Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility

2021 ◽  
pp. 107440
Author(s):  
Wenmeng Liu ◽  
Yutao Zhang ◽  
Zhou Xu ◽  
Wentao Pan ◽  
Mingyue Shen ◽  
...  
Keyword(s):  
Corn Starch ◽  
In Vitro Digestibility ◽  
Corn Bran ◽  
Gelling Properties

A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch

2020 ◽  
Vol 305 ◽  
pp. 125441 ◽  
Author(s):  
Junyan Ren ◽  
Shuangdi Chen ◽  
Caiming Li ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Corn Starch ◽  
In Vitro Digestibility ◽  
Branching Enzyme ◽  
Two Stage ◽  
Modification Method

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

scholarly journals Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

2020 ◽  
Vol 132 ◽  
pp. 109069 ◽  
Author(s):  
Gabriela Feltre ◽  
Flávia Souza Almeida ◽  
Ana Carla Kawazoe Sato ◽  
Gustavo Cesar Dacanal ◽  
Miriam Dupas Hubinger
Keyword(s):  
Corn Starch ◽  
Amylose Content ◽  
In Vitro Digestibility

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and in Vitro Digestibility

2021 ◽  
pp. 2000237
Author(s):  
I. Reyes ◽  
C. Hernandez‐Jaimes ◽  
E.J. Vernon‐Carter ◽  
L.A. Bello‐Perez ◽  
J. Alvarez‐Ramirez
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Heating Temperature ◽  
In Vitro Digestibility ◽  
Air Oxidation

In structure and in - vitro digestibility of waxy corn starch debranched by pullulanase

2017 ◽  
Vol 67 ◽  
pp. 104-110 ◽  
Author(s):  
Wei Liu ◽  
Yan Hong ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
Zhaofeng Li ◽  
...  
Keyword(s):  
Corn Starch ◽  
In Vitro Digestibility ◽  
Waxy Corn Starch ◽  
Waxy Corn
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