The Ea, H and S of anthocyanins in 20% ethanol were 75.33 kJ/mol, 69.21 kJ/mol/K, and 193.57 J/mol/K, respectively. 7 and Ximeng No. Food Eng. Process Biochem. )hassk and identification of anthocyanins in the extract using high-performance liquid chromatographyelectrospray ionization-mass spectrometry (HPLCESIMS). However, the specific volume of bread changed little when the added amounts of sweet potato dietary fiber and sweet potato residue were 1%3% and 3%, respectively. Biochem. (2009) optimized the acidified ethanol method. B 867 (2), 253258. However, the dietary fiber content in bread is low due to its raw materials, which do not meet the modern requirements of a balanced human diet. Because of its simple process, low cost, and efficient separation and purification results, macroporous adsorption resin is the most extensively applied. During the manufacturing of sweet potato granules, the most suitable emulsifier added to the products is 0.1% glycerin monostearate. The cells were incubated in the incubator (37 C and 5% CO2) for another 24 h, washed with PBS twice and fixed in 4% paraformaldehyde. Thus, the number of pectin molecules attached to the emulsified particles decreased. 282 Sweet Potato Processing Technology SECTION 1: REVIEW OF SWEET POTATO ANTHOCYANIN 1.1 INTRODUCTION TO ANTHOCYANINS 1.1.1 Anthocyanin Structure In recent years, natural food-coloring pigments have been increasingly favored because synthetic pigments have mutagenic, teratogenic, carcinogenic, and other harmful effects on human health (Yang et al., 2006). Nanji, A.A., Griniuviene, B., Sadrzadeh, S.M., et al., 1995. Univ. The reputed roles of sweet potato leaves, as indicated by their nicknames, such as anticancer vegetables, space food, and longevity greens, are directly related to their abundant chlorogenic acids contents (Islam et al., 2003; Ishida et al., 2000). Food Sci. Polym. Potato 9781501344312. However, Japan developed, by crossbreeding, purple sweet potato that has high yields and a high content of anthocyanins (Suda, 2003). 0.05). 4.45I), 3 (Fig. Microwave-assisted aqueous two-phase extraction of piceid, resveratrol and emodin from Polygonum cuspidatum by ethanol/ammonium sulphate systems. Free radicals and the oxidative damage of DNA. In addition, sweet potatoes have thin skins and high water concentrations, making them prone to decay not stored correctly. Figuerola et al. Biochem. He and Liang (1999) studied the artemisinin extraction method using supercritical fluid extraction technology, which greatly improved the solubility and color value of the pigments, and resulted in a good refining effect. J. Appl. The main structures are A, B, C, D, E, F, G, and H because of different substituents, Cy-CafSop-Glc, Cy-diCafSop-Glc, CyCafPHBSop-Glc, Pn-CafSop-Glc, Cy-CafFerSop-Glc, Pn-diCafSopGlc, Pn-CafPHBSop-Glc, and Pn-CafFerSop-Glc, respectively. Effect of type of dietary fat and ethanol on antioxidant enzyme mRNA induction in rat liver. Compared with the fresh emulsion, the emulsions containing different Ca21 concentrations had significantly increasing particle sizes after being placed at room temperature for 1 and 7 days (Fig. 6.19. J. Inst. (2011) found that chlorogenic acids from sweet potato leaves had inhibitory effects on aldose reductase and that 3,4,5-O-caffeoylquinic acid (3,4,5-O-CQA) had the highest inhibitory effect. Sweet potato: a review of its past, present, and future role in human nutrition. Compared with the control, the ADH activity level in the model group decreased significantly (P , 0.01), indicating that large amount of ethanol could not be metabolized to CO2 and H2O, causing hepatotoxicity. Chem. The purification, stability, and antioxidant of sweet potato. Among these methods, the operation of high-performance molecular exclusion chromatography is the easiest and has the lowest cost. These have a certain positive effect but also have undesirable side effects (Vaccitolo et al., 2001). 7.8 represent 5-O-CQA, 3-O-CQA, 4-O-CQA, 4,5-O-CQA, 3,5-O-CQA, 3,4-O-CQA, and 3,4,5-O-CQA, respectively. The pH was adjusted, the pectin solution was stirred at room temperature for 24 h. The pectin solution was mixed with soybean oil at a certain (v/v) mixing ratio. The phenolic hydroxyl 388 Sweet Potato Processing Technology groups of chlorogenic acids are good hydrogen donors, and the caffeoyl group possesses a significant electron-donating capability (Medina et al., 2007; Rice-Evans et al., 1996). Compared with the control, P , 0.05, Compared with the model, #P , 0.05, ##P , 0.01. 3.1 IN VITRO ANTIOXIDANT ACTIVITY OF CHLOROGENIC ACIDS FROM SWEET POTATOES 3.1.1 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical-Scavenging Activity of Chlorogenic Acids From Sweet Potatoes DPPH is a relatively stable organic nitrogen-free radical in organic solvents, which has deep purple colors and a strong absorption at 517 nm. J. Clin. 7 and Ximeng No. The purple sweet potato can be used as a raw material for wine, and anthocyanins remain in the wine to form a beautiful purple color (very attractive product appearance) during the brewing process. 0.05). (2009) found that sweet potato anthocyanins could effectively suppress D-gal-induced histology changes, including structural damage and leucocyte infiltration in mouse liver. 7. Feng, R., Lu, Y., Bowman, L.L., et al., 2005. 20 (7), 933956. After being infected by black spot pathogen, sweet potatoes have black spots, became hardened, and have a bitter taste. The sweet potato stem leaves are subjected to selecting, grading, canning, sterilizing, and cooling, so as to produce the sweet potato steam leaf can. 4.1.6 Effects of Sweet Potato Anthocyanins on the Hepatic MDA Content After the intake of a large quantity of alcohol in a brief period, it is metabolized in the liver, producing some aldehyde compounds that can combine with proteins, releasing a large amount of ROS, and increase the internal oxidative stress level and lipid peroxidation. Thin, sharp-edged knives are used, which otherwise tend to crack the chips. Chem. Tappy, L., Ggolz, E., Wrsch, P., 1996. 1.5.1.4 Inhibiting Effects on Cancer Metastasis Cancer metastasis, which is how cancer spreads from the positions of initial tumor growth to distant organs and tissues, increases cancer morbidity levels and death rates. Postharvest Biol. "l&|:$Kk^$ s r!y_=v&H}Bc^F#yVB}k'nbR"q,JM./$p)g)x.%1(34T `{RG9RO)zm'f<827 endstream endobj 13 0 obj 2764 endobj 4 0 obj << /Type /Page /Parent 5 0 R /Resources << /Font << /F0 6 0 R /F1 8 0 R /F2 10 0 R >> /ProcSet 2 0 R >> /Contents 12 0 R >> endobj 15 0 obj << /Length 16 0 R /Filter /FlateDecode >> stream With the NaCl concentration increased, the viscosity of the emulsion increased, and a significant emulsion viscosity difference (P , 0.05) existed between different NaCl concentrations. Dev 6, 020, in Chinese. Object Lessons is a series of short, beautifully designed books about the . Food Chem. 6.6 and 6.7, respectively. Yin, Q.H., Liu, Y.Z., Xie, Y.Z., et al., 2002. Enzymic pectin extraction from protopectins using microbial protopectinases. In addition, the standard errors of all of the regression coefficients ranged from 0.085 to 0.17. Grain Oil 2, 1517 (in Chinese). 239 (1), 7076. Sin. 90 (4), 504510. At NaCl concentration greater than 0.3 M, the value decreased significantly. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Products from fruits or vegetables; Preparation or treatment thereof, Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops, Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. See Aqueous two-phase system (ATPS) B Baking biscuits with sweet potato granules, 274 sweet potato granules in bread, 271 Bcap-37 breast cancer cells, 208, 226 effects of pectin concentrations on, 212f effects of thermal-modified sweet potato pectin on, 216217, 216f effects of unmodified pectin on adhesive capabilities of, 215f inhibitory effects of thermal-modified pectin on, 221f inhibitory effects of unmodified pectin on, 220f in McCoys 5 A culture medium, 209 effect of pH-modified pectin on, 217218, 217f in PMA-treated group, 216217 sweet potato pectin effects on cancer cell proliferation, 211213 Bed volume (BV), 376377, 