Chapter
1.2.2 X-Ray Diffraction Type
1.2.3 Morphology and Size of Sweet Potato Starch
1.3 Chemical Composition of Sweet Potato Starch
1.4 Characteristics of Sweet Potato Starch
1.4.1 Gelatinization Temperature
1.4.2 Gelatinization Enthalpy
1.4.5 Retrogradation Rate
1.5 Sweet Potato Starch Noodles and Vermicelli
1.5.1 Brief Introduction to Starch Noodles and Vermicelli
1.5.2 Research on Starch Noodles and Vermicelli
1.6 Sweet Potato Resistant Starch
Section 2: Production Technology of Sweet Potato Starch and its Series Products
2.1 Production Technology of Sweet Potato Starch
2.2 The Production Process of Sweet Potato Starch Noodles and Vermicelli
2.2.1 Brief Introduction of the Production Process of Sweet Potato Starch Noodles and Vermicelli
2.2.2 The Sweet Potato Starch Noodle and Vermicelli Production Process without Alum
2.2.2.1 The Production Process of Pure Sweet Potato Starch Noodles and Vermicelli
2.2.2.2 The Sweet Potato Starch Noodle and Vermicelli Production Process
2.2.2.3 Effects of Different Additives on the Quality of Sweet Potato Starch Noodles and the Vermicelli
2.3 The Sweet Potato Resistant Starch Production Process
2.3.1 Sweet Potato Esterified Starch
2.3.2 Sweet Potato Acetylated Starch
2.3.3 Sweet Potato Microporous Starch
2.3.4 Sweet Potato Starch-based Super Absorbent Resin
Section 3: Physicochemical Properties of Sweet Potato Starch and its Products
3.1 The Structure and Physicochemical Properties of SLPS and CFS
3.1.1 Proximate Composition
3.1.2 Structural Analysis
3.1.2.1 Particle Size Distribution
3.1.2.2 Scanning Electron Microscopy
3.1.2.3 Polarizing Microscopy
3.1.2.4 Fourier Transform Infrared Spectrometry
3.1.2.5 X-Ray Diffraction
3.1.2.6 Thermal Properties
3.1.3 Physicochemical Characteristics Analysis
3.1.3.2 Paste Transparency
3.1.3.3 Swelling Power and Solubility
3.1.3.4 Pasting Properties
3.1.3.5 Freeze–Thaw Stability (Retrogradation)
3.2 Comparison of the Quality of SLPS and CFS
3.2.1 Color of the Sweet Potato Starches and Noodles
3.2.2 Retrogradation of Starch and Noodles
3.2.4 Textural Properties
Section 4: Applications of Sweet Potato Starch
4.1 Application of Sweet Potato Starch in Food
4.2 Applications of Sweet Potato Resistant Starch
4.2.1 Applications of Sweet Potato Esterified Starch
4.2.2 Application of Sweet Potato Acetylated Starch
4.2.3 Application of Sweet Potato Starch-Based Superabsorbent Resin
Section 1: Overview of Sweet Potato Proteins
1.1 The Sources and Structures of Sweet Potato Proteins
1.2 Research Status on the Technologies Used to Produce Sweet Potato Proteins
1.3 The Biological Activity of Sweet Potato Protein
1.4 Physicochemical Properties of Sweet Potato Protein
Section 2: Production Technologies of Sweet Potato Protein
2.1 Effects of Solvent on the Extraction of Sweet Potato Protein
2.1.1 Types of Protein in Sweet Potato
2.1.2 Effects of Different Solvents on the Extraction Yield and Purity of Sweet Potato Protein
2.2.2 Principle of the Salting-Out Method
2.2.3 Sweet Potato Protein Extraction Technology of the Salting out Method
2.2.4 Factors Influencing Protein Salting out
2.2.4.1 Protein Concentration
2.3 Isoelectric Precipitation Method
2.3.2 Principle of the Isoelectric Point Precipitation
