Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates
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چکیده
منابع مشابه
Effects of high-amylose maize starch and butyrylated high-amylose maize starch on azoxymethane-induced intestinal cancer in rats
Colorectal cancer (CRC) is a major cause of death worldwide. Studies suggest that dietary fibre offers protection perhaps by increasing colonic fermentative production of butyrate. This study examined the importance of butyrate by investigating the effects of resistant starch (RS) and butyrylated-RS on azoxymethane (AOM)-induced CRC in rats. Four groups (n = 30 per group) of Sprague-Dawley rats...
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It was examined whether the physiological effects of high-amylose maize starch (HAMS) are influenced by hydroxypropylation. Rats were fed one of the following three diets: an AIN-93-based diet with waxy maize starch (WMS) as a starch source, or this diet with 150 g of WMS replaced by either HAMS or hydroxypropylated HAMS (HP-HAMS). The activities of amylase in bile-pancreatic juice and sucrose,...
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Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were character...
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Amylose and polytetrahydrofuran (PTHF) are mixed in an aqueous solution to form inclusion complexes. DSC shows that immediate mixing results in complexes having lower melting temperatures compared with complexes prepared with longer mixing times. The washed complexes melt at higher temperatures compared with the corresponding unwashed complexes. XRD indicates that amylose-PTHF complexes diffrac...
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The occurrence of amylose-lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco-analyzer. X-ray diffraction analysis of pastes before and residues after h...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2020
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2020.106009