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

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

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.