Effects of thermal treatment on fish lipids‐amylose interaction

Bieńkiewicz, Grzegorz; Kołakowska, Anna

doi:10.1002/ejlt.200300925

Cited by 11 publications

(7 citation statements)

References 19 publications

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“…The results of the complexes created by both the DMSO-based complexation method and the alkaline-based complexation method at three complexation temperatures are presented in Figure 2. The native HACS had a B-type diffraction pattern with 2q = 5.3, 15.3, 20.1, and 22.4°(medium intensity) and 17.2°(strong intensity) (Bienkiewicz and Kołakowska 2004). The native NCS had an A-type diffraction pattern with main reflections of 2q at approximately 15.2 and 23.1°, and a doublet with peaks at 17.2 and 18.1° (Bhatnagar and Hanna 1994).…”

Section: Resultsmentioning

confidence: 99%

Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes

et al. 2017

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Cereal Chem. 94(2):237-241The effect of complexation temperature (30, 60, and 90°C) on the gelatinization properties, glass transition, enzymatic hydrolysis, and crystalline structure of high-amylose corn starch-oleic acid (HACS-OA) complexes created by a dimethyl sulfoxide (DMSO)-based complexation method and of normal corn starch-oleic acid (NCS-OA) complexes created by an alkaline-based complexation method were investigated by using differential scanning calorimetry, thermogravimetric analysis, and X-ray diffractometry. The results indicated that the highest complex indices were found in the complexes created at 30 and 60°C with the DMSO-based complexation method and alkaline-based complexation method, respectively. The X-ray diffraction patterns of both HACS-OA complexes and NCS-OA complexes created at different complexation temperatures were the V-type pattern. For the complexes created by the two methods, both the melting temperature and the glass transition temperature increased obviously with increasing complexation temperature. Complexation temperature also influenced the enzymatic hydrolysis rate of starch-OA complexes. † Corresponding

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Section: Resultsmentioning

confidence: 99%

Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes

et al. 2017

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“…The lipid that was extracted in chloroform–methanol mixture after extraction of free lipid represents weakly bound lipids associated with amylose (Bienkiewicz & Kołakowska, ). This lipid category of extrudates in the current experiment were significantly influenced by individual effects of amylose ( P < 0.001) and oil level ( P < 0.001) and interactive effects of amylose and oil level ( P < 0.007) and oil type and oil level ( P < 0.001) (Table S5).…”

Section: Resultsmentioning

confidence: 99%

Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks

Thachil

Chouksey

Venkateshwarlu

2013

Int J of Food Sci Tech

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SummaryThe effect of amylose-lipid complex formation during extrusion was studied with respect to expansion characteristics and oxidative stability of the extrudates. Full factorial design was adopted to investigate the effects of variables, amylose (two levels, 25% and 45%), types of lipid (coconut oil, fish oil and Max-EPA) and levels of lipid (1.5% and 3%), on amylose-lipid complex formation, expansion ratio, crispness, hardness and oxidative stability. Increased amylose content in feed mixture produced crispy extrudates with significantly higher (P < 0.05) amylose-lipid complex formation, greater radial expansion, lower hardness and higher oxidative stability. Amylose-lipid complex formation and its complimentary effect, that is, oxidative stability were significantly higher in extrudates incorporated with coconut oil compared to those with fish oil or MaxEPA. However, better physical properties viz. radial expansion, crispness and lesser hardness were displayed by extrudates added with MaxEPA followed by those with fish oil. Between these two, fish oil-incorporated extrudates exhibited significantly higher oxidative stability compared to MaxEPA incorporated products. Thus, the study demonstrates the usefulness of amylose rich corn flour to make oxidatively stable fish oil-incorporated extrudates with better expansion characteristics.

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“…This may be related to the lower structural stability of the microcapsules afforded by the less crystalline starch with lower MW, which allowed higher access of oxygen to the oils and resulting in faster oxidation. High amylose starches containing starch in its helical structural conformation can also behave as natural encapsulants for oils as the oil becomes entrained and well protected within the helices (Bienkiewicz and Kolakowska 2004). As the starch structure is degraded by heat and shear the capacity to protect the starch may be diminished.…”

Section: Resultsmentioning

confidence: 99%

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

Chung¹,

Sanguansri²,

Augustin³

2010

Journal of Food Science

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The properties of resistant starch (RS) modified by heating starch suspensions (Heat RS) or heating followed by microfluidization (Heat-MF RS) and their functionality as co-encapsulants in sodium caseinate (NaCas) based fish oil microcapsules (50%oil:25%NaCas:25%starch) were examined. RS modification reduced molecular weight and crystallinity of the starch, with the effects being more evident for Heat-MF RS. The properties of fish oil microcapsules were influenced by the starch type used (RS, Heat RS, or Heat-MF RS) in combination with NaCas. With both physical blends and heated mixtures of NaCas and starch as encapsulants, highest encapsulation efficiency but lowest oxidative stability was obtained for the microcapsules containing Heat-MF RS. Oxidative stability was independent of heat treatment applied to the mixtures of NaCas and starch and also not related to encapsulation efficiency of the freeze-dried microcapsules. The properties of the starch used in combination with NaCas were the major determinant of the oxidative stability, with lower molecular weight and decreased crystallinity providing less protection against oxidation.

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Effects of thermal treatment on fish lipids‐amylose interaction

Cited by 11 publications

References 19 publications

Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes

Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes

Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

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