Functional Properties and Enzymatic Digestibility of Cationic and Cross-Linked Cationicae, wx, and Normal Maize Starch

1999 ◽  
Vol 47 (7) ◽  
pp. 2523-2528 ◽  
Author(s):  
Huijun Liu ◽  
Harold Corke ◽  
Lawrence Ramsden
Keyword(s):  
Functional Properties ◽  
Maize Starch ◽  
Enzymatic Digestibility ◽  
Normal Maize

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

2018 ◽  
Vol 70 (11-12) ◽  
pp. 1700290 ◽  
Author(s):  
Lidong Wang ◽  
Peng Wang ◽  
Ahmed S. M. Saleh ◽  
Qingyu Yang ◽  
Yunfei Ge ◽  
...  
Keyword(s):  
Fluidized Bed ◽  
Functional Properties ◽  
Maize Starch ◽  
Normal Maize ◽  
Structural And Functional Properties ◽  
Jet Milling

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

Effects of hydrocolloids on normal maize starch and its distarch phosphates

2019 ◽  
Vol 96 ◽  
pp. 231-245 ◽  
Author(s):  
Haining Zhuang ◽  
Tao Feng ◽  
James N. BeMiller
Keyword(s):  
Maize Starch ◽  
Normal Maize

scholarly journals Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 721
Author(s):  
Liang ◽  
Chen ◽  
Yang ◽  
Lai ◽  
Yang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Maillard Reaction ◽  
Gum Arabic ◽  
Coating Material ◽  
Model Systems ◽  
Simultaneous Increase ◽  
Maize Starch ◽  
Coating Materials ◽  
Normal Maize ◽  
High Amylose

Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.

Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch

2016 ◽  
Vol 88 ◽  
pp. 499-504 ◽  
Author(s):  
Sara Hedayati ◽  
Fakhri Shahidi ◽  
Arash Koocheki ◽  
Asgar Farahnaky ◽  
Mahsa Majzoobi
Keyword(s):  
Functional Properties ◽  
Maize Starch
Sign in / Sign up

Export Citation Format

Share Document