2.3.3 Extraction of Sweet Potato Protein by the Isoelectric Point Method
2.3.4 Factors Influencing Isoelectric Point Precipitation
2.3.4.1 Type of Acidity Regulator
2.3.4.2 Types of Proteins
2.4 Foam Separation Method
2.4.2 Principle of foam Separation
2.4.3 Foam Separation Process of Sweet Potato Protein
2.4.4 Factors Influencing Foam Separation
2.4.4.6 Inclined Angle of the Foam Separation Tower
2.5 Ultrafiltration Method
2.5.2 Principle of Ultrafiltration
2.5.3 Ultrafiltration of Sweet Potato Protein
2.5.4 Factors Influencing Ultrafiltration
2.5.4.2 Operating Pressure
2.5.4.4 Operational Cycle Time
2.5.4.5 Influent Protein Concentration
2.5.4.6 Pretreatment of Feed Liquid
2.5.4.7 Membrane Cleaning
2.5.4.8 Pore size of Ultrafiltration Membranes
2.6 Thermal Denaturation Method
2.6.2 Mechanism of Thermal Denaturation
2.6.3 Thermal Denaturation Production Process of Sweet Potato Protein
2.6.4 Factors Influencing Thermal Denaturation
2.6.4.1 Heating Temperature
2.6.4.2 Denaturation Time
2.6.4.3 Cooling Temperature
2.7 Purification Method of Sweet Potato Protein
2.7.1 Ion-exchange Chromatography Method
2.7.2 Sephadex G-75 Gel Chromatography Method
Section 3: Biological Activity of Sweet Potato Protein
3.1.1 Superoxide Anion Radical Scavenging Activity of Sweet Potato Protein
3.1.2 Hydroxyl Radical Scavenging Activity of Sweet Potato Protein
3.1.3 DPPH Radical Scavenging Activity of Sweet Potato Protein
3.1.4 Linoleic Acid Peroxidation-Inhibiting Effect of Sweet Potato Protein
3.2 Trypsin Inhibitory Activity of Sweet Potato Protein
3.2.1 Determination of the Trypsin Inhibitor Activity of Sweet Potato
3.2.2 Factors Influencing Trypsin Inhibitory Activity of Sweet Potato
3.2.2.1 Effect of Temperature on Trypsin Inhibitory Activity of Sweet Potato
3.2.2.2 Effects of Growth Conditions on Trypsin Inhibition Activity of Sweet Potato
3.2.2.3 Protein Content Related to Trypsin Inhibitory Activity of Sweet Potato
3.2.2.4 Effects of Structural Changes on Trypsin Inhibitory Activity
3.3 Anticancer Activity of Sweet Potato Protein
3.3.1 The Inhibitory Effects of Sweet Potato Protein on Cancer Cell Proliferation
3.3.2 Inhibitory Effects of Sweet Potato Protein on the In Vitro Migration and Invasion of Cancer Cells
3.3.3 Inhibitory Effects of Sweet Potato Protein on Tumor Metastasis
3.4 Obesity Prevention and Weight Loss
3.4.1 Effects of Sweet Potato Protein on the Proliferation and Differentiation of 3T3-L1 Preadipocytes
3.4.2 Experimental Animal Study of Obesity Prevention
3.4.3 Animal Experimental Study on Losing Weight and Reducing Lipid Levels
Section 4: Functional Properties of Sweet Potato Protein
4.1 Solubility of Sweet Potato Protein
4.1.1 Effect of pH Value on the Solubility of Sweet Potato Protein
4.1.2 Effects of pH and NaCl on the Solubility of Sweet Potato Protein
4.1.3 Effects of Salt Species on the Solubility of Sweet Potato Protein
4.2 Emulsifying Properties of Sweet Potato Protein
4.2.1 Effects of the Protein Concentration and Oil Volume Fraction on the Emulsifying Properties of Sweet Potato Protein
4.2.1.1 Effects of the Protein Concentration and Oil Volume Fraction on the Size of Emulsion Particles
4.2.1.2 Effects of the Protein Concentration and Oil Volume Fraction on the Emulsifying Activity and Stability of Sweet Pot...
