LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 10 of total 108

Search options

  1. Article ; Online: Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying.

    Ye, Sang-Jin / Baik, Moo-Yeol

    International journal of biological macromolecules

    2024  Volume 260, Issue Pt 2, Page(s) 129508

    Abstract: Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise ... ...

    Abstract Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
    MeSH term(s) Starch/chemistry ; Hydrostatic Pressure ; Spray Drying ; Amylose/chemistry ; Amylopectin/chemistry ; Viscosity
    Chemical Substances Starch (9005-25-8) ; Amylose (9005-82-7) ; Amylopectin (9037-22-3)
    Language English
    Publishing date 2024-01-23
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 282732-3
    ISSN 1879-0003 ; 0141-8130
    ISSN (online) 1879-0003
    ISSN 0141-8130
    DOI 10.1016/j.ijbiomac.2024.129508
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.B 2374: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  2. Article ; Online: Characteristics of physically modified starches.

    Ye, Sang-Jin / Baik, Moo-Yeol

    Food science and biotechnology

    2023  Volume 32, Issue 7, Page(s) 875–883

    Abstract: Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer ... ...

    Abstract Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
    Language English
    Publishing date 2023-02-28
    Publishing country Korea (South)
    Document type Journal Article ; Review
    ZDB-ID 2000008-X
    ISSN 2092-6456 ; 1226-7708
    ISSN (online) 2092-6456
    ISSN 1226-7708
    DOI 10.1007/s10068-023-01284-3
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7438: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article ; Online: Pressure moisture treatment and hydro-thermal treatment of starch.

    Kim, Hui-Yun / Baik, Moo-Yeol

    Food science and biotechnology

    2021  Volume 31, Issue 3, Page(s) 261–274

    Abstract: Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically ... ...

    Abstract Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
    Language English
    Publishing date 2021-12-06
    Publishing country Korea (South)
    Document type Journal Article ; Review
    ZDB-ID 2000008-X
    ISSN 2092-6456 ; 1226-7708
    ISSN (online) 2092-6456
    ISSN 1226-7708
    DOI 10.1007/s10068-021-01016-5
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7438: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  4. Article: Pressure moisture treatment and hydro-thermal treatment of starch

    Kim, Hui-Yun / Baik, Moo-Yeol

    Food science and biotechnology. 2022 Mar., v. 31, no. 3

    2022  

    Abstract: Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically ... ...

    Abstract Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
    Keywords biotechnology ; denaturation ; food science ; heat ; modified starch ; value added
    Language English
    Dates of publication 2022-03
    Size p. 261-274.
    Publishing place Springer Singapore
    Document type Article
    Note Review
    ZDB-ID 2000008-X
    ISSN 1226-7708
    ISSN 1226-7708
    DOI 10.1007/s10068-021-01016-5
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7438: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  5. Article ; Online: Effects of Puffing, Acid, and High Hydrostatic Pressure Treatments on Ginsenoside Profile and Antioxidant Capacity of Mountain-Cultivated Panax ginseng

    Kim, Jang-hwan / Shin, Jae-Sung / Kim, Wooki / Lee, Hyungjae / Baik, Moo-Yeol

    Foods. 2023 May 28, v. 12, no. 11

    2023  

    Abstract: The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing ...

    Abstract The purpose of this study was to investigate the effects of puffing, acid, and high hydrostatic pressure (HHP) treatments on the ginsenoside profile and antioxidant capacity of mountain-cultivated Panax ginseng (MCPG) before and after treatments. Puffing and HHP treatments decreased extraction yield and increased crude saponin content. The combination of puffing and HHP treatment showed significantly higher crude saponin content than each single treatment. Puffing treatment showed the highest ginsenoside conversion compared with HHP and acid treatments. Significant ginsenoside conversion was not observed in HHP treatment but was in acid treatment. When the puffing and acid treatments were combined, Rg3 and compound K content (1.31 mg and 10.25 mg) was significantly higher than that of the control (0.13 mg and 0.16 mg) and acid treatment (0.27 mg and 0.76 mg). No synergistic effect was observed between acid and HHP treatments. In the case of functional properties, the puffing treatment showed a significant increase in TFC (29.6%), TPC (1072%), and DPPH radical scavenging capacity (2132.9%) compared to the control, while acid and HHP combined treatments did not significantly increase; therefore, the synergistic effects of HHP/puffing and acid/puffing treatments were observed in crude saponin content and ginsenoside conversion, respectively. Consequently, puffing combined with acid or HHP treatments may provide new ways to produce high-value-added MCPG with a higher content of Rg3 and compound K or crude saponin compared to untreated MCPG.
    Keywords Panax ginseng ; acid treatment ; antioxidant activity ; ginsenosides ; high pressure treatment ; synergism
    Language English
    Dates of publication 2023-0528
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12112174
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  6. Article: Pressure moisture treatment (PMT) of starch, a new physical modification method

