Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Zhu, Fan; Wang, Sunan; Wang, Ya‐Jane

doi:10.1002/jsfa.6146

Cited by 12 publications

(11 citation statements)

References 22 publications

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“…A 7 day‐storage study showed that HAMS retrograded much slowlier than rice starches differing in amylose content (22 and 32%) (Zhu et al . ). Furthermore, a proportion of the HAMS was not gelatinized during steaming of CSB.…”

Section: Resultsmentioning

confidence: 97%

“…For example, adding HAMS reduced the enzyme susceptibility of rice starches (Zhu et al . ). The knowledge remains to be applied to actual food products.…”

Section: Introductionmentioning

confidence: 97%

“…The resulting products should be evaluated by sensory panels for commercial applications. Previous studies mostly focused on the model and simple systems (e.g., starch system) (Zhu et al 2013). For example, adding HAMS reduced the enzyme susceptibility of rice starches (Zhu et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch

Wang

Khamchanxana

Zhu

et al. 2016

Journal of Texture Studies

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Chinese steamed bread (CSB) is a staple food item produced through steaming fermented dough. High‐amylose maize starch (HAMS) is a natural source of resistant starch and dietary fiber. The feasibility of using HAMS with 80% amylose content to formulate northern style CSB was reported. Adding HAMS (up to 10%) had minimal influences on the color and texture of CSB. Specific volume and spread ratio of CSB were reduced by 10 − 20% and 10 − 13%, respectively. Increasing HAMS concentration from 2 to 10% decreased the staling rate of CSB by 8 − 48%. CSB with and without HAMS had a 3‐day mould‐free shelf‐life. Sensory evaluation showed that the overall acceptability of CSB containing HAMS (up to 6%) were comparable with control. Organoleptic, textural, and shelf life properties of CSB with 2% HAMS substitution were similar to the control. Practical Applications Adding HAMS could improve the shelf life of CSB without negatively affecting the sensory acceptability. The results of this study suggest the possibility of expanding the HAMS application and CSB in functional food market. The findings provide some insights for industrial research and development using resistant starch for healthy steamed cereal products.

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Section: Resultsmentioning

confidence: 97%

“…For example, adding HAMS reduced the enzyme susceptibility of rice starches (Zhu et al . ). The knowledge remains to be applied to actual food products.…”

Section: Introductionmentioning

confidence: 97%

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Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch

Wang

Khamchanxana

Zhu

et al. 2016

Journal of Texture Studies

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“…Four types of RS have been identified which vary by botanical source and processing (Table 1) [17]. RS1 is trapped within whole grains or seeds and is physically inaccessible to digestive enzymes.…”

Section: Dietary Starchmentioning

confidence: 99%

“…RS2 is marketed as Hi-Maize ® , which is one of the richest natural sources of RS. High-amylose maize starch (HAM), contains ≥50% amylose and has been investigated most extensively in humans because it is easily incorporated into foods without altering processing properties (Figure 2) [17].…”

Section: Dietary Starchmentioning

confidence: 99%

Effects of Resistant Starch Intake in Humans

Sweat¹

2016

F Nutr Reprt

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Due to the rise in obesity and obesity-related conditions, there is growing commercial and public interest in foods and food components that promote health and lower risk of chronic metabolic diseases. Resistant starch (RS) is a non-viscous fermentable fiber that has beneficial metabolic effects on glucose tolerance, insulin sensitivity, and colon health in humans. While the mechanism behind the effects of RS are unclear, the benefits are thought to result from fermentation of RS in the large bowel by colonic bacteria resulting in a more favorable gut microbial composition and increased concentration of short-chain fatty acids (SCFAs). Evidence indicates that RS may result in increased colonic bacterial species Ruminococcus bromii (R. bromii), and in phylum level changes in Bacteriodetes and Fermicutes. The increase in SCFAs has been shown to potentially play a role in lowering gut pH to improve health, contribute to appetite control and reduced adipose tissue lipolysis; and reduce postprandial serum oxidative stress. Additionally, evidence indicates RS aids in treatment of diarrheal disease by interacting with both the human to increase SCFA concentration, water retention, and fecal weight and to interact with the disease-causing agent such that the insult to the human lumen cells is reduced. Therefore, RS may be a potent dietary therapy for individuals at risk for conditions including metabolic syndrome, type-2 diabetes, colorectal cancer, and diarrheal diseases. The effects of type, dose, and duration of RS intake and subsequent impact on health are important areas of further research.

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Preparation and Characterization of Porous High‐Amylose Corn Starch

Li,

Qiu,

Wang

et al. 2023

Starch Stärke

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Porous starch has been applied in numerous fields as a novel adsorbent because of its excellent adsorption capacity, safe properties, and abundant sources. In this study, high‐amylose corn starch, as a particular native starch, is used to prepare porous starch. α‐Amylase and glucoamylase are used for enzymolysis. The influence of five single factors on the adsorption capacity and loss ratio of porous high‐amylose corn starch are analyzed. Differences in enzymolysis reactions due to high amylose content are found. Response surface methodology (RSM) is used to optimize the preparation conditions and establish a prediction model for adsorption ratio. The optimum preparation conditions are determined: Activity = 1550 U g−1, pH value = 5.0, proportion of glucoamylase = 44%. At the optimum preparation conditions, the water absorption ratio reaches 123.60%, and the oil absorption ratio reaches 120.82%. The optimized samples are characterized by scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimetry (DSC), and apparent amylose content (AAC) and compared to existing porous corn starch. The results show that the optimized porous starch has better adsorption capacity, higher thermal stability, different crystal type, and complete particle structure than porous corn starch. These superior properties can be applied to many areas.

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Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures

Abstract: A desirable reduction in the digestibility of starchy foods could be achieved by adding high-amylose maize starch. The physical modifications in properties of the starch blends are dependent on the addition level of resistant starch.

Cited by 12 publications

References 22 publications

Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch

Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch

Effects of Resistant Starch Intake in Humans

Preparation and Characterization of Porous High‐Amylose Corn Starch

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