Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties.

Sorghum, a gluten-free carbohydrate source with high antioxidants and resistant starch, contains anti-nutrients like phytic acid, tannin, and kafirin. Interactions with starch and proteins result in polyphenol-starch, starch-kafirin, and tannin-protein complexes. These interactions yield responses such as V-type amylose inclusion complexes, increased hydrophobic residues, and enzyme resistance, reducing nutrient availability and elevating resistant starch levels.

Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes ( L.).

Currently, light-emitting diode (LED) technology has produced a more energy-efficient and versatile technology as an artificial lighting system that can be applied in the agricultural sector. Artificial lighting technology has been proven to be effective in increasing the production of agricultural products, especially horticultural commodities. As one of the primary horticulture commodities, tomatoes are the most common crop produced in controlled environments with LED artificial lighting.

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier.

There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin.