scholarly journals Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112542
Author(s):  
Anqi Zhang ◽  
Lin Wang ◽  
Tianrui Song ◽  
Haiyang Yu ◽  
Xibo Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Vegetable Protein ◽  
High Pressure Homogenization ◽  
Cyperus Esculentus ◽  
Emulsifying Properties

Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin

2018 ◽  
Vol 537 (1-2) ◽  
pp. 111-121 ◽  
Author(s):  
Ali Ali ◽  
Isabelle Le Potier ◽  
Nicolas Huang ◽  
Véronique Rosilio ◽  
Monique Cheron ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Emulsifying Properties ◽  
Β Lactoglobulin

Pectin-Based Nano-Sized Emulsions Prepared by High-Pressure Homogenization

2012 ◽  
Vol 506 ◽  
pp. 286-289 ◽  
Author(s):  
K. Burapapadh ◽  
H. Takeuchi ◽  
Pornsak Sriamornsak
Keyword(s):  
High Pressure ◽  
Homogenization Method ◽  
High Pressure Homogenization ◽  
Emulsifying Properties ◽  
High Pressure Homogenizer

Pectin-based nanoemulsions loaded with itraconazole were prepared using high-pressure homogenizer comparing to sonicator. The high-pressure homogenization provided the smaller size of emulsions when homogenizing time was increased. Using the homogenizing pressure of 100 MPa for 90 minutes could provide nanosized emulsions. Sonication method could reduce the emulsion size, however, the size was limited to approximately 2 µm. The type of pectin also influenced the emulsion size. Using high methoxyl pectin (HMP) provided the smallest emulsion, compared to low methoxyl pectin (LMP) and amidated low methoxyl pectin (ALMP). This may be due to the high portion of hydrophobic moieties of HMP which provides better emulsifying properties. From these results, the high-pressure homogenization could produce the nanosized emulsions. Pectin type significantly influenced the emulsion properties. Therefore, the use of high-pressure homogenization method with the proper emulsifiers could provide the nanosized emulsions.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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