Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica).

ABSTRACT: To investigate the effects of high-pressure processing (HPP) on the physicochemical and adsorption properties and structural characteristics of kelp, kelp slice (KS) and kelp powder (KP) were treated under different pressures (300, 450, and 600 MPa) for 5 and 10 min. Compared to untreated KP, HPP-treated KP yielded a 1.31-fold increase in water holding capacity (600 MPa/5 min), a 0.12-fold increase in swelling capacity (450 MPa/10 min), a 1.33-fold increase in oil holding capacity (600 MPa/10 min), a 10-fold increase in glucose adsorption capacity (450 MPa/10 min), and a 0.22-fold increase in cholesterol adsorption capacity (163.1 mg/g DW at 450 MPa/10 min), and exhibited good Cd (Ⅱ) adsorption capacity when its concentration was 10 mmol/L in the small intestine. The physicochemical proper

SUBMITTER: Zhao S 

PROVIDER: S-EPMC10792453 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature