Tsai Pi-Jen is a professor of the Food Science in the Pingtung University, Taiwan. Her research has been focus in the pigment, polyphenols, antioxidant capacity and qualities changes of fruits and vegetables during processing or storage, especially in the roselle and Djulis. Her current project deals with the novel process to enhance the antioxidant capacity (SOD-like) of plant materials and try to elucidate the pigment or phenolic compounds related. The inhibition of glycolytic enzyme such as α-amylase and α-glucosidase by the phytochemicals of plant was also highlighted in her recent work. Her research is aimed to improve the human health by increasing more bioactivity of the functional foods or materials.
About her talk:
“Effect of baking on the glycolytic enzyme inhibition of Djulis”
Djulis was assumed as a pseudo-cereal plant in Taiwan, and used as staple food for the aboriginals for many years. Recently, Djulis was found to be effective in the glycemic response of type II diabetes. Since Djulis was mostly used in the bakery, in this presentation, she will try to show the influence of baking condition on the glycolytic enzyme and related polyphenols.