Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Liu, Qing; Wang, Yihui; Yang, Yaoyao; Yu, Xuepeng; Xu, Lulian; Jiao, Aiquan; Jin, Zhengyu

doi:10.1016/j.foodhyd.2022.108239

Cited by 45 publications

(10 citation statements)

References 45 publications

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“…For example, when LA was added in starch solution and the mixture was agitated, the formed ALC melted at approximately 90 ºC 5) . On the other hand, when starch-LA-water mixtures were extruded with a heating up to 120 ºC, the formed ALCs melted at 110-130 ºC 20) . When the extruded mixtures were re-scanned after cooling, they showed two melting peaks, one at around 90-110 ºC and the other at around 110-130 ºC 20) .…”

Section: Resultsmentioning

confidence: 99%

“… 5) On the other hand, when starch-LA-water mixtures were extruded with a heating up to 120 °C, the formed ALCs melted at 110 130 °C. 20) When the extruded mixtures were re-scanned after cooling, they showed two melting peaks, one at around 90 110 °C and the other at around 110 130 °C. 20) It is known that the multiple melting peaks of ALC do not affect X-ray diffraction peaks.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder

Yoshitomi

Kawai

2023

J. Appl. Glycosci.

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The purpose of this study was to understand the effect of relative humidity (RH) on amylose-lipid complex (ALC) formation in amylose-lauric acid blend powder held at 50 ºC (temperature slightly higher than the melting point of lauric acid) using differential scanning calorimetry (DSC) and X-ray diffraction. From DSC curves, the melting of crystalized lauric acid and two melting peaks of ALC were observed depending on RH.ALC formation was confirmed by X-ray diffraction pattern. The melting enthalpy (ΔHm) of lauric acid in the sample held at RH 0% was lower than that of lauric acid only though there was no ALC formation. This suggests that crystallization of lauric acid was prevented by amylose. The ∆Hm of lauric acid increased with an increase in RH up to 79.0% because liquid lauric acid would have fused as the result of enhanced repulsive force between liquid lauric acid and hydrated amylose. The ΔHm of ALC increased with an increase in RH between 79.0% and 95.0%. For ALC formation, amylose has to be mobile in the system, but dehydrated amylose is in a glassy (immobilize) state. According to the glass to rubber transition behavior of amorphous polymer, amylose held at 50 ºC is suggested to become rubbery (mobile) state at RH 76.0%. This interpretation will explain the reason why ALC formation began to be observed at the RH range between 72.4% and 3 79.0%.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder

Yoshitomi

Kawai

2023

J. Appl. Glycosci.

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“…The ALC is generally present in both native and processed starch (Hasjim et al ., 2013). The hydrocarbon chain of lipids is complexed with a single, left‐handed helix amylose, which has an internal hydrophobic cavity (Putseys et al ., 2010; Hasjim et al ., 2013; Wu et al ., 2022; Liu et al ., 2023). Interestingly, the cooked rice starch and rice flour of the control group also showed a V‐type crystalline pattern, indicating that the endogenous lipids in rice starch and rice flour can form ALC without the addition of edible oils.…”

Section: Resultsmentioning

confidence: 99%

“…Different types of lipids/fatty acids, e.g., corn oil, soybean oil, extra virgin olive oil, hydrogenated sunflower oil, palm oil, coconut oil, fish oil, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, were previously studied by mixing with different types of starches, e.g., waxy corn starch, normal corn starch, high amylose corn starch, wheat starch, rice starch, tapioca starch, potato starch, brown lentil starch, banana starch, and mung bean starch (Ai et al ., 2013; Chen et al ., 2017b, 2023; Farooq et al ., 2018; Okumus et al ., 2018; Desai et al ., 2020; Di Marco et al ., 2020; Lee et al ., 2021; Photinam & Moongngarm, 2023; Sun et al ., 2023). The rate of starch digestion of cooked starches with added oil is likely to depend on the amount of amylose in the starch (Ai et al ., 2013; Farooq et al ., 2018; Liu et al ., 2023; Sun et al ., 2023). The inclusion of lipids had little effect on the enzymatic hydrolysis rate of waxy corn starch since it does not contain amylose (Ai et al ., 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

Pinyo,

Wongsagonsup,

Panthong

et al. 2023

Int J of Food Sci Tech

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SummaryAmylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favor the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.

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“…This might be because acidolysis mainly acted on the amorphous region of the red adzuki bean starch granules, destroying the glucoside bond of amylose and reducing the amylose content [ 23 , 24 ]. In addition, the amylose content of red adzuki bean starch decreased significantly with increasing time of amylose removal in warm water, likely because the lipid removal from the starch granules before warm water treatment reduced the binding of lipids to amylose, making it easier for amylose to move out [ 25 ]. On the other hand, it might be because water entered the starch granules more efficiently at a certain temperature, which swelled the starch granules and reduced the intermolecular forces [ 26 ], and with the increase in treatment time, it destroyed the internal structure of the red adzuki bean starch granules and promoted the movement of amylose.…”

Section: Discussionmentioning

confidence: 99%

Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid

Liu,

Sun,

Zhao

et al. 2023

Foods

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To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599–1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose–acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch.

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Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Cited by 45 publications

References 45 publications

Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder

Effect of Water Vapor Sorption on Complex Formation in Amylose-lauric Acid Blend Powder

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid

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