4.2.1.3 The Concentration and Composition of Sweet Potato Protein Adsorbed on the Interface
4.2.2 Effects of pH on the Emulsifying Properties of Sweet Potato Protein
4.2.2.1 Effect of pH on the Particle Size of Emulsion Particles
4.2.2.2 Effects of pH on the Emulsifying Activity of Sweet Potato Protein
4.2.2.3 Effects of pH on the Stability of Sweet Potato Protein Emulsion
4.2.3 Effects of NaCl on the Emulsifying Properties of Sweet Potato Protein
4.2.3.1 Effects of NaCl on the D4,3 of Sweet Potato Protein Emulsion
4.2.3.2 Effects of NaCl on the Emulsifying Activity of Sweet Potato Protein
4.2.3.3 Effects of NaCl on the Stability of Sweet Potato Protein Emulsion
4.2.4 Effects of High Hydrostatic Pressure Treatment on the Emulsifying Properties of Sweet Potato Protein
4.3 Gelling Properties of Sweet Potato Protein
4.4 Structural Properties of Sweet Potato Protein
4.4.1 Effects of Heat Treatment and pH on the Structure of Soluble Sweet Potato Protein
4.4.2 Effects of High Hydrostatic Pressure Treatments on Structure of Sweet Potato Protein
4.5 The Foaming Properties and Foam Stability of Sweet Potato Protein
4.6 Water-Holding and Oil-Holding Capacities of Sweet Potato Protein
Section 5: Applications of Sweet Potato Protein
5.1 Edible Protein Powder
5.4 Raw Material of Active Peptides
3 Sweet Potato Dietary Fiber
Section 1: Introduction of Dietary Fiber
1.1 The Definition of Dietary Fiber
1.2 The Composition of Dietary Fiber
1.3 The Classification of Dietary Fiber
1.4 Dietary Fiber Extraction Methods
1.4.1 Coarse Separation Method
1.4.2 Chemical Separation Method
1.4.3 Enzymatic Hydrolysis Method
1.4.4 Chemical Reagent in Combination with the Enzymatic Hydrolysis Method
1.5 The Physicochemical and Functional Properties of Dietary Fiber
1.6 The Mechanism of Dietary Fiber in Preventing Obesity
1.6.2 Improving Intestinal Microbes
1.6.3 Regulating Short-Chain Fatty Acids in Intestine
1.6.4 Altering Metabolism
Section 2: Sweet Potato Dietary Fiber Extraction Technology
2.1.1 Technological Processes
2.1.2 The Main Operation Steps
2.1.3.1 The Physicochemical Composition of Sweet Potato Dietary Fiber
2.1.3.2 The Component Analysis of Sweet Potato Dietary Fiber
2.2 Sieve Combined Enzymatic Hydrolysis Method
2.2.1 Technological Processes
2.2.2 The Main Operation Steps
2.3.1 Single Enzyme Method
2.3.1.1 Technological Process
2.3.1.2 The Main Operation Steps
2.3.2 Fermentation Method
2.3.3 Mixed Enzymes Method
2.4 Chemical Separation Method
2.4.2 Acid and Alkali Extraction
2.4.3 Chemical Reagent in Combination with the Enzymatic Method
Section 3: The Physiological Properties of Sweet Potato Dietary Fiber
3.1 Effect of Sweet Potato Dietary Fiber on Preventing Obesity
3.1.1 Effects of Sweet Potato Dietary Fiber on the Body Weights of Rats
3.1.2 Glucose Tolerance Test
3.1.3 Blood Index Determination
3.1.3.1 The Blood Glucose and Blood Lipid Concentrations
3.1.3.2 The Plasma Leptin and Insulin Concentrations
3.1.3.3 The Concentration of Plasma Adiponectin and GLP-1
3.1.3.4 The Plasma Inflammatory Factor Concentrations
3.1.4 Determination of Liver Indices
3.1.4.1 The Concentrations of TG and TC in Liver
3.1.4.2 Pathological Analysis of Liver
3.1.5 The Determination of the Organic Acid Content in Cecum
3.2 Effects of Sweet Potato Dietary Fiber on Treating Obesity
3.2.1 Effects of Sweet Potato Dietary Fiber on the Body Weights of Rats
3.2.2 Glucose Tolerance Test
3.2.3 Determination of Blood Indices
3.2.3.1 The Blood Glucose and Blood Lipid Concentrations
