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1.
Food Chem ; 300: 125193, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31326675

RESUMO

Tartary buckwheat grains were subjected to hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature).


Assuntos
Fagopyrum/química , Farinha/análise , Alimentos Fortificados , Indústria de Processamento de Alimentos/métodos , Rutina/análise , Cor , Alimentos Fortificados/análise , Quercetina/química , Reologia , Rutina/química , Sementes/química , Amido/química , Temperatura Ambiente , Viscosidade
2.
Food Chem ; 300: 125196, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31330373

RESUMO

This study focused on the development of a novel model dough for leavened food production, which was obtained by blending gluten protein with damaged cassava starch (DCS) induced by mechanical activation (MA). The characteristics of model dough and the interaction between DCS and gluten were investigated, and the quality of bread made from the model dough was also evaluated. The results showed that both the addition of gluten and the increased damage of DCS could improve the strength of model dough. The damage of cassava starch prevented the formation of gluten network. The enhanced DCS-gluten interaction had an impact on the performance of dough, attributing to the interaction of hydrogen bonds between both of them. Moderate interaction was required to obtain the bread with desired quality, and MA for moderating structural damage to starch was an effective approach in promoting the interaction between starch and gluten protein.


Assuntos
Pão , Indústria de Processamento de Alimentos/métodos , Glutens/química , Manihot/química , Amido/química , Humanos , Paladar
3.
Food Chem ; 300: 125201, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31357016

RESUMO

Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023-0.0095). Physicochemical properties and emulsification capacity of the modified starch were studied. Increasing DS increased the particle size, water solubility, and swelling power, while decreasing the gelatinization enthalpy change and relative crystallinity of the starch. The DDSA groups were suggested to be mostly located in the amorphous region of starch granules. With increasing DS, the viscosity and storage modulus (G') obtained from rheological analysis increased first and then decreased. The DDSA modified quinoa starch efficiently stabilized O/W Pickering emulsions and has some technical advantages compared to octenyl succinic anhydride (OSA)-modified quinoa starch. Increasing DS led to decreased droplet size of the emulsions and a higher capacity in stabilizing emulsions during storage for a period of 10 days. This study suggested the potential application of DDSA modified quinoa starch as an emulsifier in stabilizing Pickering emulsions.


Assuntos
Chenopodium quinoa/química , Amido/química , Anidridos Succínicos/química , Emulsões , Tamanho da Partícula , Reologia , Viscosidade
4.
Food Chem ; 300: 125192, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31362158

RESUMO

Dietary fiber has several benefits for humans, and the development of healthier rice with an improved dietary fiber composition has attracted increasing amounts of attention. Based on the method of AOAC 2002.02, we developed a simplified method to screen polished rice containing high total dietary fiber (TDF). Mutant cw with a high TDF content could be distinguished easily from R7954 (indica) and Nipponbare (japonica) by the digestion-resistant phenotype, which is characterized as an almost intact grain after hydrolysis by pepsin, pancreatic α-amylase and amyloglucosidase. The individuals identified from the F2 population showed digestion resistance all had TDF content higher than 5%, while those without a digestion-resistant phenotype had TDF content lower than 5%. The phenotype of digestion resistance could be a valuable index for identifying rice with higher TDF content, and the identification of this phenotype provides a simplified, economical and high throughput method for high TDF rice breeding.


Assuntos
Fibras na Dieta/análise , Análise de Alimentos/métodos , Ensaios de Triagem em Larga Escala/métodos , Oryza/química , Culinária , Fibras na Dieta/metabolismo , Digestão , Glucana 1,4-alfa-Glucosidase/química , Glucana 1,4-alfa-Glucosidase/metabolismo , Humanos , Hidrólise , Pepsina A/química , Pepsina A/metabolismo , Sementes/química , Amido/análise , Amido/química , alfa-Amilases/química , alfa-Amilases/metabolismo
5.
J Agric Food Chem ; 67(33): 9325-9334, 2019 Aug 21.
Artigo em Inglês | MEDLINE | ID: mdl-31318196

RESUMO

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming. Xanthan led to a reduced headspace replenishment. Interfacially adsorbed OSA starch and xanthan-OSA starch interaction influenced on diacetyl release over emulsions. OSA starch alone interacted with 3-pentanone. This study demonstrates the potential impact of emulsifying and thickening systems on aroma release systems and highlights that specific interactions may compromise product quality.


