Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter.

The hydration properties of starch were examined in relation to mass transfer and the characteristics of deep-frying batter. With extended deep-frying, the oil content in all samples increased, while the moisture content exhibited an inverse trend. Analyses of zeta potential, disulfide bonds, secondary structure, particle size of the proteins, thermal properties, and water status indicated that prolonged deep-frying time facilitated protein aggregation and led to a decrease in both gelatinization enthalpy (ΔH) and the percentage of bound water.

Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: A comparative study of structure elucidation and biological activity.

This study aimed to compare the structural and biological activities of neutral ginseng residue oligosaccharides (GRO-N) and neutral ginseng polysaccharides (GP-N). Their structures of GRO-N and GP-N were established based on their molecular weight (Mw), monosaccharide composition, Fourier-transform infrared spectroscopy, methylation, and nuclear magnetic resonance analyses. The Mws of GRO-N and GP-N were 1121.

Efficient decolorization of oligosaccharides in ginseng (Panax ginseng) residue using ultrasound-assisted macroporous resin.

An efficient decolorization method for ginseng residue oligosaccharides (GROs) using ultrasound-assisted D392 macroporous resin was developed. The decolorization effects and color differences of activated carbon adsorption, hydrogen peroxide oxidation, and resin adsorption were evaluated. The optimal conditions of the three decolorization methods for static, dynamic, ultrasound-assisted resin adsorption were compared.