381 Bend-to-break rate, 275276 -1,4-glucosidic bands, 124125 -D-Galp, 189f -D-GalpA, 189f -mercaptoethanol, 58, 79 -sheet structures, 5354 -turn structures, 5354 Beverages sweet potato dietary fiber in, 174 sweet potato pectin, 256257 413 Bifidobacterium, 128129 Biological activities of sweet potato anthocyanins, 296297 on acute ALD and dealcoholic effects, 324334 antiatherosclerosis, 294 antibacterial, 296 antihyperglycemia and hypertension, 293294 antioxidant, 292293 enhanced memory, 295296 liver protection, 294295 on subacute ALD, 334343 of sweet potato pectin, 208226 cell cultures, 209 effects on cancer cell metastasis, 214226 effects on cancer cell migration, 218222 effects on cancer cell proliferation, 210214 effects on cancer cell survival rates, 209210, 209t effects on uPA, 223226 pH-modified pectin, preparation of, 208 thermal-modified pectin, preparation of, 209 of sweet potato protein, 5556, 80 Biological medicine, 115 Biological method fermentation method, 138 mixed enzymes method, 138139 single enzyme method, 135137 Biscuits, sweet potato granules effects in, 272275 arrangement and packing, 274 baking, 274 biscuit production, 275 cooling, 274 dough concoction, 274 mixing, 274 procedure of making biscuits, 272274 recommended ratio of granules, 273274 rolling, 274 supplemental ingredient treatment, 273 Black spot pathogen, 267 Blood glucose and blood lipid concentrations, 142143, 142t, 152153 regulation, 193194 Blood index blood glucose and blood lipid concentrations, 142143, 152153 concentration of plasma adiponectin and GLP-1, 144146, 145f 414 Index Blood index (Continued) plasma adiponectin and GLP-1 concentrations, 154155, 155f plasma inflammatory factor concentrations, 146147, 146t, 156, 156t plasma leptin and insulin concentrations, 143144, 144f, 153154, 154f Blood lipid concentrations, 142143, 142t, 152153 levels regulation, 193194 Bowman-Birk soybean trypsin inhibitors, 8586 Bread, 255 bread production, 272 sensory qualities, 170171, 173t phenotypic evaluation of bread, 171t quality evaluation of bread, 172t sweet potato dietary fiber in, 170174 physicochemical properties of bread, 171, 173t sensory qualities of, 170171 texture of bread, 171174, 173t sweet potato granules in, 270272 activation of dry yeast, 271 baking, 271 cooling and packing, 272 flour mixing, 271 formation, 271 optimization of recipe for, 272 procedure of making, 270272 proofing, 271 static fermentation, 271 Breakdown viscosity of starch, 13 Browan-Birk-type inhibitors, 8384 BV. Human skin gradually loses its original elasticity and shine, and becomes wrinkled, with age. The effects of pH- and thermal-modified pectin on the proliferation, inhibition, and migration of HT-29 colon cancer cells, Bcap-37breast cancer cells and SMMC-7721 liver cancer cells are discussed. Dietary fibre fractions from fruit and vegetable processing waste. At pH 6, alcoholic bases formed, an intermediate of paradox salt and yellow chalcone, which are unstable structures that can easily be destroyed. The anthocyanin yield (Y1) and the partition coefficient (Y2) were indices for evaluating the effects of different parameters. The presence of ions that produce electrostatic shielding effects, to a certain extent, can eliminate the mutual exclusions between charged pectin molecules. Values followed by the same letter are not significantly different (P . After 3 h, the adsorption level did not show any further significant changes, which suggested that the adsorption equilibrium occurred at 3 h when the adsorption amount was 20.06 mg CAE/g. The extraction and purification of pectin are the key steps because they can directly affect the quality of pectin. J. Sci. The precipitate was then washed using 70%, 80%, and 90% (v/v) ethanol. The effects of pH values on the TPCs and antioxidant activities of chlorogenic acids from sweet potato leaves is shown in Fig. See C-reactive protein (CRP) Crude chlorogenic acid solutions, 373374 Crystal region, 67 CS. Miyazaki, K., Makino, K., Iwadate, E., et al., 2008. =@!Ee), =w\27*TT+SC]@f{v }1bvOPEzRwCW 11 (1), 6068 (in Chinese). HuaNan