Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 541-546

  Sasaki, Tomoko ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Agar; Konjac glucomannan; Rice starch; Starch digestibility; Xanthan gum

Indexed keywords

AGAR; COMPRESSION TESTS; IN-VITRO; KONJAC GLUCOMANNAN; NON-STARCH POLYSACCHARIDES; RHEOLOGICAL PROPERTY; RICE STARCH; SHEAR MODULUS; STARCH GELS; STARCH HYDROLYSIS; XANTHAN GUM;

ALGAE; COMPRESSION TESTING; GELS; POLYSACCHARIDES; RHEOLOGY;

STARCH;

AGAR; KONJAC GLUCOMANNAN; MANNAN; POLYSACCHARIDE; STARCH; UNCLASSIFIED DRUG; XANTHAN;

ARTICLE; COMPRESSION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIGESTION; FLOW KINETICS; GEL; HYDROLYSIS; PARTICLE SIZE; RICE; RIGIDITY; VISCOELASTICITY;

EID: 79952311299     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.038     Document Type: Article

References (26)

1. Alloncle, M., & Doublier, J. L. (1991). Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids, 5, 455-467.
2. Alloncle, M., Lefebvre, J., Llamas, G., & Doublier, J. L. (1989). A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry, 66, 90-93.
3. Barrangou, L. M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. I. Rheological and fracture properties. Food Hydrocolloids, 20, 184-195.
4. BeMiller, J. N. (2007). Carbohydrate chemistry for food scientists (2nd ed.). St. Paul: AACC International Inc. (Chapter 12).
5. Benmoussa, M., Moldenhauer, K. A. K., & Hamaker, B. R. (2007). Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry, 55, 1475-1479.
6. Biliaderis, C. G., & Tonogai, J. R. (1991). Influence of lipids on the thermal and mechanical properties of concentrated starch gels. Journal of Agricultural and Food Chemistry, 39, 833-840.
7. Brennan, C. S. (2005). Dietary fibre, glycaemic response, and diabetes. Molecular Nutrition and Food Research, 49, 560-570.
8. Brennan, C. S., Kuri, V., & Tudorica, C. M. (2004). Inulin-enriched pasta: Effects on textural properties and starch degradation. Food Chemistry, 86, 189-193. (Pubitemid 38283571)
9. Brennan, C. S., Suter, M., Luethi, T., Matia-Merino, L., & Qvortrup, J. (2008). The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non-starch polysaccharides in a starch gel system. Starch/Stärke, 60, 23-33. (Pubitemid 351211898)
10. Englyst, K. N., Englyst, H. N., Hudson, G. J., Cole, T. J., & Cummings, J. H. (1999). Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition, 69, 448-454. (Pubitemid 29104565)
11. Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33-S50.
12. Fardet, A., Hoebler, C., Baldwin, P. M., Bouchet, B., Gallant, D. J., & Barry, J.-L. (1998). Involvement of the protein network in the in vitro degradation of starch from Spaghetti and Lasagne: A Microscopic and enzymic study. Journal of Cereal Science, 27, 133-145. (Pubitemid 128387104)
13. Funami, T., Kataoka, Y., Omoto, T., Goto, Y., Asai, I., & Nishinari, K. (2005). Effects of non-ionic polysaccharides on the gelatinization and retrogradation behaviour of wheat starch. Food Hydrocolloids, 19, 1-13.
14. Hu, P., Zhao, H., Duan, Z., Linlin, Z., & Wu, D. (2004). Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science, 40, 231-237. (Pubitemid 39527155)
15. Huang, M., Kennedy, J. F., Li, B., Xu, X., & Xie, B. J. (2007). Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydrate Polymers, 69, 411-418. (Pubitemid 46693983)
16. Kulicke, W.-M., Eidam, D., Kath, F., Kix, M., & Kull, A. H. (1996). Hydrocolloids and rheology: Regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Stärke, 48, 105-114. (Pubitemid 126614134)
17. Nishinari, K., William, P. A., & Phillips, G. O. (1992). Review of the physico-chemical characteristics and properties of konjac mannan. Food Hydrocolloids, 6, 199-222.
18. Patindol, J., Wang, Y.-J., Siebenmorgen, T., & Jane, J.-L. (2003). Properties of flours and starches as affected by rough rice drying regime. Cereal Chemistry, 80, 30-34. (Pubitemid 36119791)
19. Reddy, I., & Seib, P. (1999). Paste properties of modified starches from partial waxy wheats. Cereal Chemistry, 76, 341-349. (Pubitemid 29244935)
20. Sasaki, T., Kohyama, K., Suzuki, Y., Okamoto, K., Noel, T. R., & Ring, S. G. (2009). Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel. Food Chemistry, 116, 137-142.
21. Sasaki, T., Yasui, T., & Kohyama, K. (2008). Influence of starch and gluten characteristics on rheological properties of wheat flour gels at small and large deformation. Cereal Chemistry, 85, 329-334. (Pubitemid 351846355)
22. Sasaki, T., Yasui, T., Matsuki, J., & Satake, T. (2002). Comparison of physical properties of wheat starch gels with different amylose content. Cereal Chemistry, 79, 861-866. (Pubitemid 35285576)
23. Sopade, P. A., & Gidley, M. J. (2009). A rapid in-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch/Stärke, 61, 245-255.
24. Williamson, G. W., Belshaw, N. J., Self, D. J., Noel, T. R., Ring, S. G., Cairns, P., et al. (1992). Hydrolysis of A- and B-type crystalline polymorphs of starch by α-amylase, β -amylase and glucoamylase 1. Carbohydate Polymers, 18, 179-187.
25. Wongsagonsup, R., Varavinit, S., & BeMiller, J. N. (2008). Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products. Cereal Chemistry, 85, 738-745.
26. Wu, Y., Geng, F., Chang, P. R., Yu, J., & Ma, X. (2009). Effect of agar on the microstructure and performance of potato starch film. Carbohydrate Polymers, 76, 299-304.