Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes

Zhang, Mingyi; Hou, Yinchen; Chen, Xinyang; Zhao, Penghui; Wang, Zhen; Huang, Jihong; Hui, Chuanyin; Li, Chenyu

doi:10.1016/j.carbpol.2024.122400

Carbohydrate Polymers

2024

DOI: 10.1016/j.carbpol.2024.122400

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Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes

Mingyi Zhang,

Yinchen Hou,

Xinyang Chen

et al.

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Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies

Chen,

et al. 2024

Foods

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The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility.

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Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies

Chen,

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Amylose molecular weight affects the complexing state and digestibility of the resulting starch–lipid complexes

Cited by 1 publication

References 38 publications

Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies

Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies

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