Slow digestion property of microencapsulated normal corn starch |
| |
Authors: | Hui Xu Genyi Zhang |
| |
Institution: | State Key Laboratory of Food Science and Technology, School of Food Science, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, People''s Republic of China |
| |
Abstract: | Starch is the main glycemic dietary carbohydrate, and its nutritional quality is associated with the amount of slowly digestible starch (SDS) that is beneficial to glycemic control. In the current study, a microencapsulation of normal corn starch by zein protein and its slow digestion property were investigated. A significant increase of SDS and RS was shown for starch capsules (weight ratio of zein to starch: 1:6) containing plasticizers of glycerol and oleic acid after high temperature (≥70 °C) treatment. Further studies showed a substantially decreased viscosity and the formation of an amylose–lipid complex after starch gelatinization. Thus, the hydrophobic physical barrier of the zein matrix and the amylose–lipid complex might together limit the water accessibility and starch swelling leading to a dense packing of starch materials with a high amount of SDS. The acceptable sensory property makes it an ideal ingredient for specialty food preparation and glycemic control. |
| |
Keywords: | Slowly digestible starch Microencapsulation Glycemic control Zein |
本文献已被 ScienceDirect 等数据库收录! |
|