Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes
Food Chemistry, vol.351, 2021 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 351
- Publication Date: 2021
- Doi Number: 10.1016/j.foodchem.2021.129303
- Journal Name: Food Chemistry
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
- Keywords: Wheat starch, WS-LA complexes, Moist-heat, Dry-heat, Microstructure, In vitro digestibility
- Ataturk University Affiliated: Yes
Abstract
© 2021 Elsevier LtdHerein, we investigated the impact of moist (steaming and boiling) and dry (baking and microwaving)-heat treatment processes on the structure and physicochemical properties of wheat starch (WS) supplemented with lauric acid (LA). Elemental composition analysis revealed the interplay between WS and LA. Scanning electron microscopy (SEM) and iodine staining revealed that lamellar crystalline structure of WS-LA complexes was improved after moist-heat treatment (relative to samples without any heat treatments); the finding which is at variance to dry-heat treatment process. Additionally, high resistance to thermal decomposition and a lower 1022/995 cm−1 absorbance ratio were observed in moist-heat treated WS-LA compared with dry-heat samples. Moreover, the V-type diffraction peak intensity and resistance to in vitro enzymatic hydrolysis of samples treated with moist-heat were increased to a greater extent than the dry-heat treated counterparts. In sum, this study would facilitate the application of functional starch-lipid complexes in food necessitated heat treatments.