Agricultural University, GuangZhou, China. Liu, C.M., Li, Z.L., Liang, R.H., Tu, Z.C., Liu, W., 2006. Equilibrium studies of sorption of lead (II) ions by different pectin compounds. Food Chem. 46, 11641171. At present, the uses for the chlorogenic acid activities in food, medicine, and chemical industries are focused on aspects of free-radical scavenging, and antibacterial and antiinflammatory properties, as well as on the development and application of tumor inhibition-, cardiovascular protection-, blood circulation activation-, blood pressure depression-, and diabetes prevention-related activities, which need to be further expanded. Food Compos. Unlike simple dehydrated sweet potato products, sweet potato granules are a type of powder having a relatively high cell integrity, which contributes to a large number of processing advantages, including a high nutrition retention rate, wide reprocessing prospects, and excellent storage properties. 57 (3), 766767. The emulsion particles formed in this way not only have strong hydrophobic proteins but also have strong hydrophilic pectin at the surface, which greatly enhances the stability of the emulsion (Mishra et al., 2001; Neirynck et al., 2004). 04150, the antioxidant activity in the pH 7-solvent system was 2.71 mg TE/mL, which was significantly greater than those of the other solvent systems, followed by that of the pH 5-solvent system (2.13 mg TE/mL). This page intentionally left blank CHAPTER 1 Sweet Potato Starch and its Series Products SECTION 1 . Sweet Potato Pectin 209 3.2 THE PREPARATION OF THERMAL-MODIFIED PECTIN The preparation of thermal-modified pectin was performed according to the method of Jackson et al (2007). Liu, H.Y., Li, H.L., Dun, B.Y., 2008. The supernatant was boiled at 100 C for 10 min to inactivate the enzymes. J. Diab. Chen, X., 2002. 1.5 FUNCTIONAL PROPERTIES OF PECTIN 1.5.1 Physiological Functions of Pectin Pectin is strongly hydrophilic and, therefore, it cannot be enzymatically digested in the gut. Int. The inhibition rates of unmodified, thermal-modified, and pH-modified pectins on Bcap-37 proliferation were 42.64%, 61.10%, and 60.77%, respectively, when the pectin 212 Sweet Potato Processing Technology Figure 4.10 Effects of pectin concentrations on Bcap-37 breast cancer cells (24 h). Superoxide dismutase an enzymic function for erythrocuprein (hemocuprein). See Total cholesterol (TC) TCH. The ultrasonic method and freezethawing extraction were more effective than the solvent extraction, and the ultrasonic method was the most effective. 58 (17), 95429548. If you wish to place a tax exempt order please contact us. Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. See Trolox equivalent (TE) Temperature effect on protein salting out, 62 effect on trypsin inhibitory activity of sweet potato, 85 effect on ultrafiltration, 73 effect on viscosity of pectin solution, 230231 heating, 76 Textural properties, 39t, 40, 40t TGs. Lee, K., Lee, J.S., Jang, H.J., et al., 2012. Rev. Compared with in the control, the activity levels of ALT and AST in the model group increased significantly (P , 0.01), indicating that acute alcoholism caused damage to the liver cell membrane and mitochondria. 1 5.77 6 0.25 1.73 6 0.02 5.69 6 0.01 21.29 6 0.04 19.45 6 0.06 4.72 6 0.00 2.98 6 0.01 Note: The peaks 17 in the HPLC chromatography in Fig. 46 (6), 438443. D-Galactose is produced by body metabolites, and if its content is too high, then its degradation produces synapsins, cerebral cortical neurons that cause injury, learning and memory loss. The leavening agent and salt can be dissolved in eggs. 3. The technical solution of the present invention is further described in detail by the following examples. 99, 83258330. However, the signal paths of key molecules need to be further discussed. Thus, the pectin coverage rate of the emulsion particle surface was low. The production of a standard curve of known galacturonic acid solutions and their absorbance values Aliquots of 1.0 mL galacturonic acid solutions, with concentrations ranging from 10 to 90 g/mL, and 6.0 mL of concentrated sulfuric acid were placed in an ice bath for thoroughly mixing, and then the mixture was placed in a boiling water bath for 15 min, followed by cooling to room temperature. Free Rad. OFSP processing, and bread making, equipment operation and food handling practises were explained to 10 Siyathuthuka (Bronkhorspruit, Gauteng) project members, at the ARC-VOPI processing facility. 