Pregelatinized starches enriched in slowly digestible and resistant fractions
DC Field | Value | Language |
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dc.contributor.author | Agama-Acevedo, Edith | - |
dc.contributor.author | Bello-Perez, Luis A. | - |
dc.contributor.author | Lim, Jongbin | - |
dc.contributor.author | Lee, Byung-Hoo | - |
dc.contributor.author | Hamaker, Bruce R. | - |
dc.date.available | 2020-02-27T08:42:05Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2018-11 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3095 | - |
dc.description.abstract | Consumption of slowly digestible and resistant starches (SDS and RS) is known to modulate postprandial glucose levels and attain extended glucose release. In this study, pregelatinized high-amylose maize starches (50 and 70 g amylose 100 g(-1) starch) were subjected to hydrothermal treatments [40 g water 100 g(-1), heat-moisture treated (HMT) at 100 degrees C and low temperature-moisture treated (LMT) at 4 degrees C) to increase total amount of SDS and RS. Hydrothermal treatment of pregelatinized high-amylose starches produced higher amounts of SDS (27.0 and 26.4% for HMT and LMT amylomaize V, and 21.5 and 21.6% for HMT and LMT amylomaize VII) and RS (36.2 and 31.5 g/100 g, and 47.5 and 37.5 g/100 g, respectively), than pregelatinized normal or waxy starches (SDS- 2.3 and 3.2 g/100 g, and 13.7 and 15.8 g/100 g, respectively; and RS 10.2 and 7.8 g/100 g, and 12.4 and 11.0 g/100 g, respectively). Granule morphology was retained in pregelatinized high-amylose starches, apparently due to their restricted swelling. Starch debranching profiles showed a minor increase in DP 25-36 in SDS and RS, suggesting that higher intermediate fractions of the high-amylose starches may create an overall material effect resulting in slower digestion of hydrothermal treated starches. High SDS and RS in pregelatinized starches could be applied in cold-formed food products. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.subject | HEAT-MOISTURE TREATMENT | - |
dc.subject | GLYCEMIC INDEX | - |
dc.subject | HYDROTHERMAL MODIFICATIONS | - |
dc.subject | STRUCTURAL CHARACTERISTICS | - |
dc.subject | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject | POTATO STARCH | - |
dc.subject | AMYLOSE | - |
dc.subject | IMPACT | - |
dc.subject | PROPERTY | - |
dc.subject | GLUCOSE | - |
dc.title | Pregelatinized starches enriched in slowly digestible and resistant fractions | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000445715600026 | - |
dc.identifier.doi | 10.1016/j.lwt.2018.06.007 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp.187 - 192 | - |
dc.identifier.scopusid | 2-s2.0-85049353710 | - |
dc.citation.endPage | 192 | - |
dc.citation.startPage | 187 | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 97 | - |
dc.contributor.affiliatedAuthor | Lee, Byung-Hoo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | High-amylose starches | - |
dc.subject.keywordAuthor | Hydrothermal treatment | - |
dc.subject.keywordAuthor | Slowly digestible starch | - |
dc.subject.keywordAuthor | Resistant starch | - |
dc.subject.keywordAuthor | Cold-swelling | - |
dc.subject.keywordPlus | HEAT-MOISTURE TREATMENT | - |
dc.subject.keywordPlus | GLYCEMIC INDEX | - |
dc.subject.keywordPlus | HYDROTHERMAL MODIFICATIONS | - |
dc.subject.keywordPlus | STRUCTURAL CHARACTERISTICS | - |
dc.subject.keywordPlus | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject.keywordPlus | POTATO STARCH | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordPlus | IMPACT | - |
dc.subject.keywordPlus | PROPERTY | - |
dc.subject.keywordPlus | GLUCOSE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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