Assuntos
Emulsificantes/química , Odorantes/análise , Amido/química , Emulsões/química , Glicerol/análogos & derivados , Glicerol/química , Interações Hidrofóbicas e Hidrofílicas , Polissacarídeos Bacterianos/química , Polissorbatos/química , Ácidos Ricinoleicos/química , Anidridos Succínicos/química , Água/química
6.
Plant Foods Hum Nutr ; 74(3): 446-447, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31273640

RESUMO

Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type 2. The objective of this work was to assess the starch fractions, texture, sensory properties and acceptability of wheat flour cookies added with HAMS at different percentages. Adding 15% of HAMS into the formulation increased the amount of RS from 2.3 to 12.8%. In sensory analysis, children and adults showed a good acceptability of cookies since the addition of HAMS did not result in significant changes in flavor or color. Cookies made with HAMS could be considered as functional foods since they had an acceptable texture and low caloric content.


Assuntos
Amilose/química , Compostos Fitoquímicos/análise , Amido/química , Triticum/química , Zea mays/química , Adulto , Criança , Digestão , Farinha/análise , Alimento Funcional , Humanos , Paladar
7.
J Agric Food Chem ; 67(29): 8212-8226, 2019 Jul 24.
Artigo em Inglês | MEDLINE | ID: mdl-31309827

RESUMO

The factors that determine the digestion rate of starches were revealed using different forms of starches and a mixture of α-amylase and amyloglucosidase. Gelatinized starch samples with a degree of gelatinization (DG) from 12.2 to 100% for potato starch and from 7.1 to 100% for lotus seed starch were obtained. With an increasing DG, the short- and long-range molecular orders of both starches were disrupted progressively. The first-order digestion rate constant (k) of both starches increased with an increasing DG, although the positive linear relationships between DG and k differed (R2 = 0.87 for potato starch, and R2 = 0.74 for lotus seed starch). The mean fluorescence intensity showed a positive linear correlation with DG, which was strong for potato starch (R2 = 0.99) and relatively weaker for lotus seed starch (R2 = 0.54). These results indicated that DG is a major determinant for the digestion rate of potato starch and lotus seed starch and that the access/binding of enzymes to starch was the main rate-limiting factor for digestion of starches.


Assuntos
Glucana 1,4-alfa-Glucosidase/química , Lotus/química , Extratos Vegetais/química , Solanum tuberosum/química , Amido/química , alfa-Amilases/química , Biocatálise , Digestão , Hidrólise , Cinética , Sementes/química
8.
J Agric Food Chem ; 67(31): 8617-8625, 2019 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-31293160

RESUMO

Inhibiting starch digestion can effectively control postprandial blood sugar level. In this study, the in vitro digestion differences among the mixtures of five polyphenols (i.e., procyanidins [PAs], catechin [CA], tannic acid [TA], rutin [RU], and quercetin [QU]) and starch were analyzed through an in vitro simulation test of starch digestion. The interaction characteristics of these five polyphenols with α-amylase and α-glucosidase were investigated in terms of the inhibition effect, dynamics, fluorescence quenching, and circular dichroism (CD). The results revealed that the rapidly digestible starch (RDS) contents decreased, while the resistant starch (RS) contents increased. All five polyphenols inhibited the α-amylase activity through the noncompetitive approach but inhibited the α-glucosidase activity through the competitive approach. Five polyphenols combined with α-amylase spontaneously by using the hydrophobic effect. The interaction of PAs and QU with α-glucosidase were recognized as van der Waals forces and H bonding, whereas CA and TA interacted with α-glucosidase through the hydrophobic effect. All five polyphenols can cause conformational changes in enzymes.


