO being more reactive (23.8 and 8.6 nmoles/mg protein in LAC and MP respectively after 6 h) t ...
DOI:
10.1016/j.foodchem.2018.07.167

3. Performance, carcass features, and non-carcass components of sheep grazed on Caatinga rangeland managed with different forage allowances

Author:
Pinto Filho, J.S.; Cunha, M.V.; Souza, E.J.O.; Santos, M.V.F.; Lira, M.A.; Moura, J.G.; Rodrigues, J.M.C.S.; Silva, C.S.
Source:
Small ruminant research 2019 v.174 pp. 103-109
ISSN:
0921-4488
Subject:
dry matter digestibility,   etc   ; blood; body weight; caatinga; carcass weight; forage; morphometry; rangelands; sheep; weight gain; Brazil;     Show all 11 Subjects
Abstract:
... This study aimed to evaluate the performance, carcass features, and non-carcass components of sheep managed with different levels of forage allowance [2.0; 2.5; 3.0; 3.5 kg DM/kg body weight (BW)] in the semi-arid Caatinga rangelands of northeastern Brazil. Two trials were conducted during 2013 and 2014, with stocking periods of 39 and 84 days, respectively. The experimental site was designed as a ...
DOI:
10.1016/j.smallrumres.2019.03.010

4. Oat and lipolysis: Food matrix effect

Author:
Wilde, Peter J.; Garcia-Llatas, Guadalupe; Lagarda, María Jesús; Haslam, Richard P.; Grundy, Myriam M.L.
Source:
Food chemistry 2019 v.278 pp. 683-691
ISSN:
0308-8146
Subject:
digestibility,   etc   ; emulsions; food matrix; lipid bodies; lipolysis; oats; phytosterols; sunflower oil;     Show all 8 Subjects
Abstract:
... Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digest ...
DOI:
10.1016/j.foodchem.2018.11.113

5. Alkaline post-incubation improves cellulose hydrolysis after γ-valerolactone/water pretreatment

Author:
Jia, Lili; Qin, Yujie; Wen, Peiyao; Zhang, Tian; Zhang, Junhua
Source:
Bioresource technology 2019 v.278 pp. 440-443
ISSN:
0960-8524
Subject:
digestibility,   etc   ; adsorption; catalysts; cellulases; cellulose; corn stover; esterification; hemicellulose; hydrolysis; lignin; lignocellulose; sodium hydroxide; sulfuric acid;     Show all 13 Subjects
Abstract:
... The impact of γ-valerolactone/water (GVL/H2O) pretreatment coupled with alkaline post-incubation on the digestibility of cellulose substrates was investigated. When Avicel was pretreated by GVL/H2O with H2SO4 as catalyst, the glucan conversion decreased from 27% (untreated Avicel) to 16% due to the esterification of cellulose after pretreatment. After incubation of GVL/H2O pretreated Avicel with 1 ...
DOI:
10.1016/j.biortech.2019.01.141

6. Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction

Author:
Zhang, Ziye; Xiao, Hang; Zhang, Xiaofeng; Zhou, Peng
Source:
Food chemistry 2019 v.276 pp. 520-527
ISSN:
0308-8146
Subject:
digestibility,   etc   ; Maillard reaction; allergenicity; colon; digestion; glucose; glycation; glycoproteins; humans; hypersensitivity; interleukin-8; tropomyosins;     Show all 12 Subjects
Abstract:
... Tropomyosin (TM) from Exopalaemon modestus was glycoprotein, the effects of deglycosylation (enzyme and chemical regents) and Maillard reaction on the conformation, allergenicity and human cell sensitization of TM were investigated. TM had both N-glycan and O-glycan. After deglycosylation and glycation, the α-helix of TM reduced, while other secondary structures promoted. Deglycosylation enhanced ...
DOI:
10.1016/j.foodchem.2018.10.032

7. Comparative proteomics of goat milk during heated processing

Author:
Chen, Di; Li, Xiangying; Zhao, Xuan; Qin, Yusi; Wang, Jianmin; Wang, Cunfang
Source:
Food chemistry 2019 v.275 pp. 504-514
ISSN:
0308-8146
Subject:
digestibility,   etc   ; UHT treatment; goat milk; human nutrition; milk proteins; protein composition; proteomics; temperature; therapeutics;     Show all 9 Subjects
Abstract:
... Milk proteins have shown to be very sensitive to heated processing. This study investigated the heat-dependent changes of goat milk proteins using label-free quantification (LFQ). A total of 843 proteins were identified in all the samples, of which 625 proteins were quantified. There were 527, 543, 537, 533 and 539 proteins quantified in the control group (CG) and heated groups (HGs: HG1, HG2, HG3 ...
DOI:
10.1016/j.foodchem.2018.09.129

