Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Biochemistry; Biology, life sciences; Research & information: general; (−)-epigallocatechin gallate; acrolein; allergenicity; amino acid content; anthocyanin bioaccessibility; anthocyanins; anti-diabetic function; antibacterial activity; antioxidant; antioxidant activity; apoptosis; autophagy; B16F10 cells; BET and GAB models; betanin; Bifidobacterium pseudolongum; biological activity; blended dual protein; body health; by-product; camelina cake polysaccharide; carboxymethyl chitosan; carrier; cellulose; chemical interactions; Chinese yam; chitosan; co-precipitation dual protein; collagen peptide; colon health; complex particle; conformation; covalent binding; cyanidin-3-O-glucoside; degree of polymerization; denaturation; dietary fiber; digestibility; dual protein; edible packaging; emulsifying properties; enzyme inhibitor; fermentation behaviors; fermentation in vitro; fermentation patterns; fish sausage; flaxseed gum; food constituents; frozen surimi; functional properties; gelatin; gelatinization; gelling properties; gut microbes; gut microbiota; hemicellulose; hemp protein isolate; Holothuria leucospilota; hydrogen bonding; hygroscopicity; hyperlipidemia; IEC-6 cells; immune modulation; in vitro digestion; inclusion complex; industry-scale microfluidizer; inflammatory bowel disease; insoluble dietary fiber; kudzu; macronutrient absorption; mass spectrometry; mechanism; melanogenesis; microstructure; miscible system; moderate enzymatic hydrolysis; modification; molecular structure; mulberry leaf polysaccharides; myofibrillar protein; n/a; nuclear magnetic resonance hydrogen spectroscopy; okara; ovomucoid; oxidation; oxidative stress; packaging; particle size characteristics; pasting; pea; pea fiber; pea protein; Pickering emulsion; plant protein; polymeric proanthocyanidin; polyphenol oxidase; polysaccharide; polysaccharide gums; polysaccharide-based materials; polysaccharides; pre-emulsion; pre-gelatinization; prebiotic; preservation; protein blends; protein co-precipitates; proteomics; purple corn cob; purslane polysaccharides; quinoa protein; RAW 264.7 macrophages; resistant starch; retrogradation; rheological properties; rheology; selenylation; setting; soybean residue; splenocytes; stabilizer; stable system; starch; starch gel; storage stability; structural changes; structural characteristics; structural characterization; structural properties; structure; structure properties; superheated steam; surface hydrophobicity; surimi; synbiotics; tapioca; thermal inactivation kinetics; thermal properties; thermostability; toxicity; type 2 diabetes; tyrosinase; ultrasound; ultrasounic-assisted extraction; walnut protein isolates; water migration; zein; zeta potential; β-glucan; γ-irradiation
• Online Access: Open Access: DOAB: description of the publication; Open Access: DOAB, download the publication
• Physical Description: 1 online resource (584 p.)
• ISBN: 9783036596747; 9783036596754; books978-3-0365-9675-4
• Access: Open Access

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.