Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids

Liu, Jie; Fei, Lingchun; Maladen, Michelle; Hamaker, Bruce R.; Zhang, Genyi

doi:10.1016/j.carbpol.2008.08.015

Cited by 29 publications

(26 citation statements)

References 14 publications

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“…Zhang and Hamaker (2004) also reported that the presence of whey protein (10% w/w, based on starch) in the starch-FFA system lowered the complexation index CI (calculated from the iodine binding capacity of the complex at different concentrations of the complex) and also increased the order of complex, showing that the protein plays a vital role in the complexation phenomenon. Liu et al (2009) further reported that the presence of whey protein in the three-component complex plays a significant role in the complex iodine binding capacity. It was also shown that by increasing the protein concentration during formation of the complex its spectrophotometric absorptivity was lowered, indicating that the protein may control the accessibility of the FFA to the amylose helix.…”

Section: Effect Of Protein Content On Complex Formationmentioning

confidence: 96%

Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

Shah

Zhang

Hamaker

et al. 2011

Journal of Food Engineering

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Section: Effect Of Protein Content On Complex Formationmentioning

confidence: 96%

Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

Shah

Zhang

Hamaker

et al. 2011

Journal of Food Engineering

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“…The changes in starch structure, according to two different extrusion conditions, were evaluated in terms of glucan polymer chain mobility and iodine binding capacity following exposure to iodine vapor at low moisture content and in the presence of other macromolecules (proteins, lipids, non‐starch polysaccharides). While there is some evidence that starch–protein interactions interfere with glucan polymer–iodine complex formation 8, it is our hypothesis that, under these specific conditions and observational tools, only changes to starch are relevant.…”

Section: Introductionmentioning

confidence: 79%

Characterizing starch structure in a gluten‐free pasta by using iodine vapor as a tool

Marti¹,

Pagani²,

Seetharaman³

2011

Starch Stärke

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The suitability of starch–iodine complex to highlight differences in chain mobility and crystallinity of starch in rice pasta was investigated. Two pasta samples were produced starting from the same rice flour (RF) and using a conventional extrusion process without (Process A) and with (Process B) a preliminary extrusion‐cooking step. Based on the absorption/scattering coefficient (K/S) spectra (obtained after equilibration above K2SO4 and exposure to iodine vapor), Pasta A showed a behavior similar to RF. Process B exhibited a greater iodine binding capacity suggesting greater starch chain mobility. Moreover, the extrusion‐cooking conditions seem to favor the loss of starch crystallinity and the formation of larger amorphous regions. The organization of starch polymers observed in Pasta B could account for its higher capacity to water absorption during cooking.

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“…would alter the λ max and OD 635/520 . It can be observed that the OD 635/520 values were decreased after printing, which indicated there was less available space in the helical cavity of retrogradation starch as the reason for the lower iodine binding capacity of the starch of samples (Liu, Fei, Michelle, Brucer, & Zhang, ).…”

Section: Resultsmentioning

confidence: 99%

The characteristics of starch gels molded by 3D printing

Zheng

Tong

et al. 2019

J Food Process Preserv

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As an emerging processing method, 3D printing attracts more attention on food manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning electron microscopy were used to evaluate the quality of products. The results indicated that all starch gels could obtain a complete 3D printing model. The dimension of 3D printed sample created by wheat starch was closest to the CAD designed model. Wheat starch gel displayed the lowest viscosity and better extrudability as well as better storage properties. Besides, the microstructure of 3D printed samples processed by wheat starch presented more regular network structure than potato and corn starch. The study provides a new theory for the application of 3D printing in food production and technical support for actual production. Practical applications 3D printing also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. It potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low‐cost customized fabrication and even tailored nutrition control. Be an emerging food processing method, it is important to develop more compatible materials. Starch is a polymeric carbohydrate composed of a large number of glucose units connected by glyosidic bonds. It is also the most abundant source of carbohydrate in human diet. Using starch as the 3D food printing material can be a good choice with good mechanical behaviors and lower cost.

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Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids

Cited by 29 publications

References 14 publications

Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids

Characterizing starch structure in a gluten‐free pasta by using iodine vapor as a tool

The characteristics of starch gels molded by 3D printing

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