In vitro digestibility of different types of resistant starches under high-temperature cooking conditions
Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digesti...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Liu, Siyuan [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Constructing heterogeneous conductive network with core-shell AgFe - Jiang, Tao ELSEVIER, 2022, Amsterdam |
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| Übergeordnetes Werk: |
volume:107 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodhyd.2020.105927 |
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ELV050587374 |
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| 520 | |a Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. | ||
| 520 | |a Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. | ||
| 650 | 7 | |a In vitro starch digestibility |2 Elsevier | |
| 650 | 7 | |a Thermal property |2 Elsevier | |
| 650 | 7 | |a Pasting property |2 Elsevier | |
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| 650 | 7 | |a Resistant starch |2 Elsevier | |
| 650 | 7 | |a High-temperature cooking |2 Elsevier | |
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| 700 | 1 | |a Ai, Yongfeng |4 oth | |
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10.1016/j.foodhyd.2020.105927 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001053.pica (DE-627)ELV050587374 (ELSEVIER)S0268-005X(20)30322-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Liu, Siyuan verfasserin aut In vitro digestibility of different types of resistant starches under high-temperature cooking conditions 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. In vitro starch digestibility Elsevier Thermal property Elsevier Pasting property Elsevier Gelation behavior Elsevier Resistant starch Elsevier High-temperature cooking Elsevier Reimer, Michael oth Ai, Yongfeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:107 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2020.105927 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 107 2020 0 |
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10.1016/j.foodhyd.2020.105927 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001053.pica (DE-627)ELV050587374 (ELSEVIER)S0268-005X(20)30322-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Liu, Siyuan verfasserin aut In vitro digestibility of different types of resistant starches under high-temperature cooking conditions 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. In vitro starch digestibility Elsevier Thermal property Elsevier Pasting property Elsevier Gelation behavior Elsevier Resistant starch Elsevier High-temperature cooking Elsevier Reimer, Michael oth Ai, Yongfeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:107 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2020.105927 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 107 2020 0 |
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10.1016/j.foodhyd.2020.105927 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001053.pica (DE-627)ELV050587374 (ELSEVIER)S0268-005X(20)30322-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Liu, Siyuan verfasserin aut In vitro digestibility of different types of resistant starches under high-temperature cooking conditions 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. In vitro starch digestibility Elsevier Thermal property Elsevier Pasting property Elsevier Gelation behavior Elsevier Resistant starch Elsevier High-temperature cooking Elsevier Reimer, Michael oth Ai, Yongfeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:107 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2020.105927 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 107 2020 0 |
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10.1016/j.foodhyd.2020.105927 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001053.pica (DE-627)ELV050587374 (ELSEVIER)S0268-005X(20)30322-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Liu, Siyuan verfasserin aut In vitro digestibility of different types of resistant starches under high-temperature cooking conditions 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. In vitro starch digestibility Elsevier Thermal property Elsevier Pasting property Elsevier Gelation behavior Elsevier Resistant starch Elsevier High-temperature cooking Elsevier Reimer, Michael oth Ai, Yongfeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:107 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2020.105927 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 107 2020 0 |
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10.1016/j.foodhyd.2020.105927 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001053.pica (DE-627)ELV050587374 (ELSEVIER)S0268-005X(20)30322-2 DE-627 ger DE-627 rakwb eng 670 530 660 VZ 33.68 bkl 35.18 bkl 52.78 bkl Liu, Siyuan verfasserin aut In vitro digestibility of different types of resistant starches under high-temperature cooking conditions 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. In vitro starch digestibility Elsevier Thermal property Elsevier Pasting property Elsevier Gelation behavior Elsevier Resistant starch Elsevier High-temperature cooking Elsevier Reimer, Michael oth Ai, Yongfeng oth Enthalten in Elsevier Jiang, Tao ELSEVIER Constructing heterogeneous conductive network with core-shell AgFe 2022 Amsterdam (DE-627)ELV008810036 volume:107 year:2020 pages:0 https://doi.org/10.1016/j.foodhyd.2020.105927 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 33.68 Oberflächen Dünne Schichten Grenzflächen Physik VZ 35.18 Kolloidchemie Grenzflächenchemie VZ 52.78 Oberflächentechnik Wärmebehandlung VZ AR 107 2020 0 |
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in vitro digestibility of different types of resistant starches under high-temperature cooking conditions |
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In vitro digestibility of different types of resistant starches under high-temperature cooking conditions |
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Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. |
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Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. |
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Resistant starch (RS) is commercially available as an important category of functional food ingredients. Starch tends to lose the enzymatic resistance upon heat treatment; however, there is a dearth of knowledge on how thermal treatment, especially high-temperature processing, influences the digestibility of different types of RS. In this study, two high-amylose maize starches (HA50 and HA70; RS2), Novelose 330 (RS3), and two cross-linked phosphorylated wheat starch (Fibersym and FiberRite; RS4) were cooked using Rapid Visco Analyzer 4800 at 95, 120 and 140 °C, and their in vitro digestibility was determined after 0.5 and 2.0-h storage at room temperature. The cooking step substantially reduced the enzymatic resistance of RS2, with the lowest RS contents being determined at 120 °C cooking upon 0.5-h storage. Generally, 2.0-h storage enhanced the enzymatic resistance of RS2 cooked at 120 and 140 °C, resulting from stronger re-association and retrogradation between starch molecules during the storage. In contrast, cooking over 95–140 °C did not considerably alter the RS contents of Novelose 330 and FiberRite, indicating their greater stability against high-temperature processing. Moreover, 2.0-h storage did not appear to further increase the enzymatic resistance of cooked RS3 and RS4. The relationships between the digestibility of cooked RS2-4 and their thermal, pasting and gelling properties were thoroughly discussed to elucidate the mechanisms contributing to the enzymatic resistance of the different types of RS under the examined conditions. The fundamental knowledge acquired from this work will be meaningful for the development and utilization of RS ingredients in food products processed under high-temperature conditions. |
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