3.2.3.2 Plasma Leptin and Insulin Concentrations
3.2.3.3 The Plasma Adiponectin and GLP-1 Concentrations
3.2.3.4 The Plasma Inflammatory Factor Concentrations
3.2.4 Determination of Liver Indices
3.2.4.1 The TG and TC Concentrations of Liver
3.2.4.2 Pathological Analysis of Liver
3.2.5 The Determination of the Organic Acid Content in Cecum
3.3 Other Functional Properties of Sweet Potato Dietary Fiber
3.3.1 Protecting the Intestines From Cancer
3.3.2 The Absorption of Cholesterol
3.3.3 The Absorption of Na+, K+, Ca2+, Fe3+, and Pb2+
3.3.4 Accelerating the Output Speed of Feces
Section 4: The Physicochemical Properties of Sweet Potato Dietary Fiber
4.1 Effects of Different Factors on the Water-Holding Capacity of Sweet Potato Dietary Fiber
4.2 Effects of Different Factors on the Water-Swelling Capacity of Sweet Potato Dietary Fiber
4.3 Effects of Temperature on the Oil-Holding Capacity of Sweet Potato Dietary Fiber
4.4 Effects of Different Factors on the Viscosity of Sweet Potato Dietary Fiber
4.5 Water-Holding Capacity of Dietary Fibers From Different Sweet Potato Varieties
4.6 Water-Swelling Capacity of Dietary Fiber from Different Varieties of Sweet Potato
4.7 Oil-Holding Capacities of Dietary Fibers from Different Varieties of Sweet Potato
Section 5: The Applications of Sweet Potato Dietary Fiber
5.1 The Applications of Sweet Potato Dietary Fiber in Bread
5.1.1 The Sensory Qualities of Bread
5.1.2 The Physicochemical Properties of Bread
5.1.3 The Texture of Bread
5.2 The Applications of Sweet Potato Dietary Fiber in Beverages
5.3 The Applications of Sweet Potato Dietary Fiber in Meat Products
5.4 The Applications of Sweet Potato Dietary Fiber in Staple Foods
5.5 The Applications of Sweet Potato Dietary Fiber in Condiments
5.6 The Applications of Sweet Potato Dietary Fiber in Health Foods
Section 1: An Overview of Pectin
1.1 The Distribution of Pectin
1.2 The Structure of Pectin
1.3 The Research Methods Determining Pectin Structure
1.3.1 Monosaccharide Composition Analysis
1.3.2 Estimation of the Degree of Esterification
1.3.3 Relative Molecular Weight Determination of Pectin
1.4.1 Pretreatment of Raw Materials
1.4.2 Pectin Hydrolysis and Extraction
1.4.3 Pectin Purification
1.5 Functional Properties of Pectin
1.5.1 Physiological Functions of Pectin
1.5.1.1 Regulation of the Blood Glucose and Blood Lipid Levels
1.5.1.2 Regulation of Lipid Peroxidation
1.5.1.3 Effects on Heavy Metals
1.5.1.4 Inhibiting Effects on Cancer Metastasis
1.5.1.5 Effects on the Proliferation and Apoptosis of Cancer Cells
1.5.1.6 pH-Modified Pectin and its Anticancer Activities
1.5.1.7 Thermal-Modified Pectin and its Anticancer Activities
1.5.2 Physicochemical Functions of Pectin
1.5.2.1 Viscosity-Associated Properties of Pectin
1.5.2.2 Gel Properties of Pectin
1.5.2.3 Emulsifying Properties of Pectin
Section 2: Production Technology of Sweet Potato Pectin
2.1 Extraction Process of Pectin from Sweet Potato
2.2 The Determination of the Galacturonic Acid Content in the Pectin Solution
2.3 Factors Affecting the Yield and Galacturonic Acid Content of Sweet Potato Pectin
2.3.1 Effects of Temperature on the Extraction Yield and Galacturonic Acid Content of Sweet Potato Pectin
2.3.2 Effects of pH Value on the Extraction Yield and Galacturonic Acid Content of Sweet Potato Pectin
2.3.3 Effects of Extraction Time on the Yield and the Galacturonic Acid Content of Sweet Potato Pectin
