Citrate Starch — Application as Resistant Starch in Different Food Systems

Wepner, Beatrix; Berghofer, Emmerich; Miesenberger, Ella; Tiefenbacher, Karl F.; Ng, Perry N. K.

doi:10.1002/(sici)1521-379x(199910)51:10<354::aid-star354>3.0.co;2-w

Cited by 80 publications

(63 citation statements)

References 13 publications

(17 reference statements)

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“…2). Many studies have reported that the cross-linking reaction increases the RS level and that the digestibility of crosslinked starch is highly dependent on the type and degree of chemical modification [2,[16][17][18][19]. The relative degree of cross-linking can be estimated by using Rapid Viscosity Analysis.…”

Section: Estimated Rs Content Using An Indirect Methodsmentioning

confidence: 99%

“…Chemical modification of starch, especially cross-linking, has been known to produce resistant starch type 4 [16][17][18]. The extent of in vitro digestibility is highly dependent on the type and degree of chemical modification [2,19].…”

Section: Introductionmentioning

confidence: 99%

“…In these studies, mostly RS 2, RS 3 and/or food products are used as a sample [20][21][22]. Chemical modification, especially crosslinking has long been to known to inhibit in vitro digestibility of starch [2,[16][17][18][19]. Increasing the degree of crosslinking may be expected to inhibit the entrance of amylase into the starch granule thus decrease the susceptibility of amylase [2,23].…”

Section: Introductionmentioning

confidence: 99%

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In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Hwang

Kim

et al. 2009

Starch Stärke

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In vitro digestibility of hydroxypropylated and cross-linked waxy and non-waxy rice starches was investigated to find the proper resistant starch (RS) assaying method for chemically modified starches. RS and total dietary fiber (TDF) content of hydroxypropylated and cross-linked waxy and non-waxy rice starches were measured using the approved AOAC RS assay procedure (AOAC method 2002.02) and the AOAC TDF assay procedure (AOAC method 985.29). Hydroxypropylation did not alter the RS content of waxy and non-waxy rice starches (less than 1% of RS). Cross-linking also did not change the RS content of waxy and non-waxy rice starches (less than 1% of RS). It is interesting to note that non-RS content decreased with increasing hydroxypropylation (97-80%) and cross-linking (99-95%) in both waxy and non-waxy rice starches. This indicates that some fraction of RS in hydroxypropylated and crosslinked waxy and non-waxy rice starches cannot be measured using approved AOAC RS and TDF assay procedures. Therefore, the RS and TDF assay procedures performed in this study are not appropriate to determine the RS content of chemically modified starch. Further investigation is needed to develop a method to determine the RS content of chemically modified starch.

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Section: Estimated Rs Content Using An Indirect Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Hwang

Kim

et al. 2009

Starch Stärke

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“…Also other elements of the scoop structure have an impact on the resistance of the starchsuch as the shape of the area, size of pores or susceptibility of the starch to germinate. A particular type of RS2 is unique as it retains its structure and resistance even during the processing and preparation of many foods; this RS2 is called high-AM maize starch [31,117].…”

Section: Rs = Ts -(Rds + Sds)mentioning

confidence: 99%

Resistant Dextrins as Prebiotic

Śliżewska¹,

Kapuśniak²,

Barczyńska³

et al. 2012

Carbohydrates - Comprehensive Studies on Glycobiology and Glycotechnology

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“…RS3 consists mainly of retrograded or recrystallized amylose (Garcia-Alonso et al, 1999). RS4 can be produced by the chemical modifications to make the starch resistant to the action of enzymes such as starch phosphates, hydroxypropyl starches, starch acetates and citrate starches (Wepner et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

Moongngarm¹,

Srijinda²,

Paseephol³

et al. 2015

American Journal of Applied Sciences

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The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121°C using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol and lactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varying between 58.25 and 59.91%. For the study on the thermal properties, the onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ) and enthalpy (∆H) of resistant starch preparation (retrograded rice flour) using water and lactic acid 10 mmol/L were not observed, but those of heated flour using ethanol and lactic acid in ethanol (10 mmol/L) were detected. The endothermic peaks of the amyloselipid complex and resistant starch were also observed at higher temperatures from the Differential Scanning Calorimeter (DSC), with no effect of treatments on T o , T p and T c . Rice flour heated in water and then stored for 24 h showed a favorable effect on formation of RS at 10.80%. Significant reductions were observed in all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.

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Citrate Starch — Application as Resistant Starch in Different Food Systems

Cited by 80 publications

References 13 publications

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Resistant Dextrins as Prebiotic

Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

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