This article describes the preparation of micron‐size monodisperse polymer particles by dispersion copolymerization of styrene with a poly(2‐oxazoline) macromonomer in an aqueous ethanol solution. The macromonomer acted as a comonomer as well as a stabilizer. The diameter of the particles increased as the concentration of the macromonomer decreased. The higher the molecular weight of the macromonomer, the smaller the particle size. The copolymerization in the solvent containing higher water content gave smaller polymer particles. Under the condition giving the monodisperse particles, the particles volume increased linearly with the yield of the particles. From ESCA analysis of the particle surface, poly(2‐oxazoline) chains were enriched on the surface. © 1993 John Wiley & Sons, Inc.

BACKGROUND Enzymatic hydrolysis and high hydrostatic pressure (HHP) are common processing techniques in the extraction of active compounds from food materials. The aim of this study was to investigate the effects of enzymatic hydrolysis combined with HHP treatments on ginsenoside metabolites in red ginseng. RESULTS The yield and changes in the levels of polyphenol and ginsenoside were measured in red ginseng treated with commercial enzymes such as Ultraflo L, Viscozyme, Cytolase PCL5, Rapidase and Econase E at atmospheric pressure (0.1 MPa), 50 MPa, and 100 MPa. β‐Glucosidase activity of Cytolase was the highest at 4258.2 mg−1, whereas Viscozyme showed the lowest activity at 10.6 mg−1. Pressure of 100 MPa did not affect the stability or the activity of the β‐glucosidase. Treatment of red ginseng with Cytolase and Econase at 100 MPa significantly increased the dry weight and polyphenol content of red ginseng, compared with treatments at 0.1 MPa and 50 MPa (P < 0.05). The amounts of ginsenoside and ginsenoside metabolites derived from red ginseng processed using Cytolase were higher than those derived from red ginseng treated with the other enzymes. Treatment with Cytolase also significantly increased the skin and intestinal permeability of red ginseng‐derived polyphenols. CONCLUSION Cytolase could be useful as an enzymatic treatment to enhance the yield of bioactive compounds from ginseng under HHP. In addition, ginsenoside metabolites obtained by Cytolase hydrolysis combined with HHP are functional substances with increased intestinal and skin permeability. © 2019 Society of Chemical Industry

The Maillard reaction is one of the most important phenomena occurring spontaneously during food processing and storage. However, research on the effects of Maillard reaction products (MRPs) on starch hydrolysis remains insufficient. To investigate the effects of MRPs on in vitro starch digestibility, the characteristics of glucose–glycine model system containing MRPs and digestive enzyme activities by MRPs were measured. MRPs were prepared by heating of glucose–glycine mixture solution at 90°C for different times (0, 1, 3, 9, 18, 24, and 48 h). As the Maillard reaction proceeded, browning intensity, and furosine and hydroxymethylfurfural content increased, whereas pH value decreased. The reducing power of MRPs was increased as the Maillard reaction progressed, and MRPs produced in 18 and 24 h showed the highest values (both 1.2). In MRPs heated for 48 h, the reducing sugar content and hydrolysis index were lowest values (88.6 and 87.0%) among the samples. The activity of digestive enzymes significantly decreased by adding of MRPs, as the browning of added MRPs increased. Therefore, MRPs seem to be contributed to decrease in starch digestibility, as shown by an enzymatic digestion result.

This study investigated the effects of Maillard reaction products (MRPs) on in vitro starch hydrolysis, and in vivo blood glucose responses in mice. Four MRPs of various dextrose equivalents were prepared by heating a mixture of hydrolyzed rice starch and glycine at 2008C for 4 min. The starch hydrolysis rates of gelatinized rice starch (GRS) decreased as the browning reaction of added MRPs increased. The hydrolysis kinetic constants of the GRS with 5% MRPs were relatively lower than that of GRS without MRPs. Blood glucose responses showed similar tendencies to the in vitro starch hydrolysis results. The activity of digestive enzymes was inhibited by the MRPs. The relative crystallinity of all MRPs (29.9-60.1%) appeared to have higher values than GRS (15.1%). The samples heated to induce the Maillard reaction showed a more compact and flat structure compared to that of GRS. Therefore, it is possible that MRPs have not only a structure which is difficult for the enzyme to degrade but also function to suppress digestive enzyme activity.

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