Assuntos
Extratos Vegetais/química , Polifenóis/química , Amido/química , Animais , Digestão , Inibidores Enzimáticos/química , Inibidores Enzimáticos/metabolismo , Proteínas Fúngicas/química , Proteínas Fúngicas/metabolismo , Cinética , Modelos Biológicos , Extratos Vegetais/metabolismo , Polifenóis/metabolismo , Amido/metabolismo , Suínos , Leveduras/enzimologia , alfa-Amilases/química , alfa-Amilases/metabolismo , alfa-Glucosidases/química , alfa-Glucosidases/metabolismo
9.
J Agric Food Chem ; 67(30): 8419-8424, 2019 Jul 31.
Artigo em Inglês | MEDLINE | ID: mdl-31267740

RESUMO

Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.


Assuntos
Fibras na Dieta/metabolismo , Triticum/metabolismo , Pão/análise , Fibras na Dieta/análise , Digestão , Farinha/análise , Humanos , Cinética , Amido/química , Amido/metabolismo , Triticum/química
10.
Food Chem ; 298: 124949, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260990

RESUMO

Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the highest levels of TPC, TAC and amylose content. TAC was not detected in white rice, while purple rice had the highest values. Gelatinization parameters were determined using differential scanning calorimetry. Red rice (Sung Yod) showed the highest gelatinization enthalpy. Non-pigmented rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min-1. In contrast pigmented rice varieties showed lower starch digestibility. These results suggest that pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good source of low digestible starch to develop as functional food products.


Assuntos
Antocianinas/análise , Oryza , Amido/química , Amilose/análise , Varredura Diferencial de Calorimetria , Digestão , Farinha/análise , Humanos , Oryza/química , Oryza/metabolismo , Fenóis/análise , Pigmentação , Amido/farmacocinética , Tailândia
11.
Food Chem ; 298: 124982, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31261014

RESUMO

This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates and lipids than isolated starch. Water absorption and water solubilized indexes of starch exhibited high values that could had originated by the extraction method. The broad peaks found for the X-ray patterns of isolated quinoa starch indicate that amylose and amylopectin are composed by nanocrystals, according to the PDF-4+2019 software. The viscosity of isolated starch had a higher value than flour; therefore, the quinoa starch could be used as a thickener in different formulations with the advantage of keeping a significant presence of minerals which are important to the human health.


Assuntos
Chenopodium quinoa/química , Farinha/análise , Análise de Alimentos/métodos , Amido/química , Amilopectina/química , Amilose/análise , Microscopia Eletrônica de Varredura , Minerais/análise , Sementes/química , Sementes/ultraestrutura , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/análise , Amido/ultraestrutura , Temperatura Ambiente , Viscosidade , Água/química , Difração de Raios X
12.
Food Chem ; 298: 125081, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260952

RESUMO

The impact of kansui on the dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles was investigated. For noodle dough, both the relative crystallinity and degree of order obtained from X-ray diffraction and Fourier transform infrared spectroscopy increased with the low level of kansui addition (0.5-1.5%), followed by a decreased trend at higher levels of alkali concentration (2.0-3.0%). Such variation was in accordance with the trend observed for G' and G″. Based on the confocal laser scanning microscopic observation for cooked noodle samples, the low concentration of kansui addition (0.5-1.5%) protected the well-embedded starch granules being disassociate from the gluten network, whereas with the increased alkali addition (2.0-3.0%), the protein network was impaired with a greater amount of ruptured starch granules being disassociated from the gluten network. The observation corresponded well with the electrophoretic profile, and the results of cooking properties, -SH content, and textural properties of cooked noodles.


Assuntos
Cicer/química , Farinha , Triticum/química , Carbonatos/química , Culinária , Qualidade dos Alimentos , Glutens/química , Microscopia Confocal , Potássio/química , Reologia , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/química , Difração de Raios X
13.
Food Chem ; 298: 125090, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31272055

RESUMO

In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (rrms), apparent density (ρapp) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, rrms and ρapp. In addition, the results suggest that some of the changes in molecular properties may be related to the presence of resistant starch.


