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Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
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He, Hai, Bian, Huawei, Xie, Fengwei and Cheng, Ling (2021) Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch. Food Hydrocolloids, 111 . 106216. doi:10.1016/j.foodhyd.2020.106216 ISSN 0268-005X.
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WRAP-Different-pectin-k-carrageenan-digestibility-extruded-rice-starch-Xie-2020.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (2295Kb) | Preview |
Official URL: https://doi.org/10.1016/j.foodhyd.2020.106216
Abstract
This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures (i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single helices, and V-type crystals (X
V). PE resulted in higher contents of double helices, A + B-type crystals (X
A+B) and enhanced the short-range order (R
1045/1022
) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity (X
Total) > X
A+B > X
V > single-helix content > α > R
1045/1022
> double-helix content. For MERS/CG, the RC content was affected by X
Total > single-helix content > X
V.
| Item Type: | Journal Article | |||||||||||||||
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| Subjects: | Q Science > QK Botany Q Science > QP Physiology T Technology > TP Chemical technology |
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| Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | |||||||||||||||
| SWORD Depositor: | Library Publications Router | |||||||||||||||
| Library of Congress Subject Headings (LCSH): | Pectin , Polysaccharides , Polysaccharides -- Synthesis, Starch, Rice | |||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | |||||||||||||||
| Publisher: | Elsevier | |||||||||||||||
| ISSN: | 0268-005X | |||||||||||||||
| Official Date: | February 2021 | |||||||||||||||
| Dates: |
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| Volume: | 111 | |||||||||||||||
| Article Number: | 106216 | |||||||||||||||
| DOI: | 10.1016/j.foodhyd.2020.106216 | |||||||||||||||
| Status: | Peer Reviewed | |||||||||||||||
| Publication Status: | Published | |||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | |||||||||||||||
| Date of first compliant deposit: | 4 September 2020 | |||||||||||||||
| Date of first compliant Open Access: | 5 August 2021 | |||||||||||||||
| RIOXX Funder/Project Grant: |
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