Effect of controlled gelatinization in excess water on digestibility of waxy maize starch

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 41-48

  Miao, Ming ^a   Zhang, Tao ^a   Mu, Wanmeng ^a   Jiang, Bo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Controlled gelatinization; Slowly digestible starch; Structure; Waxy maize starch

Indexed keywords

CARBOHYDRATE; STARCH; WATER;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; FOOD ANALYSIS; FOURIER TRANSFORMATION; GELATINIZATION; IN VITRO STUDY; INFRARED SPECTROSCOPY; MAIZE; MICROSCOPY; STRUCTURE ANALYSIS; TEMPERATURE; X RAY DIFFRACTION;

ZEA MAYS;

EID: 70349798591     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.035     Document Type: Article

References (30)

1. Atkin N.J., Abeysekera R.M., Cheng S.L., and Robards A.W. An experimentally-based predictive model for the separation of amylopectin subunits during starch gelatinization. Carbohydrate Polymers 36 (1998) 173-192
2. Benmoussa M., Moldenhauer K.A.K., and Hamaker B.R. Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry 55 (2007) 1475-1479
3. Björck I., and Asp N.-G. Controlling the nutritional properties of starch in foods - A challenge to the food industry. Trends in Food Science & Technology 5 (1994) 213-218
4. Björck I., Liljeberg H., and Östman E. Low glycaemic-index food. British Journal of Nutrition 83 (2000) 149S-155S
5. Bornet F.R.J., Fontvieille A.-M., Rizkalla S., Colonna P., Blayo A., Mercier C., and Slamma G. Insulin and glycemic responses in healthy humans to native starches processed in different ways: Correlation with in vitro α-amylase hydrolysis. American Journal of Clinical Nutrition 50 (1989) 315-332
6. Cameron R.E., and Donald A.M. A small-angle X-ray scattering study of starch gelatinization in excess and limiting water. Journal of Polymer Science. Part B: Polymer Physics 31 (1993) 1197-1203
7. Chavan U.D., Shahidi F., Hoover R., and Perera C. Characterization of beach pea (Lathyrus maritimus L.) starch. Food Chemistry 65 6 (1999) 1-70
8. Chung H.-J., Lim H.S., and Lim S.-T. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science 43 (2006) 353-359
9. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohydrate Research 227 (1992) 103-112
10. Englyst H.N., Kingman S.M., and Cummings J.H. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46 (1992) 30-50
11. FAO/WHO. (1998). Carbohydrates in human nutrition. (FAO Food and Nutrition Paper-66). Report of a joint FAO/WHO expert consultation. Rome, Apr. 14-18.
12. He J., Liu J., and Zhang G. Slowly digestible waxy maize starch prepared by octenyl succinic anhydride esterification and heat-moisture treatment: Glycaemic response and mechanism. Biomacromolecules 9 (2008) 175-184
13. Holm J., Lundquist I., Björck I., Eliasson A.-C., and Asp N.-G. Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. American Journal of Clinical Nutrition 47 (1988) 1010-1016
14. Jayakody L., and Hoover R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins - A review. Carbohydrate Polymers 74 (2008) 691-703
15. Li Y., Shoemaker C., Ma J., Moon K.J., and Zhong F. Structure-viscosity relationships for starches from different rice varieties during heating. Food Chemistry 106 (2008) 1105-1112
16. Liu J.-M., and Zhao S.-L. Scanning electron microscope study on gelathization of starch granules in excess water. Starch/Stärke 42 (1990) 96-98
17. Ludwig D.S. The glycemic index: Physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Journal of the American Medical Association 287 (2002) 2414-2423
18. Miao, M., Jiang, B., & Zhang, T. (2008). Effect of pullulanase debranching and recrystallization on structure and digestibility of waxy maize starch. Carbohydrate Polymers, in press (doi:10.1016/j.carbpol.2008.10.007)
19. Miao M., Zhang T., and Jiang B. Characterizations of kabuli and desi chickpea starches cultivated in China. Food Chemistry 113 (2009) 1025-1032
20. Noda T., Takigawa S., Matsuura-Endo C., Suzuki T., Hashimoto N., Kottearachchi N.S., Yamauchi H., and Zaidul I.S.M. Factors affecting the digestibility of raw and gelatinized potato starches. Food Chemistry 110 (2008) 465-470
21. Ratnayake W.S., and Jackson D.S. A new insight into the gelatinization process of native starch. Carbohydrate Polymers 67 (2006) 511-529
22. Sasaki T., and Matsuki J. Effect of wheat structure on swelling power. Cereal Chemistry 74 (1998) 525-529
23. Sevenou O., Hill S.E., Farhat I.A., and Mitchell J.R. Organisation of the external region of the starch granule as determined by infrared spectroscopy. International Journal of Biological Macromolecules 31 (2002) 79-85
24. Slaughter S.L., Ellis P.R., and Butterworth P.J. An investigation of the action of porcine pancreatic α-amylase on native and gelatinised starches. Biochimica et Biophysica Acta 1525 (2001) 29-36
25. Tester R.F., and Morrison W.R. Swelling and gelatinization of cereal starches II. Waxy rice starches. Cereal Chemistry 67 (1990) 558-563
26. van Soest J.J.G., Tournois H., de Wit D., and Vliegenthart J.F.G. Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy. Carbohydrate Research 279 (1995) 201-214
27. Vermeylen R., Derycke V., Delcour J.A., Goderis B., Reynaers H., and Koch M.H.J. Gelatinization of starch in excess water: Beyond the melting of lamellar crystallites. A combined wide- and small-angle X-ray scattering study. Biomacromolecules 7 (2006) 2624-2630
28. Waigh T.A., Gidley M.J., Komanshek B.U., and Donald A.M. The phase of transformation in starch during gelatinization: A liquid crystalline approach. Carbohydrate Polymers 328 (2000) 165-176
29. Wong R.B.K., and Lelievre J. Comparison of crystallinity of wheat starches with different swelling capacities. Starch/Stärke 34 (1982) 159-161
30. Zhang G., Ao Z., and Hamaker B.R. Slow digestion property of native cereal starches. Biomacromolecules 7 (2006) 3252-3258