دورية أكاديمية
Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches.
| العنوان: | Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches. |
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| المؤلفون: | Iftikhar SA; Amity Institute of Food Technology, Amity University Uttar Pradesh, Sector 125, Noida, UP 201301, India., Dutta H; Amity Institute of Food Technology, Amity University Uttar Pradesh, Sector 125, Noida, UP 201301, India. Electronic address: duttahimjyoti@gmail.com. |
| المصدر: | International journal of biological macromolecules [Int J Biol Macromol] 2019 Jul 01; Vol. 132, pp. 330-339. Date of Electronic Publication: 2019 Mar 29. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| مواضيع طبية MeSH: | Chemical Phenomena* , Digestion*, Oryza/*chemistry , Starch/*chemistry, Amylose/analysis ; Hydrolysis ; Solubility ; Starch/metabolism ; Temperature |
| مستخلص: | In this research, for the first time, dual retrogradation-annealing modification was applied to three rice starches with 22.7%, 9.8% and 0.3% apparent amylose content (AAC). Amylose partially inhibited the effect of gelatinization on amylopectin crystallinity. Polymorphism in retrograded starches was feeble and unstable. Annealing principally caused amylopectin crystal growth by lamellar rearrangement and simultaneous degeneration of weaker lamellae. Reappearance of physical growth rings occurred. Altered crystalline arrangement had direct effect on cooked paste viscosity, gel texture, swelling power, suspension turbidity, and freeze-thaw stability of the samples. A new prominent X-ray diffraction peak (2θ = 29.1) confirmed development of novel polymorphic form other than characteristic A-, B- and V-types. Crystallite melting enthalpy (ΔH) was higher in dual modified starches (9.9 J/g, 12.9 J/g, 19.0 J/g) than native samples (ΔH = 7.4 J/g, 9.1 J/g, 12.1 J/g). Starch-lipid complexes formed the major portion of the crystalline phase within the modified starch matrices. Amylopectin played the major role in crystalline reformation and formed prominent amylopectin-lipid complexes. Simultaneous conversion of slowly digestible starch to resistant starch occurred. Enhanced thermostability, enzyme resistance and functional properties may be suitably targeted for food and non-food applications of the dual modified rice starches. (Copyright © 2019 Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Dual modification; Physicochemical; Polymorphism |
| المشرفين على المادة: | 9005-25-8 (Starch) 9005-82-7 (Amylose) |
| تواريخ الأحداث: | Date Created: 20190403 Date Completed: 20191106 Latest Revision: 20191106 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.ijbiomac.2019.03.206 |
| PMID: | 30936006 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2019.03.206 |