The Library
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Tools
Tools
Tools
He, Hai, Chi, Chengdeng, Xie, Fengwei, Li, Xiaoxi, Liang, Yi and Chen, Ling (2020) Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum. Food Hydrocolloids, 102 . 105637. doi:10.1016/j.foodhyd.2019.105637
![[img]](http://wrap.warwick.ac.uk/style/images/fileicons/application_pdf.png) |
PDF
WRAP-improving-in-vitro-digestibility-rice-guar-gum-Xie-2020.pdf - Accepted Version Embargoed item. Restricted access to Repository staff only until 2 January 2021. Contact author directly, specifying your specific needs. - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (2158Kb) |
Official URL: https://doi.org/10.1016/j.foodhyd.2019.105637
Abstract
The effects of thermomechanical treatment and guar gum (GG) addition on the in vitro digestibility of rice starch have been investigated. Rice starch added with GG at concentrations of 0, 0.025, 0.05, 0.075, or 0.10 g/100 g (wet basis) was subject to a micro-extrusion process. The in vitro digestibility, predicted glycemic index (pGI), and multi-scale structures (granule, lamellar, crystalline, and molecular structures) were examined. Micro-extruded rice starch (MERS) with GG presented reduced digestion rate and pGI, a higher degree of structural ordering, and altered crystalline, single-helical and double-helical structures. Using Pearson correlation analysis, the relationships among extrusion, the molecular interaction and multi-scale structure, and the digestibility were established. The content of resistant components (RC) was positively correlated with crystallinity (r = 0.836, p < 0.05), fractal dimension (r = 0.966, p < 0.05), A-type crystallinity (r = 0.954, p < 0.01), V-type crystallinity (r = 0.987, p < 0.05), R 1045 / 1022 (r = 0.987, p < 0.05), single-helix content (r = 0.897, p < 0.05), and double-helix content (r = 0.991, p < 0.01); and was negatively correlated with pGI (r = −0.947, p < 0.05). Overall, this study showed that thermomechanical treatment assisted the complexation of GG with starch, which could be an effective means to improve the resistant properties of rice starch.
| Item Type: | Journal Article | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Subjects: | Q Science > QP Physiology T Technology > TP Chemical technology T Technology > TX Home economics |
||||||||||||||||||
| Divisions: | Faculty of Science > WMG (Formerly the Warwick Manufacturing Group) | ||||||||||||||||||
| SWORD Depositor: | Library Publications Router | ||||||||||||||||||
| Library of Congress Subject Headings (LCSH): | Starch -- Metabolism, Guar gum , Food -- Carbohydrate content, Digestion | ||||||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | ||||||||||||||||||
| Publisher: | Elsevier | ||||||||||||||||||
| ISSN: | 0268-005X | ||||||||||||||||||
| Official Date: | May 2020 | ||||||||||||||||||
| Dates: |
|
||||||||||||||||||
| Date of first compliant deposit: | 15 January 2020 | ||||||||||||||||||
| Volume: | 102 | ||||||||||||||||||
| Article Number: | 105637 | ||||||||||||||||||
| DOI: | 10.1016/j.foodhyd.2019.105637 | ||||||||||||||||||
| Status: | Peer Reviewed | ||||||||||||||||||
| Publication Status: | Published | ||||||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | ||||||||||||||||||
| RIOXX Funder/Project Grant: |
|
Request changes or add full text files to a record
Repository staff actions (login required)
 |
View Item |