1.2.7 Other Biological Activities Wang et al. Adding a small amount of chlorogenic acids can increase the oxidation resistance of lard and prolong the storage time. Foreign Technical Intell 2, 57. See Purple sweet potato anthocyanins (PSPAs) Pulsed electric-assisted extraction, 289290 Pumpkin-sweet potato starch noodles, 20 Purification, 371378 of chlorogenic acid using AB-8 macroreticular adsorbent resin activation pretreatment, 371372 dynamic adsorption and desorption of AB-8 resin, 376378 static adsorption and desorption test, 372375 method of chlorogenic acid, 365367, 367t, 369 method of sweet potato protein, 7879 ion-exchange chromatography method, 79 Sephadex G-75 gel chromatography method, 79 of sweet potato anthocyanins, 290, 291t, 309312 adsorption and desorption ratios of AB-8 resin, 309310 dynamic adsorption and desorption, 310312 Purple sweet potato, 286, 290291, 343 extraction method, 286290 ATPE, 288289 microwave extraction, 287 solvent extraction, 286287 supercritical fluid extraction, 287 ultrasonic extraction, 288 powder chemical analysis, 297298 Purple sweet potato anthocyanins (PSPAs), 293294, 325326, 326t, 342f analysis of variance for extraction yield, 300302, 302t ANOVA for partition coefficient, 302303, 303t PV. Chlopcikova et al. Agric. Preferably, in the homogenizing step, the fermented potato pulp is homogenized for 2 times by a homogenizer under 25 MPa. 29 (5), 261263 (in Chinese). The stable yogurt products can be obtained by using a high ester pectin, but if the pectin addition is limited, then the electrical charge will be neutralized. In addition, there are far more biological activities of chlorogenic acids than those presented here; therefore, the biological activities of chlorogenic acids from sweet potatoes still need to be explored. J. Nutr. See Superoxide dismutase (SOD) Sodium bicarbonate, 273 Solid-to-solvent ratio, 63 Solubility of sweet potato protein, 9294 pH and NaCl on, 9394 pH value on, 93 salt species on, 94 of sweet potato starch, 1112 Soluble dietary fiber (SDF), 125 Soluble sweet potato protein, 107109 Solvent extraction, 286287, 290 on extraction of sweet potato protein on extraction yield, 5859, 59t protein in sweet potato, 58 purity, 5859, 59t Sorbitol, 389 Sour liquid, 1617 Sporamin, 5253, 89 amino acid sequences, 54t three-dimensional structure model, 54f 425 Spray drying method, 193, 269 Stability of chlorogenic acids, 391398 effects of heat treatments, 393396, 395f effects of light, 396398, 397f effect of pH, 392393, 393f ratio of starches, 34 Staple foods, sweet potato dietary fiber in, 174175 Starch noodles and vermicelli. Huang, D.J., Hsien-Jung, C., Yaw-Huei, L.I.N., 2004. This damage is an important cause of cancer, cardiovascular disease, and neurological disorders. (2009) found that sweet potato dietary fiber could improve the quality of bread and help to prolong its preservation period. China Food Addit 4, 2326 (in Chinese). Chen et al. When the emulsion was placed at room temperature for 1 day, the adjacent emulsion particles flocculated and then formed larger emulsion particles. Comparison of dialysis and metal precipitation effects on apple pectins. Cummings, J.H., Macfarlane, G.T., Englyst, H.N., 2001. Inhibitory, and low-cost natural resource healthcare market is greatly interested in anthocyanins is changed to. Mcnamara, D.J., Sorrell, M., Yamamoto, T., Zhang B.! Drdak, M., Tamaki, Y., Itagaki, S., Tuohy, K. Makino. Glycine max ) the purple-fleshed sweet potato anthocyanins 329 PSPAs in saline intragastrically industrial Is always fitted by zero-order or first-order reaction kinetic models bruises and black spots, became hardened, the. 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