Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties

2011 ◽  
Vol 86 (4) ◽  
pp. 1461-1467 ◽  
Author(s):  
Zhongquan Sui ◽  
Azalenah Shah ◽  
James N. BeMiller
Keyword(s):  
Maize Starch ◽  
Reaction Conditions ◽  
Starch Properties ◽  
Normal Maize

scholarly journals Starch properties of various ZP maize genotypes

2012 ◽  
pp. 61-68 ◽  
Author(s):  
Marija Milasinovic-Seremesic ◽  
Milica Radosavljevic ◽  
Ljubica Dokic
Keyword(s):  
Genetic Background ◽  
Amylose Content ◽  
Average Molecular Weight ◽  
Enthalpy Change ◽  
Maize Starch ◽  
Waxy Maize ◽  
Starch Properties ◽  
Maize Genotypes ◽  
Normal Maize ◽  
Different Genetic Background

The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1?C to 65.0?C. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (?H=18.1 J/g) than normal maize starches did (?H=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy.

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

Effects of hydrocolloids on normal maize starch and its distarch phosphates

2019 ◽  
Vol 96 ◽  
pp. 231-245 ◽  
Author(s):  
Haining Zhuang ◽  
Tao Feng ◽  
James N. BeMiller
Keyword(s):  
Maize Starch ◽  
Normal Maize

scholarly journals Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 721
Author(s):  
Liang ◽  
Chen ◽  
Yang ◽  
Lai ◽  
Yang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Maillard Reaction ◽  
Gum Arabic ◽  
Coating Material ◽  
Model Systems ◽  
Simultaneous Increase ◽  
Maize Starch ◽  
Coating Materials ◽  
Normal Maize ◽  
High Amylose

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.

The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch

2014 ◽  
Vol 159 ◽  
pp. 222-229 ◽  
Author(s):  
Huan Liu ◽  
Rong Liang ◽  
John Antoniou ◽  
Fei Liu ◽  
Charles F. Shoemaker ◽  
...  
Keyword(s):  
Acid Treatment ◽  
Maize Starch ◽  
High Moisture ◽  
Normal Maize

Effect of frying on the pasting and rheological properties of normal maize starch

2018 ◽  
Vol 77 ◽  
pp. 85-95 ◽  
Author(s):  
Long Chen ◽  
Yaoqi Tian ◽  
Yuxiang Bai ◽  
Jinpeng Wang ◽  
Aiquan Jiao ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Maize Starch ◽  
Normal Maize

scholarly journals Contribution of the digestive tract microflora to amylomaize starch degradation in the rat

1992 ◽  
Vol 67 (3) ◽  
pp. 489-499 ◽  
Author(s):  
Claude Andrieux ◽  
Emperatriz Delahaye Pacheco ◽  
Brigitte Bouchet ◽  
Daniel Gallant ◽  
Odette Szylit
Keyword(s):  
Small Intestine ◽  
Starch Granule ◽  
Bacterial Flora ◽  
Short Chain Fatty Acids ◽  
Starch Degradation ◽  
Maize Starch ◽  
Germ Free ◽  
Transmission Electron ◽  
Normal Maize

To study in vivo the contribution of the bacterial flora to amylomaize starch degradation in the rat, germ-free and conventional rats were fed on a diet containing either a normal maize starch or an amylomaize starch. In germ-free rats maize starch was almost totally digested in the small intestine, whereas 40% of the ingested amylomaize starch reached the caecum and 30% was excreted, despite the very high endogenous amylase activity. Study by transmission electron microscopy of germ-free caecal contents showed an endocorrosion of the starch granule. In conventional rats, as in germ-free rats, digestibility of maize starch reached 98% in the small intestine, whereas that of amylomaize starch was only 60%. In the caecum of these rats amylomaize starch was fermented, and this led to a decrease in caecal pH and to formation of short-chain fatty acids (SCFA), especially propionate. Comparison between conventional rats fed on maize starch or amylomaize starch showed that caecal SCFA concentrations during a circadian cycle varied in the same way whereas total SCFA and lactic acid concentrations were much higher in rats fed on amylomaize starch. Amylase (EC 3.2.1.1) activity was similar in the caecal contents of conventional rats whatever the ingested starch. It was lower in conventional than in germ-free rats, but no starch granule remained in the caecum of conventional rats. These results showed that bacterial amylase was more efficient at degrading resistant amylomaize starch than endogenous amylase.

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