Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5511671 | International Journal of Biological Macromolecules | 2017 | 24 Pages |
Abstract
This study aimed to understand effects of adding corn oil (CO) and soy protein (SP) to corn starch on the physicochemical properties and digestive rates of annealed starch complex and mechanisms of interactions between corn starch (CS), CO and SP. Binary and ternary blends were prepared using CS mixed with CO (10%, dsb) and/or SP (10%, dsb) and incubated in a water bath at 50 °C for 14 h. Results showed that more agglomerates of the granules were in the ternary blends. With the addition of CO and/or SP, the CS displayed a decreased pasting temperature, an increased peak viscosity and a decreased enthalpy change of amylose-lipid complex dissociation. The CO can reinforce but SP hinder the annealing phenomenon. Results also showed that CO decreased retrogradation of CS, whereas SP increased it. The digestibility studies showed that the addition of CO and SP decreased the content of rapidly digestible starch and increased the sum of slowly digestible starch and resistant starch contents. SP displayed more impact on the digestibility of the ternary blends than CO. The physical barrier of CO, and amylose-lipid complex and protein-starch matrix can provide resistance to starch digestion.
Keywords
SDSTCBSEGIΔHRDSLSDDSCEnthalpyleast significant differenceGOPODBreakdownOnset temperaturePeak temperatureCorn oilExpected glycemic indexSetbackconclusion temperatureslowly digestible starchrapidly digestible starchResistant starchMaize starchpeak viscositycold paste viscositySoy proteinpasting temperatureDifferential scanning calorimetry
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Biochemistry
Authors
Xu Chen, Xiao-Wei He, Bin Zhang, Xiong Fu, Jay-lin Jane, Qiang Huang,