Physical Properties and Enzymatic Digestibility of Phosphorylatedae, wx, and Normal Maize Starch Prepared at Different pH Levels

1999 ◽  
Vol 76 (6) ◽  
pp. 938-943 ◽  
Author(s):  
Huijun Liu ◽  
Lawrence Ramsden ◽  
Harold Corke
Keyword(s):  
Physical Properties ◽  
Maize Starch ◽  
Enzymatic Digestibility ◽  
Normal Maize

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

Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films

2018 ◽  
Vol 14 (4) ◽  
Author(s):  
Yuyue Zhong ◽  
Xu Li ◽  
Tianru Lan ◽  
Yibo Li ◽  
Linsan Liu ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Physical Properties ◽  
Raw Material ◽  
Maize Starch ◽  
Solubility In Water ◽  
Treatment Methods ◽  
Starch Films ◽  
The Difference ◽  
High Amylose ◽  
Water Holding

AbstractBecause of its biodegradable trait, starch has been widely used as the raw material for packaging. Effects of different thermal treatment methods (high temperature-high pressure heating (HH), microwave heating (MH) and alkali heating (AH) with and without glycerol on physical properties of high amylose maize starch films (HASFs) were investigated in this study. HASFs under HH had highest elongation at break (E%), and lowest tensile strength (TS), modulus of elasticity (EM) and opacity (OC). HASFs under MH had highest TS, water holding capacity (WHC) and OC, and lowest thickness (TN), E%, solubility in water (SW) and solubility in oil (SO), while HASFs under AH had highest TN, EM, SW and SO, and lowest WHC. Compared with water, plasticized HASFs with glycerol had higher TN，E%, WHC, SW and OC, and lower TS, EM and SO. XRD results revealed the V-type polymorph and the difference in intensity of diffraction peaks of HASFs under three methods. This study would be helpful to design and prepare HASFs.

Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch

2017 ◽  
Vol 69 ◽  
pp. 473-482 ◽  
Author(s):  
Qingyu Yang ◽  
Liang Qi ◽  
Zhigang Luo ◽  
Xiangli Kong ◽  
Zhigang Xiao ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Microwave Irradiation ◽  
Physical Properties ◽  
Maize Starch ◽  
Waxy Maize
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