2.3.4 Effects of the Solid/Liquid Ratio on the Pectin Yield and the Galacturonic Acid Content of Sweet Potato Pectin
2.4 Optimization of Pectin Extraction from Sweet Potato Pulp
Section 3: Biological Activities of Sweet Potato Pectin
3.1 The Preparation of pH-Modified Pectin
3.2 The Preparation of Thermal-Modified Pectin
3.4 Effects of Sweet Potato Pectin on Cancer Cell Survival Rates
3.5 Effects of Sweet Potato Pectin on Cancer Cell Proliferation
3.5.1 Effects of Sweet Potato Pectin on the Proliferation of HT-29 Colon Cancer Cells
3.5.2 Effects of Sweet Potato Pectin on Bcap-37 Breast Cancer Cell Proliferation
3.5.3 Effects of Sweet Potato Pectin on SMMC-7721 Liver Cancer Cell Proliferation
3.6 Effects of Sweet Potato Pectin on Cancer Cell Metastasis
3.6.1 Effects of Sweet Potato Pectin on Cancer Cell Adhesion
3.6.1.1 Effects of Unmodified Sweet Potato Pectin on Cancer Cell Adhesion
3.6.1.2 Effects of Thermal-Modified Sweet Potato Pectin on Cancer Cell Adhesion
3.6.1.3 Effects of pH-Modified Sweet Potato Pectin on Cancer Cell Adhesion
3.6.2 The Effects of Sweet Potato Pectin on Cancer Cell Migration
3.6.2.1 Effects of Unmodified Sweet Potato Pectin on Cancer Cell Migration
3.6.2.2 Effects of Thermal-Modified Sweet Potato Pectin on Cancer Cell Migration
3.6.2.3 Effects of pH-Modified Sweet Potato Pectin on Cancer Cell Migration
3.6.3 Effects of Sweet Potato Pectin on the Urokinase-Type Plasminogen Activator (uPA) Content in Cancer Cells
3.6.3.1 Effects of Unmodified Sweet Potato Pectin on the uPA Content of Cancer Cells
3.6.3.2 Effects of Thermal-Modified Sweet Potato Pectin on the uPA Contents of Cancer Cells
3.6.3.3 Effects of pH-Modified Sweet Potato Pectin on the uPA Contents of Cancer Cells
Section 4: Physicochemical Characteristics of Sweet Potato Pectin
4.1 A Viscosity Analysis of Sweet Potato Pectin
4.1.1 Effects of Pectin Concentration and pH Value on the Viscosity of a Pectin Solution
4.1.2 Effects of Sucrose, NaCl, and Ca2+ Concentrations on the Viscosity of a Pectin Solution
4.1.3 Effects of Temperature and Shear Rate on the Viscosity of a Pectin Solution
4.2 The Gelation Properties of Sweet Potato Pectin
4.2.1 Determination of the Sweet Potato Pectin Gel’s Linear Viscoelastic Region
4.2.2 The Effects of Pectin Concentration on the Moduli and the Complex Viscosity of Pectin Gelation
4.2.3 The Effects of the Sucrose Concentration on the Moduli and the Complex Viscosity of Pectin During Gelation
4.2.4 The Effect of Ca2+ Concentration on the Moduli and the Complex Viscosity of Pectin Gelation
4.2.5 The Effects of pH Value on the Moduli and the Complex Viscosity of Pectin Gelation
4.2.6 Gel Texture Analysis of Sweet Potato Pectin
4.2.6.1 Effects of Pectin Concentration on the Texture Parameters of Sweet Potato Pectin Gel
4.2.6.2 Effects of Sucrose Concentration on the Texture Parameters of Pectin Gel
4.2.6.3 Effects of Ca2+ Concentration on the Texture Parameters of Pectin Gel
4.2.6.4 Effects of pH Value on the Texture Parameters of Pectin Gel
4.2.7 The Microstructure of Sweet Potato Pectin Gel
4.3 The Emulsifying Properties of Sweet Potato Pectin
4.3.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Particle Sizes of Pectin Emulsions
4.3.2 Effects of pH Value, and NaCl and Ca2+ Concentrations on the Particle Sizes of Pectin Emulsions
4.3.3 Effects of Emulsion Particles on the Adsorption of Pectin
4.3.3.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Adsorption of Pectin to Emulsion Particles
4.3.3.2 Effects of pH Value, and the NaCl and Ca2+ Concentrations on the Adsorption of Pectin by Emulsion Particles
