Changes in the physicochemical properties and in vitro protein digestibility of peanut hulls treated via mechanical activation
文献类型： 外文期刊
作者： Feng, Miao-miao 1 ; Wang, Ya-fen 2 ; Cai, Xuan 2 ; Zhang, Hong-cai 1 ; Xu, Jian-xiong 2 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai Key Lab Vet & Biotechnol, Shanghai 200240, Peoples R China
3.Shanghai Acad Agr Sci, Inst Anim Husb & Vet Sci, Shanghai 201106, Peoples R China
关键词： Peanut hulls powder; Mechanical activation; Digestibility
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.231； 五年影响因子：2.925 ）
ISSN： 1226-7708
年卷期： 2022 年 31 卷 6 期
页码：
收录情况： SCI
摘要： In this study, peanut hulls powder (PHP) was treated via mechanical activation (MA) and divided into three groups (control, PHP150 and PHP250). Physicochemical properties including mean particle size distribution (MPSD), powder properties, solubility and in vitro protein digestibility of PHP were then investigated. The results showed that MA could decrease the particle size of PHP by destroying its crystal structure, resulting in an increase of amorphization and a decrease of crystallinity and crystalline size. The results of in vitro protein digestibility and crude fiber contents showed that MA increased the protein digestibility of PHP by 43.32% and 74.70% (P < 0.05), while crude fiber content was decreased by 0.42% and 26.65% (P < 0.05). These findings indicated a large application potential of MA in PHP treatment.
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