| Autor: |
Photinam, Ratchaneeporn, Moongngarm, Anuchita, Detchewa, Pakkawat, Wang, Ya-Jane |
| Zdroj: |
Journal of Food Science & Technology; Dec2024, Vol. 61 Issue 12, p2287-2298, 12p |
| Abstrakt: |
Different processing conditions can result in the creation of amylose–lipid complexes. This study investigated the effect of ultrasonication (sonication times 0, 15, 30, and 45 min) and microwave (SM) heating on the amylose–lipid complex formation of corn starch added with rice bran oil (RBO) or linoleic acid (LA). Microwave heating treatment promoted the formation of starch-lipid complexes displaying V-type crystalline structure, with B + V and V-types present in corn starch treated with RBO or LA. After 30 min of sonication, the contents of RBO_SM and LA_SM were greater in resistant starch (RS) and slowly digested starch (SDS), but lower in apparent amylose. Enthalpy measured using a differential scanning calorimeter was enhanced by sonication and microwave heating. The RBO_SM and LA_SM treatments resulted in increased SDS and RS contents, respectively. These findings suggested lipid that ultrasonic and microwave techniques had the potential to improve amylose- complexes and simplify the development process for RS starch preparation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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