{"title":"水蒸气处理对鹰嘴豆粉理化和功能特性的影响","authors":"Deepak Singh, Sachin Sonawane, Prasanna Bhalerao, Ashish Dabade","doi":"10.1007/s11483-024-09851-9","DOIUrl":null,"url":null,"abstract":"<div><p>Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"761 - 770"},"PeriodicalIF":2.8000,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour\",\"authors\":\"Deepak Singh, Sachin Sonawane, Prasanna Bhalerao, Ashish Dabade\",\"doi\":\"10.1007/s11483-024-09851-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 3\",\"pages\":\"761 - 770\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09851-9\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09851-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour
Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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