Physicochemical properties and in vitro digestibility of resistant starch from mung bean (Phaseolus radiatus) starch

2011 ◽  
Vol 63 (3) ◽  
pp. 171-178 ◽  
Author(s):  
Suling Li ◽  
Qunyu Gao ◽  
Rachelle Ward
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Mung Bean ◽  
In Vitro Digestibility

Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

2013 ◽  
Vol 65 (11-12) ◽  
pp. 947-953 ◽  
Author(s):  
Miaomiao Shi ◽  
Feng Gu ◽  
Junchao Wu ◽  
Shujuan Yu ◽  
Qunyu Gao
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
In Vitro Digestibility ◽  
Pea Starch

Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch

2021 ◽  
Vol 339 ◽  
pp. 128001
Author(s):  
Siyu Lin ◽  
Xiane Liu ◽  
Yao Cao ◽  
Suchen Liu ◽  
Danwen Deng ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Mung Bean ◽  
In Vitro Digestibility

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma

2021 ◽  
Author(s):  
Huishan Shen ◽  
Xiangzhen Ge ◽  
Bo Zhang ◽  
Chunyan Su ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Thermal Plasma ◽  
Scale Structure ◽  
In Vitro Digestibility ◽  
Multi Scale ◽  
Naked Barley ◽  
Starch Modification ◽  
Plasma Pretreatment ◽  
Non Thermal Plasma

Non-thermal plasma is an emerging and effective starch modification technology. In this paper, plasma pretreatment was used to modify the citrate naked barley starch for enhancing the accessibility of citric...

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