Structural properties and digestibility of pulsed electric field treated waxy rice starch

Feng, Zhiyong; Gao, Qunyu; Han, Zhong; Zeng, Xin‐An; Yu, Shujuan

doi:10.1016/j.foodchem.2015.08.104

Cited by 104 publications

(49 citation statements)

References 33 publications

(33 reference statements)

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“…Clear differences could be shown between the PRS and spray-dried PRS-GCPHs complexes. In the electron micrograph of PRS alone ( Figure 1A), as found previously, [20] polyhedral and irregular shape with sharp angles and edges of PRS can be observed, and the surface of PRS was smooth and slightly concave. When the sample (PRS:GCPHs mass ratio of 100:0, as shown in Figure 1B) was treated by HPH-SP, the obviously differences can be seem in the SEM images ( Figure 1B).…”

Section: Morphologysupporting

confidence: 83%

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Xiao

Niu

et al. 2018

Starch Stärke

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Starch‐containing foods with a high glycemic index and deficiency protein cannot meet the consumers’ proactive demand. Thus, the objective of this work is to test the effect of the presence of grass carp protein hydrolysates (GCPHs) on the digestive and structural properties of pristine rice starch (PRS) during the treatment of high pressure homogenization in combination with spray‐drying (HPH‐SP), and its possible mechanisms. The results show that, when the mass ratio of PRS: GCPHs increases from 100:0 to 100:15 during HPH‐SP treatment, the presence of GCPHs significantly increases the contents of slowly digestible starch (SDS) from 7.8 to 23.0%, and resistant starch (RS) from 10.7 to 25.3% in PRS‐GCPHs complexes after gelatinization, respectively. Structures based on SEM, XRD, ATR‐FTIR, and SAXS show that, compared to HPH‐SP treatment alone, HPH‐SP treatment in the presence of GCPHs can remarkably destroy crystallinity, shorten branch chain content, lower the IR ratio of 1045/1022 cm−1, bragg spacing and lamellar peak intensity of PRS, and strengthen rigidity of PRS‐GCPHs complexes granules, which can play a significant role in increasing the contents of SDS and RS. Moreover, gelatinized PRS‐GCPHs rapidly assembles and aggregates to form more space hindrance and inhibit amylase close to leaching amylose, chained, or even branched amylopectin, which can be also attributed to the increased contents of SDS and RS authenticated by the observations of RVA, AFM, and representative images. These findings suggest that the presence of GCPHs during HPH‐SP treatment can be potently employed for preparing in vitro low digestible starch.

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Section: Morphologysupporting

confidence: 83%

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Xiao

Niu

et al. 2018

Starch Stärke

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“…After being filtered through a nylonmicroporous membrane (0.45 μm mesh), the supernatant was studied by gel permeation chromatography (GPC) with an injection amount of 100 μL [9].…”

Section: Preparation Of Sample Solution Of Starchmentioning

confidence: 99%

Effect of steam explosion pre-treatment on molecular structure of sweet potato starch

Li¹,

Chen²,

Li³

et al. 2017

Trop. J. Pharm Res

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“…One of the most promising technology in food industry is pulsed electric field (PEF). During this process, the food sample is treated with high intensity electric field pulses for a short time (microseconds) in a processing chamber (Zeng et al 2016). Depending on electric conditions, such as electric field strength and number of pulses, PEF treatment can provide different effects and can be used for various applications (Yu et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

et al. 2019

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The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vitamin C and polyphenols concentration, antioxidant activity as well as microbiological analysis were conducted immediately after PEF process and after 24, 48 and 72 h of storage. The results showed that PEF did not affect the content of bioactive compounds. PEF-treated juice did not show changes in the amount of vitamin C and total polyphenols during the storage for 72 h under refrigeration. PEF treatment was effective method for inactivation of a wide range of most common food spoilage microorganisms. PEF process can be used as an effective method of food preservation, allowing prolongation of shelf life and protection of nutritional value. This brings new opportunities for obtaining safe, healthy and nutritious food.

show abstract

Structural properties and digestibility of pulsed electric field treated waxy rice starch

Cited by 104 publications

References 33 publications

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Preparation of an In Vitro Low‐Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Effect of steam explosion pre-treatment on molecular structure of sweet potato starch

Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

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