4.3.4 Emulsifying Activity
4.3.4.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Emulsifying Activity of Pectin
4.3.4.2 Effects of pH, and NaCl and Ca2+ Concentrations on Emulsifying Activity of Pectin
4.3.5.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Viscosity of the Pectin Emulsion
4.3.5.2 Effects of pH, and the NaCl and Ca2+ Concentrations on the Viscosity of the Pectin Emulsion
4.3.6.1 Effects of the Pectin Concentration and Oil-Phase Volume Fraction on the Emulsion Stability
4.3.6.2 Effects of pH Value, and the NaCl and Ca2+ Concentrations on the Pectin Emulsion Stability
4.3.7 Emulsion Micro Imaging
Section 5: Applications of Sweet Potato Pectin
Section 1: Background for Developing Sweet Potato Granules
Section 2: Technologies and Key Points in Manufacturing Sweet Potato Granules
2.1 Manufacturing Technologies
2.2.1 Selection of Special Cultivars
2.2.2 Storage of Raw Sweet Potatoes
2.2.3 Selection of Materials
2.2.11 Addition of Emulsifier
Section 3: Applications of Sweet Potato Granules
3.1 Applications of Sweet Potato Granules in Bread
3.1.1 Procedure of Making Bread with Sweet Potato Granules
3.1.2 Skills for Making Bread with Sweet Potato Granules
3.1.2.1 Activation of Dry Yeast
3.1.2.3 Static Fermentation
3.1.2.7 Cooling and Packing
3.1.2.8 Optimization of the Recipe for Making Bread with Sweet Potato Granules
3.1.3 Effects of Sweet Potato Granules on Bread Production
3.2 Applications of Sweet Potato Granules in Biscuits
3.2.1 Procedure of Making Biscuits with Sweet Potato Granules
3.2.2 Key Points in the Procedure for Making Biscuits with Sweet Potato Granules
3.2.2.1 Supplemental Ingredient Treatment
3.2.2.2 Recommended Ratio of Granules to Supplemental Ingredients in Biscuits with Sweet Potato Granules
3.2.2.8 Arrangement and Packing
3.2.3 Effects of Sweet Potato Granules on Biscuit Production
3.3 Applications of Sweet Potato Granules in Noodles
3.3.1 Manufacturing Technologies
3.3.2 Key Points in the Procedure for Making Noodles with Sweet Potato Granules
3.3.2.1 Suitable Sweet Potato Granules for Making Noodles
3.3.2.2 Proper Amount of Sweet Potato Granules for Noodle Production
3.3.2.3 Mixing with Water and Flour and Static Aging
3.3.3 Effects of Sweet Potato Granules on Noodle Production
3.4 Applications of Sweet Potato Granules in Thick Slurries
6 Sweet Potato Anthocyanins
Section 1: Review of Sweet Potato Anthocyanin
1.1 Introduction to Anthocyanins
1.1.1 Anthocyanin Structure
1.1.2 Anthocyanin Degradation
1.1.3 Copigmentation Effect
1.2 Status of Sweet Potato Anthocyanins
1.2.1 The Extraction Method of Purple Sweet Potato
1.2.1.1 Solvent Extraction
1.2.1.2 Microwave Extraction
1.2.1.3 Supercritical Fluid Extraction
1.2.1.4 Ultrasonic Extraction
1.2.1.5 Aqueous Two-phase Extraction
1.2.1.6 Other Extraction Methods
1.2.2 Purification Methods for Sweet Potato Anthocyanin
1.2.3 The Structures of Sweet Potato Anthocyanins
1.2.4 Bioactivity of Sweet Potato Anthocyanins
1.2.4.2 Antihyperglycemia and Hypertension
1.2.4.3 Antiatherosclerosis
1.2.4.7 Other Bioactivities
Section 2: The Preparation of Sweet Potato Anthocyanins
2.1 The Extraction of Sweet Potato Anthocyanins
2.1.1 Chemical Analysis of Purple Sweet Potato Powders
2.1.2 The Extraction of ATPE
2.1.3 Experimental Design for the Selection of Extraction Parameters
2.1.4 Plackett–Burman Experiment
2.1.5 Experimental Design for Optimizing Extraction Parameters