Assuntos
Pão/análise , Fracionamento por Campo e Fluxo/métodos , Refratometria/métodos , Amido/química , Triticum/química , Amilose/análise , Bolívia , Análise de Alimentos/métodos , Peso Molecular , Espalhamento de Radiação
14.
Food Chem ; 299: 125115, 2019 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-31288161

RESUMO

The nutritional and antinutritional components of minor millets were correlated with mixolab dough mixing behavior and in vitro protein and starch digestibility. Total arabinoxylan (r = -0.53, p < 0.05) and dietary fiber (r = -0.66, p < 0.05) content significantly (p < 0.05) increased protein weakening. Peak viscosity negatively correlated with phenolic (r = -0.55, p < 0.05) content. The dietary fiber and phenolics suppressed retrogradation. Protein digestibility negatively correlated with tannin (r = -0.70, p < 0.05), phytic acid (r = -0.69, p < 0.05), phenolics (r = -0.79, p < 0.05), flavonoids (r = -0.72, p < 0.05) and total dietary fiber content (r = -0.84, p < 0.05). A positive correlation of resistant starch (RS) with total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89, p < 0.05), flavonoids (r = 0.83, p < 0.05), phytic acid (r = 0.43, p < 0.05) and tannin content (r = 0.79, p < 0.05) was observed. Millets predicted lower glycemic index than wheat and it was found to be negatively associated with the RS (r = -0.96, p < 0.05) and total dietary fiber content (r = -0.89, p < 0.05) and positively correlated (r = 0.98, p < 0.05) with rapidly digestible starch. The millets may be diversified for personalized nutrition and development of functional food.


Assuntos
Pão , Milhetes , Proteínas de Vegetais Comestíveis/farmacocinética , Amido/farmacocinética , Fibras na Dieta/análise , Digestão , Índice Glicêmico , Milhetes/química , Panicum/química , Fenóis/análise , Fenóis/química , Reologia , Setaria (Planta)/química , Amido/química , Triticum/química , Viscosidade , Xilanos/análise
15.
Food Chem ; 298: 125085, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260951

RESUMO

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition, cooking quality, texture analysis, and microstructure of spaghetti formulations were analyzed. The microstructure results showed that the presence of fiber in the food matrix helped the reduction of the starch granule swelling in the cooking process. Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with increased resistant starch fractions. Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti having highest content of fiber and lower starch digestion rates.


Assuntos
Farinha , Plantago/química , Culinária , Dieta Livre de Glúten , Fibras na Dieta/análise , Digestão , Farinha/análise , Análise de Alimentos , Amido/química
16.
Food Chem ; 298: 125015, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260956

RESUMO

The effect of microwave irradiation-retrogradation (MIR) treatment on the physicochemical properties and in vitro digestibility of corn starch (A-type crystallinity), potato starch (B-type) and chestnut starch (C-type) were evaluated. After MIR treatment, the amount of resistant starch (RS) increased and rapid digestible starch (RDS) decreased along with the retrogradation time in all three starches. The degree of retrogradation (DR) of starch was significantly positive correlated with amylose and RS content. All three starches subjected to MIR treatment exhibited a B-type crystalline structure. With the increase in retrogradation time, starch granules became more orderly. The DR was significantly positively correlated with relative crystallinity of X-ray pattern, To, ΔH of thermal properties, and the Fourier transform infrared ratio of 1047/1022 cm-1 of starch. The results indicated that MIR treatment is a good industrial method for preparing low digestive starch and retrogradation time is an important parameter for the process.


Assuntos
Amilose/efeitos da radiação , Amido/efeitos da radiação , Amilose/química , Fenômenos Químicos/efeitos da radiação , Cristalização , Micro-Ondas , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/química , Difração de Raios X
17.
Food Chem ; 297: 125000, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253276

RESUMO

Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influence the dough behaviors and provide helpful information for demonstrating the effects of starch on dough properties in the protein-starch matrix.


