Publications by authors named "He Ban"
Static magnetic field (SMF), an innovative and eco-friendly technology, has attracted widespread attention in the field of modified starch physicochemical properties. This study aimed to investigate the effects of SMF treatment on the structural and digestive properties of germinated corn (GC) starch. In vitro digestibility examination of GC starch revealed that SMF treatment (30 mT, 2 h) led to a 12.
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- Corn husk, a by-product of corn starch production, is rich in dietary fiber, and this study focuses on how solid-state fermentation (SSF) affects its soluble dietary fiber (SDF).
- The research uses scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR) to show that fermentation causes significant structural changes in SDF and enhances its water-holding, swelling, and oil-holding capacities by up to 1.95 times.
- The findings also reveal that the activity of extracellular enzymes and nutrient content during SSF is linked to the growth stage of mycelium, suggesting a complex interaction that could help improve the use of corn processing by-products.
Objectives: Multiple macronutrients have been shown to affect systemic inflammation, a well-known predictor of chronic disease. Less often, varying sources of these macronutrients are examined. Different subsistence environments lead to varying access to protein sources which, combined with physical activity patterns, may lead to different relationships than among more typically studied sedentary, industrialized populations.
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