4.5 Article

Carboxy groups in fatty acids facilitate the formation and thermal stability of starch-fatty acids complexes

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Effects of cooling rate and complexing temperature on the formation of starch-lauric acid- β-lactoglobulin complexes

Bin Niu et al.

Summary: The study found that increasing the cooling rate and complexing temperature both facilitate the formation of complexes between wheat starch, lauric acid, and beta-lactoglobulin. Higher cooling rate results in more complexes with lower thermal transition temperatures, while higher complexing temperature leads to the formation of more complexes with higher thermal transition temperatures.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

Dian W. Ningtyas et al.

Summary: The presence of different types of fats affects the gelation behavior and texture properties of SPI gel, with anhydrous milk fat producing stronger and firmer gels and exhibiting lower friction coefficient. The incorporation of fats influences the firmness and gelling properties of SPI gel.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

New insight into the interactions among starch, lipid and protein in model systems with different starches

Jingjing Cai et al.

Summary: The nature of the starch affects the formation of starch-lipid complexes, and these effects can be modified by beta LG, which promotes the formation of starch-lipid complexes.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread

Miaomiao Shi et al.

Summary: The study investigated the impact of ultrasonic intensity on wheat starch-monoglyceride complex (WSG) and its effects on steamed bread quality. Results showed changes in crystal type and absorption peaks of starch with monoglycerides, the formation of WSG complex, and an increase in resistant starch content. Addition of WSG negatively affected specific volume and springiness of steamed bread but increased spread ratio, hardness, and chewiness, with best results observed at 375 W. Excessive WSG addition was found to be detrimental to steamed bread quality, with flour blends containing 5-10% WSG producing steamed bread comparable to control flour.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Preparation of starch-lipid complex by ultrasonication and its film forming capacity

Xuemin Kang et al.

FOOD HYDROCOLLOIDS (2020)

Review Food Science & Technology

Starch-lipid and starch-lipid-protein complexes: A comprehensive review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin

Bin Niu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

The effect of NaCl on the formation of starch-lipid complexes

Bin Niu et al.

FOOD CHEMISTRY (2019)

Article Biochemistry & Molecular Biology

Effect of different pH conditions on the in vitro digestibility and physicochemical properties of citric acid-treated potato starch

Soo Yoon Lee et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Agriculture, Multidisciplinary

Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid Complexes

Mengge Zheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Agriculture, Multidisciplinary

Toward a Better Understanding of Starch-Monoglyceride-Protein Interactions

Chen Chao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Amylose-lipid complex production and potential health benefits: A mini-review

A. Emmanuel Panyoo et al.

STARCH-STARKE (2017)

Review Food Science & Technology

Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation

Javier Parada et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Chemistry, Applied

Effects of lipids on enzymatic hydrolysis and physical properties of starch

Yongfeng Ai et al.

CARBOHYDRATE POLYMERS (2013)

Review Food Science & Technology

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

J. A. Putseys et al.

JOURNAL OF CEREAL SCIENCE (2010)

Article Biochemistry & Molecular Biology

Effect of pH on complex formation between debranched waxy rice starch and fatty acids

Songwut Yotsawimonwat et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2008)

Article Chemistry, Applied

Analysis of complexes between lipids and wheat starch

Mary Chiming Tang et al.

CARBOHYDRATE POLYMERS (2007)

Article Food Science & Technology

Structural features of starch-flavor complexation in food model systems

B Conde-Petit et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Chemistry, Applied

Amylose-lipid complexation: a new fractionation method

GG Gelders et al.

CARBOHYDRATE POLYMERS (2004)

Article Biochemistry & Molecular Biology

Crystal structure of amylose complexes with small ligands

J Nuessli et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2003)