Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
The saliva, gastric and intestinal digestion of polysaccharide from Plantago asiatica L. seeds was investigated in vitro. It was found that salivary amylase had no effect on the polysaccharide; however, the polysaccharide was influenced in later gastrointestinal digestion. A steady decrease in molecular weight (M(w)) of the polysaccharide from 1903.1±93.0 to 4.7±0.2 kDa was observed as digestion time increased. Meanwhile, the reducing ends were increased from 0.157±0.009 to 0.622±0.026 mM, indicating the decrease of M(w) may due to the breakdown of glycosidic bonds. In addition, there was no monosaccharide released throughout the whole digestion period, suggesting that the gastrointestinal digestion did not result in a production of free monosaccharide. These results may provide some information on the digestion of polysaccharide from P. asiatica L. in vitro, and may contribute to the methods of studying the digestion of other carbohydrates.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.carbpol.2012.10.072 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles.
J Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
View Article and Find Full Text PDFSuperiority of ultrasound-extracted Flammulina velutipes polysaccharides over hot water-extracted ones in mitigating colonic cell pyroptosis: Discoveries into modulation of NLRP3 pathway.
Food Res Int
November 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
Flammulina velutipes is a major edible fungus with abundant yield and mature industrial production technology. Its main functional component, Flammulina velutipes polysaccharide, has huge development and utilization value. In light of the current uncertainty regarding the mechanisms by which Flammulina velutipes polysaccharides prevent colonic cell pyroptosis, the mechanisms of ultrasound-extracted Flammulina velutipes polysaccharide (FVPU2) in inhibiting colonic cell pyroptosis in mice were investigated, and compared with Flammulina velutipes polysaccharide extracted via hot water extraction (FVPH2).
View Article and Find Full Text PDFExploring the effect of Curdlan and xanthan on physicochemical properties and multiscale structure of rice starch during extrusion.
Food Res Int
November 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Electronic address:
Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.
View Article and Find Full Text PDFConception of novel protein-polysaccharide complex coacervation based on Hemp proteins and Kudzu starch for the microencapsulation of Limosilactobacillus reuteri DSM 17938 probiotic strain.
Food Res Int
November 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates. Electronic address:
Limosilactobacillus reuteri probiotics were encapsulated in Kudzu starch (KS) and Hemp protein (HP) complex coacervates (CC), followed by spray drying, to enhance their stability and boost their viability. The optimized conditions for CC consisted of a KS:HP ratio of 1:2 (w/w) and pH 5.0.
View Article and Find Full Text PDFQuinoa protein-dextran conjugates as functional stabilizers for curcumin-loaded Nanoemulsions.
Food Res Int
November 2025
Fuzhou Institute of Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China. Electronic address:
This study employed high-pressure microfluidization (HPM) to facilitate the Maillard reaction between quinoa protein (QP) and dextran (DX), systematically examining the effects of various pressures on the conjugate's physicochemical properties. Fourier transform infrared spectroscopy confirmed the formation of QP-DX conjugates, characterized by a new peak at 1149 cm (covalent CN bond). Secondary and tertiary structure analyses revealed that HPM-assisted Maillard reaction partially unfolded QP molecules, enhancing conformational flexibility and interfacial properties.
View Article and Find Full Text PDF