    Kim, Hui-Yun / Ye, Sang-Jin / Baik, Moo-Yeol

    Food hydrocolloids

    2023  Volume 134, Issue -, Page(s) 108051

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  7. Article ; Online: Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches

    Kim, Hui-Yun / Ye, Sang-Jin / Baik, Moo-Yeol

    Innovative Food Science and Emerging Technologies. 2023 July, v. 87 p.103392-

    2023  

    Abstract: Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different depending on starch type. PMT starches showed dramatic changes ... ...

    Abstract Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different depending on starch type. PMT starches showed dramatic changes in moisture sorption isotherm, pasting properties, thermal characteristics, solubility and swelling power (at 90 °C), and in vitro digestibility. The most dramatic difference between PMT and HMT starches was amylopectin melting transition, i.e., broadening in PMT and shift to high temperature in HMT starches. Moreover, B- and C-type starches revealed the more increase in amylopectin melting enthalpy than A-type starch. Both PMT and HMT did not increase the crystallinity but reorganized the amorphous area to compact, resulting in lower rapidly digestible starch and higher slowly digestible starch than those of native starches. Consequently, PMT changed the digestibility and physicochemical properties of starches with different modes of action compared with HMT.
    Keywords amylopectin ; crystal structure ; digestibility ; digestible carbohydrates ; enthalpy ; heat ; solubility ; sorption isotherms ; temperature ; Starch ; Pressure moisture treatment ; Heat moisture treatment ; Physical modification ; High hydrostatic pressure
    Language English
    Dates of publication 2023-07
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Pre-press version
    ZDB-ID 2025029-0
    ISSN 1466-8564
    ISSN 1466-8564
    DOI 10.1016/j.ifset.2023.103392
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7327: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  8. Article: Pressure moisture treatment (PMT) of starch, a new physical modification method

    Kim, Hui-Yun / Ye, Sang-Jin / Baik, Moo-Yeol

    Food hydrocolloids. 2023 Jan., v. 134

    2023  

    Abstract: Effect of pressure level on the physicochemical properties of pressure moisture treated (PMT) starch was investigated. Native starches (corn, potato, rice, tapioca) were equilibrated to water contents of 25% (MCDB) and pressurized at 350, 450, 550 MPa ... ...

    Abstract Effect of pressure level on the physicochemical properties of pressure moisture treated (PMT) starch was investigated. Native starches (corn, potato, rice, tapioca) were equilibrated to water contents of 25% (MCDB) and pressurized at 350, 450, 550 MPa for 10 min at 25 °C, which is called pressure moisture treatment (PMT). PMT starches showed lower equilibrium moisture content compared with native starches at the same relative humidity. Broader amylopectin melting transition temperature with higher end temperature and melting enthalpy were observed in PMT starches. PMT decreased solubility and swelling power. In RVA pasting properties, PMT increased pasting temperature but decreased peak viscosity, break down, set back and final viscosity, which is similar to cross-linked starch. PMT increased RS and SDS contents but decreased RDS content compared with native starch. Consequently, PMT starches exhibited distinctively different properties compared with native starch, suggesting the possibility of PMT as a new physical starch modification method.
    Keywords amylopectin ; corn ; crosslinking ; enthalpy ; equilibrium moisture content ; hydrocolloids ; potatoes ; relative humidity ; rice ; solubility ; tapioca ; temperature ; viscosity
    Language English
    Dates of publication 2023-01
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2022.108051
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  9. Article: Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated Wild

    Choi, Gwang-Su / Shin, Jae-Sung / Kim, Wooki / Baik, Moo-Yeol

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 19

    Abstract: Cultivated ... ...

    Abstract Cultivated wild
    Language English
    Publishing date 2022-09-20
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11192936
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  10. Article: Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts.

    Shin, Jae-Sung / Kim, Beom-Hee / Baik, Moo-Yeol

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 10

    Abstract: Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate ...

    Abstract Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
    Language English
    Publishing date 2021-09-28
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102305
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

To top