Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten
Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic pr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Desai, Ajay S. [verfasserIn] Brennan, Margaret A. [verfasserIn] Zeng, Xin-An [verfasserIn] Brennan, Charles S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 15(2021), 4 vom: 22. März, Seite 3005-3014 |
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| Übergeordnetes Werk: |
volume:15 ; year:2021 ; number:4 ; day:22 ; month:03 ; pages:3005-3014 |
| Links: |
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| DOI / URN: |
10.1007/s11694-021-00882-1 |
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| 520 | |a Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. | ||
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10.1007/s11694-021-00882-1 doi (DE-627)SPR044595913 (SPR)s11694-021-00882-1-e DE-627 ger DE-627 rakwb eng 630 640 ASE Desai, Ajay S. verfasserin aut Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. Wheat starch (dpeaa)DE-He213 Gluten (dpeaa)DE-He213 Cod and salmon oil (dpeaa)DE-He213 Coconut oil (dpeaa)DE-He213 In vitro starch digestibility (dpeaa)DE-He213 Brennan, Margaret A. verfasserin aut Zeng, Xin-An verfasserin aut Brennan, Charles S. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 4 vom: 22. März, Seite 3005-3014 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:4 day:22 month:03 pages:3005-3014 https://dx.doi.org/10.1007/s11694-021-00882-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 4 22 03 3005-3014 |
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10.1007/s11694-021-00882-1 doi (DE-627)SPR044595913 (SPR)s11694-021-00882-1-e DE-627 ger DE-627 rakwb eng 630 640 ASE Desai, Ajay S. verfasserin aut Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. Wheat starch (dpeaa)DE-He213 Gluten (dpeaa)DE-He213 Cod and salmon oil (dpeaa)DE-He213 Coconut oil (dpeaa)DE-He213 In vitro starch digestibility (dpeaa)DE-He213 Brennan, Margaret A. verfasserin aut Zeng, Xin-An verfasserin aut Brennan, Charles S. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 4 vom: 22. März, Seite 3005-3014 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:4 day:22 month:03 pages:3005-3014 https://dx.doi.org/10.1007/s11694-021-00882-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 4 22 03 3005-3014 |
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10.1007/s11694-021-00882-1 doi (DE-627)SPR044595913 (SPR)s11694-021-00882-1-e DE-627 ger DE-627 rakwb eng 630 640 ASE Desai, Ajay S. verfasserin aut Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. Wheat starch (dpeaa)DE-He213 Gluten (dpeaa)DE-He213 Cod and salmon oil (dpeaa)DE-He213 Coconut oil (dpeaa)DE-He213 In vitro starch digestibility (dpeaa)DE-He213 Brennan, Margaret A. verfasserin aut Zeng, Xin-An verfasserin aut Brennan, Charles S. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 4 vom: 22. März, Seite 3005-3014 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:4 day:22 month:03 pages:3005-3014 https://dx.doi.org/10.1007/s11694-021-00882-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 4 22 03 3005-3014 |
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10.1007/s11694-021-00882-1 doi (DE-627)SPR044595913 (SPR)s11694-021-00882-1-e DE-627 ger DE-627 rakwb eng 630 640 ASE Desai, Ajay S. verfasserin aut Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. Wheat starch (dpeaa)DE-He213 Gluten (dpeaa)DE-He213 Cod and salmon oil (dpeaa)DE-He213 Coconut oil (dpeaa)DE-He213 In vitro starch digestibility (dpeaa)DE-He213 Brennan, Margaret A. verfasserin aut Zeng, Xin-An verfasserin aut Brennan, Charles S. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 4 vom: 22. März, Seite 3005-3014 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:4 day:22 month:03 pages:3005-3014 https://dx.doi.org/10.1007/s11694-021-00882-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 4 22 03 3005-3014 |
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10.1007/s11694-021-00882-1 doi (DE-627)SPR044595913 (SPR)s11694-021-00882-1-e DE-627 ger DE-627 rakwb eng 630 640 ASE Desai, Ajay S. verfasserin aut Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. Wheat starch (dpeaa)DE-He213 Gluten (dpeaa)DE-He213 Cod and salmon oil (dpeaa)DE-He213 Coconut oil (dpeaa)DE-He213 In vitro starch digestibility (dpeaa)DE-He213 Brennan, Margaret A. verfasserin aut Zeng, Xin-An verfasserin aut Brennan, Charles S. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 15(2021), 4 vom: 22. März, Seite 3005-3014 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:15 year:2021 number:4 day:22 month:03 pages:3005-3014 https://dx.doi.org/10.1007/s11694-021-00882-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 15 2021 4 22 03 3005-3014 |
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physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten |
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Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten |
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Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
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Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
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Abstract In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms involved between WS, CO, SO, CONT and WG observed. Results illustrated that significant decrease in peak viscosity and enthalpy values, and increased pasting temperatures of TCM samples, compared to WS and WG, due to the amylose–lipid complex formation. SEM images showed an embedded structure of starch granules while colour and textural indices of WS were significantly decreased in TCM samples. The findings of fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and 13C nuclear magnetic response (NMR) techniques showed that the structural changes occurred in TCM samples with more ordered structure of complex formation with starch-lipid and protein. Results exhibited a significant decreased in starch digestibility of TCM samples as compared to WS in order of CO > CONT > SO > WG > WS. Fatty acids present in the lipids appeared to form a complexed structure with amylose and inhibit the attack of digestive enzymes for hydrolysis. The findings of this study help to design food products with low digestibility and improved nutritional profiles. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 |
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