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Ji Y. Effect of annealing on the functional properties of corn starch/corn oil/lysine blends. Int J Biol Macromol 2020; 144:553-559. [PMID: 31862368 DOI: 10.1016/j.ijbiomac.2019.12.122] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/04/2019] [Accepted: 12/14/2019] [Indexed: 11/15/2022]
Abstract
Annealing effects on the structure characteristics and the digestibility of corn starch (CS)/corn oil (oil)/lysine mixture were investigated. The objective of this study was to provide guidance for designing higher slowly digestible starch. Confocal laser confirmed that lysine adhered to granules surface. The interactions among starch, corn oil and lysine were further investigated by using X-ray diffraction (XRD), differential scanning calorimetry (DSC) and rapid visco analyzer (RVA). After annealing treatment, in vitro digestion studies showed that the content of slowly digestible starch increased in the mixture blended with corn oil and lysine. The physical barrier of lysine, amylose-lipid complex and starch-oil-lysine three-dimensional network can provide resistance to digestive enzymes. Annealing with corn oil and lysine can be a good prospect for the efficient modification of in vitro digestibility of starch.
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Affiliation(s)
- Ying Ji
- College of Life Sciences, Dalian Minzu University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China.
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2
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Jiao G, Wei X, Tang S, Sheng Z, Xie L, Shao G, Fiaz S, Hu P, Xu Q. Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour. STARCH-STARKE 2018. [DOI: 10.1002/star.201700247] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Guiai Jiao
- College of Agronomy Hunan Agricalture University; Changsha 410128 P.R. China
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Xiangjin Wei
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Shaoqing Tang
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Zhonghua Sheng
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Lihong Xie
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Gaoneng Shao
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Sajid Fiaz
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Peisong Hu
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Qingguo Xu
- College of Agronomy Hunan Agricalture University; Changsha 410128 P.R. China
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Blake LH, Jenner CF, Gidley MJ, Cozzolino D. Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydr Polym 2015; 125:265-71. [PMID: 25857983 DOI: 10.1016/j.carbpol.2015.02.049] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2014] [Revised: 01/21/2015] [Accepted: 02/16/2015] [Indexed: 11/26/2022]
Abstract
Starch swelling behaviour greatly affects its functionality in a food matrix. For some granular starches pre-treatment with the surfactant, sodium dodecyl sulphate, is known to dramatically affect swelling behaviour. The purpose of this study was to assess the effect of this surfactant treatment on the swelling behaviour of a variety of waxy and normal cereal starches. A concurrent mid-infrared spectroscopy study was carried out to investigate the chemical nature of variations in swelling behaviour. The native normal starches (amylose content 23-28%) showed significant variation in their pasting properties, which was largely eliminated by surfactant treatment. Surfactant treatment had less effect on the behaviour of the waxy starches (amylose contents 1-8%), which still exhibited some residual variation. Waxy durum appeared to be unique within the waxy starches, behaving more similarly to the normal starches. The spectroscopic data highlighted the carbohydrate fingerprint region as the main source of variation between samples.
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Affiliation(s)
- Laura H Blake
- School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia.
| | - Colin F Jenner
- School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Daniel Cozzolino
- School of Agriculture, Food and Wine, Faculty of Sciences, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
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Sui Z, Huber KC, BeMiller JN. Effects of the order of addition of reagents and alkali on modification of wheat starches. Carbohydr Polym 2015; 125:180-8. [DOI: 10.1016/j.carbpol.2015.02.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 02/16/2015] [Accepted: 02/17/2015] [Indexed: 11/30/2022]
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5
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Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1410-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kamata Y, Ojima E, Yamaki M, Ohtsubo S. Increase in the Viscosity of Soft-Flour Batter by Weak Direct-Current Processing. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Maeda T, Kokawa M, Miura M, Araki T, Yamada M, Takeya K, Sagara Y. Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products. Cereal Chem 2013. [DOI: 10.1094/cchem-10-12-0132-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tatsuro Maeda
- Food Research Center, Nisshin Foods Inc., 19-12 Koami-cho, Nihonbashi, Chuoku, Tokyo, 103-8544, Japan
- Corresponding author. Phone: +81-3-5641-8041. Fax: +81-3-5641-8814. E-mail:
| | - Mito Kokawa
- Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo, 113-8657, Japan
| | - Makoto Miura
- Department of Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University, 3-18-8, Ueda, Morioka, Iwate, 020-8550, Japan
| | - Tetsuya Araki
- Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo Ward, Tokyo, 113-8657, Japan
| | - Masaharu Yamada
- Department of Applied Chemistry, Faculty of Engineering, Kogakuin University, 2665-1, Nakano-machi, Hachioji, Tokyo, 192-0015, Japan
| | - Kōji Takeya
- Food Research Center, Nisshin Foods Inc., 19-12 Koami-cho, Nihonbashi, Chuoku, Tokyo, 103-8544, Japan
| | - Yasuyuki Sagara
- Food Kansei Communications Corp., Toa-mansion No. 103, 4-24-7 Sendagi, Bunkyo Ward, Tokyo, 113-0022, Japan
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8
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Confocal laser scanning microscopy of dextran–rice starch mixtures. Carbohydr Polym 2012; 87:557-563. [DOI: 10.1016/j.carbpol.2011.08.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Revised: 06/30/2011] [Accepted: 08/09/2011] [Indexed: 11/21/2022]
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9
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Sciarini LS, Ribotta PD, León AE, Pérez GT. Influence of enzyme active and inactive soy flours on cassava and corn starch properties. STARCH-STARKE 2011. [DOI: 10.1002/star.201100083] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Han JA. Pasting properties of hydroxypropylated starches before or after proteinase treatment. STARCH-STARKE 2010. [DOI: 10.1002/star.200900204] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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11
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Han JA, BeMiller JN. Effects of protein on crosslinking of normal maize, waxy maize, and potato starches. Carbohydr Polym 2008; 73:532-40. [DOI: 10.1016/j.carbpol.2007.12.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2007] [Revised: 11/13/2007] [Accepted: 12/21/2007] [Indexed: 10/22/2022]
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