2.1.5.1 Statistical Analysis and Model Fitting
2.1.5.1.1 Analysis of Variance for the Extraction Yield of PSPAs
2.1.5.1.2 Analysis of Variance (ANOVA) for the Partition Coefficient of PSPAs
2.1.5.2 Analysis of the Response Surface
2.1.5.2.1 The Interaction Between the Variables on Y1
2.1.5.2.2 The Interaction Between the Variables on the Anthocyanin Partition Coefficient (Y2)
2.1.5.2.3 Extraction Condition Optimization and Method Validation
2.1.6 Comparing ATPS to the Other Methods
2.2 Purification of Sweet Potato Anthocyanins
2.2.1 The Adsorption and the Desorption Ratios of AB-8 Resin
2.2.1.1 Static Adsorption of Sweet Potato Anthocyanins on the AB-8 Resin
2.2.1.2 The Effects of pH on the Adsorption Rate of the AB-8 Resin
2.2.1.3 The Effects of Ethanol on the Desorption of the AB-8 Resin
2.2.2 Dynamic Adsorption and Desorption
2.2.2.1 The Outflow Curve of Anthocyanins and Adsorption Capacity of the Resin
2.2.2.2 The Desorption Curve of Anthocyanins from the Resin
Section 3: The Stabilities of Anthocyanins from Sweet Potato
3.1 The Effects of Temperature on the Thermal Stabilities of Anthocyanins
3.2 The Effects of High Pressure on the Thermal Stability of Anthocyanins
3.3 The Effects of Different pH Levels on the Thermal Stability of Anthocyanins
3.4 Effects of Different Solvent Treatments on the Thermal Degradation of Sweet Potato Anthocyanins
3.4.1 Thermal Degradation Experiment
3.4.2 Thermal Degradation Model
3.4.3 Degradation Kinetic Parameters of Anthocyanins in Deionized Water
3.4.4 Degradation Kinetic Parameters of Anthocyanins in 10% Ethanol
3.4.5 Degradation Kinetic Parameters of Anthocyanins in 20% Ethanol
3.4.6 Degradation Kinetic Parameters of Anthocyanins in 50% Ethanol
Section 4: Biological Activity of Sweet Potato Anthocyanin
4.1 The Effects of Sweet Potato Anthocyanin on Acute Alcoholic Liver Damage and Dealcoholic Effects
4.1.1 Experimental Model for Investigating Acute ALD and Dealcoholic Effects
4.1.2 Effect of Sweet Potato Anthocyanins on Alcoholic Intoxication
4.1.3 Effect of Sweet Potato Anthocyanins on Growth and the Liver Index
4.1.4 Effects of Sweet Potato Anthocyanins on Serum ALT, AST, and LDH Activities
4.1.5 Effects of Sweet Potato Anthocyanins on Serum TG, TCH, and LDL-C Activity Levels
4.1.6 Effects of Sweet Potato Anthocyanins on the Hepatic MDA Content
4.1.7 Effects of Sweet Potato Anthocyanins on Hepatic Superoxide Dismutase (SOD) and Glutathione S-transferases (GST) Activ...
4.1.8 Effects of Sweet Potato Anthocyanins on the Hepatic ADH Activity Level
4.1.9 Effects of Sweet Potato Anthocyanins on the Histopathological Analysis
4.2 The Effects of Sweet Potato Anthocyanin on Subacute Alcoholic Liver Damage
4.2.1 Subacute ALD Mice Models
4.2.2 Effects of Sweet Potato Anthocyanins on Growth and Liver Index
4.2.3 Effects of Sweet Potato Anthocyanins on Serum ALT, AST, and LDH Activity Levels
4.2.4 Effects of Sweet Potato Anthocyanins on Serum TG, and LDL-C Levels and TCH Activity
4.2.5 Effects of Sweet Potato Anthocyanins on the Hepatic MDA Activity Level
4.2.6 Effects of Sweet Potato Anthocyanins on Hepatic GST and SOD Activity Levels
4.2.7 Effects of Sweet Potato Anthocyanins on the Hepatic ADH Activity Level
4.2.8 Effects of Sweet Potato Anthocyanins on the Histopathological Analysis
Section 5: Applications of Sweet Potato Anthocyanins
5.1 Pharmaceutical Industry
7 Chlorogenic Acids From Sweet Potato
Section 1: Overview of Chlorogenic Acids From Sweet Potato
1.1 Composition and Structure of Chlorogenic Acids
