Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complex

2020 ◽  
Vol 162 ◽  
pp. 922-930 ◽  
Author(s):  
Meijun Han ◽  
Wenjun Bao ◽  
Yanwen Wu ◽  
Jie Ouyang
Keyword(s):  
Caffeic Acid ◽  
In Vitro Digestibility ◽  
Maize Starch ◽  
Acid Complex

Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900303
Author(s):  
Cesar Roldan‐Cruz ◽  
Samuel Garcia‐Diaz ◽  
Angeles Garcia‐Hernandez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter
Keyword(s):  
In Vitro Digestibility ◽  
Maize Starch ◽  
Microstructural Changes ◽  
Calcium Compounds

scholarly journals STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILIGY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS

2018 ◽  
Vol 56 (6) ◽  
pp. 671 ◽  
Author(s):  
Linh Thùy Nguyễn ◽  
Sơn Khánh Trịnh
Keyword(s):  
Water Solubility ◽  
Argon Plasma ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Maize Starch ◽  
Raw Starch ◽  
Plasma Treatments ◽  
Water Absorbance ◽  
Swelling Factor

Maize starch is one of an important material which widely using in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, fuctional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30% of moisture content. Subsequently, sample was treated under argon-plasma environment at fixed paramentes (137,5 V; 1.0 A for 10 min). Sample was investigated degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results show that degree of cross-linking, DRC, resistant starch of samples significantly increase under heat-moisture and plasma treatments; especially, sample of 20% heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decrease but water solubility index increase under plasma treatment.

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.

Ultrasonic‐Assisted Preparation of Maize Starch–Caffeic Acid Complex: Physicochemical and Digestion Properties

2020 ◽  
pp. 2000084
Author(s):  
Junhui Li ◽  
Lei Tian ◽  
Yizhou Fang ◽  
Wenwei Chen ◽  
Guangrong Hunag
Keyword(s):  
Caffeic Acid ◽  
Maize Starch ◽  
Acid Complex ◽  
Ultrasonic Assisted
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