Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes

Kang X., Gao W., Wang B., Yu B., Guo L., Cui B., ...Daha Fazla

Food Chemistry, cilt.351, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 351
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.129303
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: 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
  • Anahtar Kelimeler: Wheat starch, WS-LA complexes, Moist-heat, Dry-heat, Microstructure, In vitro digestibility, AMYLOSE-INCLUSION COMPLEXES, LOTUS SEED STARCH, RESISTANT STARCH, FATTY-ACIDS, OXIDATIVE STABILITY, LIPID COMPLEXES, CORN STARCH, WAXY WHEAT, MAIZE, RICE
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 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.