8. The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)

Author:
Opazo-Navarrete, Mauricio; Tagle Freire, Danny; Boom, Remko M.; Janssen, Anja E. M.
Source:
Food biophysics 2019 v.14 no.1 pp. 49-59
ISSN:
1557-1858
Subject:
digestibility,   etc   ; digestible protein; fractionation; in vitro digestion; pepsin; protein concentrates; protein isolates; starch; synergism;     Show all 9 Subjects
Abstract:
... The in vitro gastric digestibility of the quinoa variety Riobamba was investigated, especially the influence of the quinoa matrix. Dry-fractionated quinoa protein concentrate, which is just milled and sieved, was much better digestible than the same concentrate that was reconstituted from wet fractionated quinoa protein isolate, quinoa starch isolate, and quinoa fibre isolate. In the reconstituted ...
DOI:
10.1007/s11483-018-9556-1

9. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

Author:
Roman, Laura; Gomez, Manuel; Hamaker, Bruce R.; Martinez, Mario M.
Source:
Food chemistry 2019 v.274 pp. 664-671
ISSN:
0308-8146
Subject:
digestibility,   etc   ; amylopectin; bananas; breads; extrusion; gelatinization; manufacturing; molecular weight; sensory evaluation;     Show all 9 Subjects
Abstract:
... The role of native (NB) and extruded (EB) banana starch, and a 1:1 native:extruded banana starch composite (MB), in slowing down the starch digestibility of bread crumb and crust was investigated. During extrusion, the molecular weight of banana starch was reduced from 2.75 × 108 to 4.48 × 106 g/mol (HPSEC-MALS-RI). Results showed a slowly digestible starch (SDS) increase from 1.09% (control) to 4 ...
DOI:
10.1016/j.foodchem.2018.09.023

10. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Author:
Ma, Yong-Shuai; Pan, Yi; Xie, Qiu-Tao; Li, Xiao-Min; Zhang, Bao; Chen, Han-Qing
Source:
Food chemistry 2019 v.274 pp. 319-323
ISSN:
0308-8146
Subject:
digestibility,   etc   ; alpha-amylase; corn starch; hydrolysis; kinetics; loss modulus; pasting properties; pectins; starch; storage modulus;     Show all 10 Subjects
Abstract:
... In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback value ...
DOI:
10.1016/j.foodchem.2018.09.005

11. True phosphorus digestibility and total endogenous phosphorus losses associated with canola meal for brown laying hens 17 and 32 weeks old

Author:
Verardi, A.D.; Schneider, A.F.; Mayer, J.K.; Yuri, F.M.; de Oliveira, V.; Gewehr, C.E.
Source:
Livestock science 2019
ISSN:
1871-1413
Subject:
digestibility,   etc   ; canola meal; dry matter intake; laying hens; phosphorus; pullets; rearing; regression analysis;     Show all 8 Subjects
Abstract:
... Two digestibility experiments with 48 brown laying hens were conducted using the regression analysis technique to estimate true P digestibility (TPD) in canola meal (CM) and identify if TPD and endogenous P losses (EL) from CM are different in pullets (17 wk) and in laying hens (32 wk). In each experiment, hens were assigned to 4 dietary treatments in a completely randomized design of concentratio ...
DOI:
10.1016/j.livsci.2019.02.005

12. Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Author:
Alhambra, Crisline Mae; de Guzman, Maria Krishna; Dhital, Sushil; Bonto, Aldrin P.; Dizon, Erlinda I.; Israel, Katherine Ann C.; Hurtada, Wilma A.; Butardo, Vito M.; Sreenivasulu, Nese
Source:
Journal of cereal science 2019
ISSN:
0733-5210
Subject:
digestibility,   etc   ; amylopectin; amylose; carbohydrate structure; diet-related diseases; glutinous rice; hydrolysis; in vitro digestion; lipids; retrogradation;     Show all 10 Subjects
Abstract:
... Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and retrogradation is reported for 8 varieties of indica milled rice with apparent amylose ranges from 3 to 34. Results showed that retrogradation is effecti ...
DOI:
10.1016/j.jcs.2019.02.001

13. A novel deep eutectic solvent from lignin-derived acids for improving the enzymatic digestibility of herbal residues from cellulose

Author:
Chen, Long; Yu, Qiang; Wang, Qiong; Wang, Wen; Qi, Wei; Zhuang, Xinshu; Wang, Zhongming; Yuan, Zhenhong
Source:
Cellulose 2019 v.26 no.3 pp. 1947-1959
ISSN:
0969-0239
Subject:
digestibility,   etc   ; biomass; cellulose; choline; cortex; enzymatic hydrolysis; lignin; p-coumaric acid; recycling; refining; solvents;     Show all 11 Subjects
Abstract:
... A novel lignin-derived deep eutectic solvent (DES) was synthesized from choline chloride (ChCl) and p-coumaric acid (PCA). The results showed that after pretreatment with lignin-derived DES, the dense cellulose–hemicellulose–lignin structure of herb residues of Cortex albiziae (HRCA) was effectively broken down and this facilitated subsequent enzymatic hydrolysis. The optimum pretreatment conditio ...
DOI:
10.1007/s10570-018-2190-8

14. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch

Author:
Zheng, Mingjing; You, Qingxiang; Lin, Yan; Lan, Fengyi; Luo, Menglin; Zeng, Hongliang; Zheng, Baodong; Zhang, Yi
Source:
Food chemistry 2019 v.272 pp. 286-291
ISSN:
0308-8146
Subject:
in vitro digestibility,   etc   ; crystal structure; guar gum; hydrophilicity; in vitro digestion; resistant starch; swelling (materials); viscosity;     Show all 8 Subjects
Abstract:
... The effect of guar gum (GG) on the physicochemical properties and digestibility of lotus seed starch (LS) subjected to autoclaving-cooling were investigated. Compared to LS alone, LS with 0.03% or 0.15% GG displayed higher crystallinity and short-range order, resulting in the formation of a denser crystal structure. It might contribute to the reduced swelling power, final viscosity, and setback vi ...
DOI:
10.1016/j.foodchem.2018.08.029

15. Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Author:
Liu, Kun; Zhang, Binjia; Chen, Ling; Li, Xiaoxi; Zheng, Bo
Source:
Food chemistry 2019 v.271 pp. 102-108
ISSN:
0308-8146
Subject:
digestibility,   etc   ; amylose; barley starch; crystallites; heat; ingredients; molecular weight; pasting properties; temperature; viscosity; water content;     Show all 11 Subjects
Abstract:
... Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph. When the MC was lower than 25%, a higher MC resulted in increases in the long- (crystallites) and shor ...
DOI:
10.1016/j.foodchem.2018.07.193

16. Developments in Hydroxypropylation of Starch: A Review

Author:
Fu, Zhen; Zhang, Lu; Ren, Min‐Hong; BeMiller, James N.
Source:
DieStärke = 2019 v.71 no.1-2 pp. e1800167
ISSN:
0038-9056
Subject:
digestibility,   etc   ; amylopectin; amylose; crystal structure; gels; granules; pasting properties; retrogradation; solubility; texture; thermal properties;     Show all 11 Subjects
Abstract:
... Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of methods for determination of the MS (molar substitution)/DS (degree of substitution) of hydroxypropyl starch, location of hydroxypropylation reaction sites in gra ...
DOI:
10.1002/star.201800167

17. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

Author:
Verruck, Silvani; Dantas, Adriana; Prudencio, Elane Schwinden
Source:
Journal of functional foods 2019 v.52 pp. 243-257
ISSN:
1756-4646
Subject:
digestibility,   etc   ; allergenicity; goat milk; health promotion; human health; milk; models; nutritive value; prebiotics; probiotics; therapeutics;     Show all 11 Subjects
Abstract:
... The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products ...
DOI:
10.1016/j.jff.2018.11.017

18. Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate

Author:
Paz-Yépez, Carolina; Peinado, Irene; Heredia, Ana; Andrés, Ana
Source:
Journal of functional foods 2019 v.52 pp. 196-203
ISSN:
1756-4646
Subject:
digestibility,   etc   ; bile; bioavailability; in vitro digestion; intestines; lipids; lipolysis; milk; pH; polyphenols; white chocolate;     Show all 11 Subjects
Abstract:
... This study evaluated the influence of intestinal conditions on lipolysis and polyphenols release and bioaccessibility in dark, milk and white chocolates. Chocolates were in vitro digested under different intestinal conditions of pH (6 and 7), bile concentration (1 and 10 mM) and pancreatic concentrations (1000–3000 LU/g Fat). The lipolysis varied from 300 to 500 mg FFA/g fat in dark chocolate and ...
DOI:
10.1016/j.jff.2018.10.028

19. The level of feed intake does not influence digestibility of calcium and phosphorus in diets fed to gestating sows, but gestating sows have reduced digestibility of calcium and phosphorus compared with growing gilts

Author:
Lee, S.A.; Casas, G.A.; Stein, H.H.
Source:
Canadian journal of animal science 2018 v.98 no.3 pp. 589-592
ISSN:
1918-1825
Subject:
digestibility,   etc   ; calcium; diet; gilts; phosphorus; sows;     Show all 6 Subjects
Abstract:
... Level of feed intake did not affect the apparent total tract digestibility (ATTD) of calcium (Ca) and phosphorus (P) in gestating sows. Gestating sows had reduced ATTD of Ca and P compared with growing gilts. Formulating diets for sows using values obtained from growing pigs, therefore, may result in inaccuracies. ...
DOI:
10.1139/cjas-2017-0144

20. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

Author:
Sanchez-Rivera, Mirna M.; Bello-Pérez, Luis A.; Tovar, Juscelino; Martinez, Mario M.; Agama-Acevedo, Edith
Source:
Food chemistry 2019 v.292 pp. 1-5
ISSN:
0308-8146
Subject:
digestibility,   etc   ; citric acid; cookies; esterification; glycemic index; hardness; manufacturing; nutritive value; plantain flour; sensory properties; starch; texture; wheat flour;     Show all 13 Subjects
Abstract:
... The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and ...
DOI:
10.1016/j.foodchem.2019.04.007