1.2 Biological Activities of Chlorogenic Acids
1.2.1 Antioxidant Activity
1.2.2 Antimicrobial Activity
1.2.3 Antimutation and Anticancer Activities
1.2.4 Hypoglycemic, Serum Lipid-Lowering, and Antihypertensive Activities
1.2.5 Protecting the Cardiovascular and Central Nervous Systems
1.2.6 Protection Against Diabetes
1.2.7 Other Biological Activities
1.3 Extraction, Separation, and Purification Methods of Chlorogenic Acids
1.3.1 Extraction Methods of Chlorogenic Acids
1.3.2 Chlorogenic Acid Separation and Purification Methods
1.4 Qualitative and Quantitative Analyses of Chlorogenic Acids
1.4.1 UV Spectrophotometry
1.4.2 Thin-Layer Chromatography
1.4.3 High-Performance Liquid Chromatography (HPLC) and its Related Techniques
Section 2: Technology to Prepare Chlorogenic Acids From Sweet Potatoes
2.1 Pretreatment of Sweet Potato Leaves
2.2 Total Polyphenol Contents
2.3 Extraction of Chlorogenic Acids From Sweet Potato Leaves
2.4 Purification of Chlorogenic Acids From Sweet Potato Leaves using AB-8 Macroreticular Adsorbent Resin
2.4.1 Activation Pretreatment of AB-8 Macroreticular Adsorbent Resin
2.4.2 Static Adsorption and Desorption Test of AB-8 Macroreticular Adsorbent Resin
2.4.2.1 Determination of Static Adsorption and Desorption Performance
2.4.2.2 Effect of Sample pH on the Adsorption Capacity of AB-8 Resin
2.4.2.3 Effect of Initial Sample TPC on the Adsorption Capacity of AB-8 Resin
2.4.2.4 Effect of Ethanol Concentration on the Desorption Ratio of AB-8 Resin
2.4.3 Dynamic Adsorption and Desorption of AB-8 resin
2.4.3.1 Effect of Flow and Elution Rates on the Adsorption Capacity and the Desorption Ratio of AB-8 Resin
2.4.3.2 Dynamic Adsorption and Desorption Properties Under Optimum Conditions
2.5 Qualitative and Quantitative Analyses of Chlorogenic Acids From Sweet Potato Leaves by HPLC
Section 3: Biological Activities of Chlorogenic Acids From Sweet Potatoes
3.1 In vitro Antioxidant Activity of Chlorogenic Acids From Sweet Potatoes
3.1.1 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical-Scavenging Activity of Chlorogenic Acids From Sweet Potatoes
3.1.2 Hydroxyl Radical-Scavenging Activity of Chlorogenic Acids From Sweet Potatoes
3.1.3 Superoxide (O2−•)-Scavenging Activities of Chlorogenic Acids From Sweet Potatoes
3.1.4 Peroxy Radical-Scavenging Activities of Chlorogenic Acids From Sweet Potatoes
3.1.5 Ferric-Reducing Antioxidant Power of Chlorogenic Acids From Sweet Potatoes
3.1.6 Lipid Peroxidation-Inhibiting Activities of Chlorogenic Acids From Sweet Potatoes
3.2 Antimicrobial Activities of Chlorogenic Acids From Sweet Potatoes
3.3 Aldose Reductase Inhibitory Activities of Chlorogenic Acids From Sweet Potatoes
3.4 Anticancer Activities of Chlorogenic Acids From Sweet Potatoes
3.5 Other Biological Activities of Chlorogenic Acids From Sweet Potatoes
Section 4: The Stability of Chlorogenic Acids From Sweet Potatoes
4.1 Effect of pH on Chlorogenic Acids From Sweet Potato Leaves
4.2 Effects of Heat Treatments on Chlorogenic Acids From Sweet Potato Leaves
4.3 Effects of Light on Chlorogenic Acids From Sweet Potato Leaves
Section 5: The Applications of Chlorogenic Acids From Sweet Potatoes
5.2 Medicine and Health-Protection Industry
5.3 Daily Chemical Industry
Appendix 1: Production Line of Sweet Potato Protein
Appendix 2: Production Line of Sweet Potato Dietary Fiber
Appendix 3: Production Line of Sweet Potato Pectin
Sweet Potato Processing Technology
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