Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch

He, Juncheng; Zeng, Lirong; Gong, Junan; He, Yalun; Xiong, Liu; Zhang, Ling; Xu, Na; Wang, Qiong

doi:10.1002/fsn3.2559

Cited by 13 publications

(2 citation statements)

References 37 publications

(56 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…CS and wheat starch are both cereal starches. So, they were slightly modified according to the research method of He et al [13] CS and ECS (5 mg each) were weighed, and the added amount of NA was 20%, 40%, and 60% (w/w) of the mass of starch, respectively, and the resultant was mixed evenly. The sample was added to an aluminum crucible and analyzed using DSC.…”

Section: Dscmentioning

confidence: 99%

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

Cheng,

Su,

Wei

et al. 2024

Foods

View full text Add to dashboard Cite

To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G′) > viscosity modulus (G″), implying elastic behavior. G′ was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.

show abstract

Section: Dscmentioning

confidence: 99%

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

Cheng,

Su,

Wei

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…[ 9 , 10 , 11 ]. Due to a large number of hydroxyl groups in its structure, dietary tannic acid can interact with starch, polysaccharides, and proteins in the diet, as well as the digestive enzymes, to form insoluble complexes, which reduce the digestibility of food in the diet [ 12 , 13 ]. In addition, tannic acid can affect the glycolipid metabolism signaling pathways in 3T3-L1 cells [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Tannic Acid on Obesity and Gut Microbiota in C57BL/6J Mice Fed with High-Fat Diet

Fang

Zeng

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Dietary tannic acid, as a natural polyphenolic, has many important biological activities. This study aimed to investigate the effect of dietary tannic acid on obesity and gut microbiota in mice with a high-fat diet. Male C57BL/6J mice fed a high-fat diet were treated with dietary tannic acid for eight weeks. Results showed that dietary tannic acid reduced the body weight gain, regulated glycolipid metabolism, improved the insulin resistance, and attenuated the liver oxidative stress in high-fat diet-fed mice. Moreover, both dietary tannic acid intervention groups repaired the gut barrier damage caused by a high-fat diet, especially in the 50 mg/kg/d dietary tannic acid intervention group. Interestingly, the effect of dietary tannic acid on serum endotoxin lipopolysaccharide (LPS) content was correlated with the abundance of the LPS-producing microbiota. In addition, dietary tannic acid altered the abundance of obesity-related gut microbiota (Firmicutes, Bacteroidetes, Bacteroides, Alistipes, and Odoribacter) in the 150 mg/kg/d dietary tannic acid intervention group, while it was not effective in the 50 mg/kg/d dietary tannic acid intervention group. These findings suggested the potential effect of dietary tannic acid for the prevention and control of obesity.

show abstract

Low glycemic index noodle and pasta: Cereal type, ingredient, and processing

Cui,

Wang,

Ying

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch

Cited by 13 publications

References 37 publications

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

Effects of Dietary Tannic Acid on Obesity and Gut Microbiota in C57BL/6J Mice Fed with High-Fat Diet

Low glycemic index noodle and pasta: Cereal type, ingredient, and processing

Contact Info

Product

Resources

About