Assuntos
Amido/química , Triticum/metabolismo , Amilose/análise , Farinha/análise , Glutens/química , Reologia , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/ultraestrutura , Temperatura de Transição
18.
Food Chem ; 297: 125001, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253307

RESUMO

Retrogradation is inevitable during the storage of starchy products. Retrogradation behavior of starches (e.g., amylopectin and amylose) has been widely investigated. We firstly studied the retrogradation behavior of short linear glucan debranched from amylopectin with different degrees of polymerization (DP). With increasing DP, the retrogradation enthalpy change (ΔH) of debranched starch (DBS) increased. At a DBS to water ratio of 1:2 and a storage time of 0 min, the retrogradation ΔH of DBS samples (DP 11.96, 12.62, and 13.36) reached up to 6.03 ±â€¯0.41, 8.03 ±â€¯0.53, and 12.80 ±â€¯1.57 J/g, respectively. The greater the short-chain length, the more rapid the retrogradation of DBS. The peak temperature of retrograded DBS (101.95-111.53 °C) with a DBS to water ratio of 1:2 stored at 50 °C was greater than that stored at 4 °C. The retrogradation of DBS was rapid, taking only 0-120 min, corresponding to ultra-short-term retrogradation.


Assuntos
Amido/química , Amilopectina/análise , Amilose/química , Varredura Diferencial de Calorimetria , Concentração de Íons de Hidrogênio , Polimerização , Cloreto de Sódio/química , Temperatura Ambiente , Termodinâmica , Água/química
19.
Food Chem ; 297: 124879, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253268

RESUMO

This study determined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize starch. The starch modification was carried out under alkaline conditions. The phenolic extracts increased the peak viscosity of the starch. Reaction time had no significant effect on starch properties. Washing with aqueous ethanol significantly increased the peak, final, and setback viscosities of the phenolic modified maize starches. DSC of phenolic modified starches showed higher enthalpy (ΔH) before and after washing with aqueous ethanol in comparison with starch without phenolic extract. FTIR spectra suggested the possible formation of hydrogen and ether (covalent) bonds between starch and phenolic compounds. It can be concluded that the pasting, flow and thermal properties of maize starch can be modified with phenolic extract under alkaline conditions to produce "clean label" starch-phenolic complex.


Assuntos
Fenóis/química , Extratos Vegetais/química , Sorghum/química , Amido/química , Vitis/química , Zea mays/metabolismo , Liofilização , Concentração de Íons de Hidrogênio , Sorghum/metabolismo , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/análise , Temperatura Ambiente , Termodinâmica , Viscosidade , Vitis/metabolismo
20.
Food Chem ; 297: 124953, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253297

RESUMO

The present study investigated the effects of proteins, lipids and ß-glucan in naked oat flour (NOF) on the in vitro digestibility of starch. The content of rapidly digested starch (RDS) increased, and the content of resistant starch (RS) decreased in NOF after removing the non-starch constituents. The estimated glycemic index (eGI) of starch in NOF increased after the removal of the non-starch constituents, with a decreasing order of naked oat starch (NOS) > de-ß-glucan flour > de-proteins flour > de-lipids flour > NOF. NOS was found to have an A-type crystalline pattern, but the removal of proteins or ß-glucan rendered NOS a V-type crystalline pattern. The relative crystallinity decreased after removing non-starch constituents. The in vitro digestibility was positively correlated with the short-range molecular order and negatively correlated with the relative crystallinity. These results clearly illustrate the effects of non-starch constituents on the low digestibility of naked oat.


Assuntos
Avena/química , Amido/química , Amido/farmacocinética , Digestão , Farinha , Índice Glicêmico , Lipídeos/química , Lipídeos/farmacocinética , Proteínas de Vegetais Comestíveis/química , Proteínas de Vegetais Comestíveis/farmacocinética , Solubilidade , beta-Glucanas/química , beta-Glucanas/farmacocinética
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