☆ 4.7 Article

Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites

FOODS (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Biological factors controlling starch digestibility in human digestive system

Cheng Li et al.

Summary: This review provides a comprehensive summary of the physiological, biochemical, anatomical and geometrical factors related to the digestion of starch in the human gastrointestinal tract. All digestive compartments, including the mouth, stomach, small intestine, and large intestine, play critical roles in regulating starch digestion. Important biological factors include oral mastication and salivation, gastric emptying and motility, small intestinal enzymes and motility, large intestinal resistant starch-microbiota interactions and gut-brain feedback control, as well as glucose absorption and hormonal feedback control. However, the connections among these factors remain elusive, and further research is needed to better understand in vivo starch digestion behaviors.

FOOD SCIENCE AND HUMAN WELLNESS (2023)

添加到收藏夹

Article Polymer Science

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites

Mohammad Tarahi et al.

Summary: The aim of this study was to investigate the effect of mung bean protein isolate (MBPI) on the physicochemical, pasting, and thermal properties of native corn starch (NCS). The results showed that increasing MBPI concentration led to higher swelling power, water absorbance capacity, and solubility of NCS. Additionally, the addition of MBPI lowered the pasting temperature, final viscosity, and setback, while increasing the peak viscosity and breakdown. The thermal properties of NCS/MBPI gels exhibited higher onset, peak, and conclusion temperatures, but lower gelatinization enthalpy, with increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) analysis indicated a decrease in hydrogen bond content within starch upon addition of MBPI. Furthermore, the freeze-thaw shock test showed reduced syneresis in NCS-MBPI composites.

GELS (2022)

添加到收藏夹

Article Chemistry, Applied

Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds

Linfan Shi et al.

Summary: Linear starch can form inclusion complexes with small molecules, which can be used for encapsulation and controlled release of bioactive compounds, showing potential as a delivery system.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Article Chemistry, Applied

Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies

Zhongwei Zhang et al.

Summary: This study utilized size-exclusion chromatography to analyze changes in starch molecular structure in sugar-snap cookies after baking, finding a significant decrease in the size of amylose chains but little difference in amylopectin chain-length distribution. The disruption of short-range ordered structure and periodic lamellar structure suggests important implications for cookie quality determinants.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Article Chemistry, Applied

Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior

Songnan Li et al.

Summary: Novel hydrophobic modified starch nanoparticles were successfully fabricated through nanoprecipitation and complexation with zein, forming starch/zein nanocomposites with a unimodal particle distribution, small mean diameter, and specific contact angle. Analysis indicated that electrostatic interaction and hydrogen bonding were the main mechanisms for the formation and maintenance of the nanocomposites, providing pH-responsive behavior for emulsion delivery.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC

Jiaying Zhang et al.

Summary: Nanocapsules for zeaxanthin encapsulation were developed through complex coacervation of gelatin and sodium carboxymethyl cellulose. The optimal G-CMC mass mixing ratio was found to be 9:1 with a pH of 4.50. FTIR analysis confirmed the electrostatic interaction in the formation of G-CMC complex coacervates, while thermal gravimetric analysis showed enhanced thermal stability of zeaxanthin through nanoencapsulation.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Food Science & Technology

Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota

Yaning Shi et al.

Summary: Polyphenols and starch play important roles in human health. Starch can help to sustain or target-release polyphenols, protecting them from reaching the lower digestive tract and altering the abundance and composition of gut microbiota.

CURRENT OPINION IN FOOD SCIENCE (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation

Shahid Ahmed Junejo et al.

Summary: The study revealed that the cell wall integrity of intact pea cells can modulate the digestion properties of starch and protein in vitro, potentially leading to lower glycemic response and providing opportunities for designing health food products.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

添加到收藏夹

Article Chemistry, Applied

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

Songnan Li et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Chemistry, Applied

Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

Yanming Ren et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Chemistry, Applied

Effects of konjac glucomannan on pasting and rheological properties of corn starch

Shuping Ma et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Chemistry, Applied

Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size

Songnan Li et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Chemistry, Applied

Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion

Songnan Li et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Chemistry, Applied

Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein

Xu Chen et al.

FOOD HYDROCOLLOIDS (2018)

添加到收藏夹

Article Chemistry, Physical

Zeaxanthin nanoencapsulation with Opuntia monacantha mucilage as structuring material: Characterization and stability evaluation under different temperatures

Camila de Campo et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)

添加到收藏夹

Article Agriculture, Multidisciplinary

Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract

Ping-Ping Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

添加到收藏夹

Review Chemistry, Applied

Encapsulation and delivery of food ingredients using starch based systems

Fan Zhu

FOOD CHEMISTRY (2017)

添加到收藏夹

Article Chemistry, Applied

Preparation and characterization of corn starch-β-carotene composites

Jong-Yea Kim et al.

CARBOHYDRATE POLYMERS (2016)

添加到收藏夹

Article Chemistry, Applied

The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching

Andres F. Doblado-Maldonado et al.

FOOD HYDROCOLLOIDS (2016)

添加到收藏夹

Article Food Science & Technology

Infusion of catechin into native corn starch granules for drug and nutrient delivery systems

Saem Han et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2015)

添加到收藏夹

Article Agriculture, Multidisciplinary

Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes

Weiwei Cheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

添加到收藏夹

Article Food Science & Technology

In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment

Xu Chen et al.

JOURNAL OF CEREAL SCIENCE (2015)

添加到收藏夹

Review Food Science & Technology

Starch Retrogradation: A Comprehensive Review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

添加到收藏夹

Article Chemistry, Applied

Structures of octenylsuccinylated starches: Effects on emulsions containing β-carotene

Michael C. Sweedman et al.

CARBOHYDRATE POLYMERS (2014)

添加到收藏夹

Article Chemistry, Applied

Carotenoid stability in fruits, vegetables and working standards - Effect of storage temperature and time

M. Graca Dias et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Article Chemistry, Applied

Supramolecular structure of A- and B-type granules of wheat starch

Binjia Zhang et al.

FOOD HYDROCOLLOIDS (2013)

添加到收藏夹

Article Chemistry, Applied

The physicochemical properties of swelled maize starch granules complexed with lauric acid

Fengdan Chang et al.

FOOD HYDROCOLLOIDS (2013)

添加到收藏夹

Article Engineering, Chemical

Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material

Renata V. Tonon et al.

DRYING TECHNOLOGY (2012)

添加到收藏夹

Article Agriculture, Multidisciplinary

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Josephine Charve et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

添加到收藏夹

Article Food Science & Technology

The carotenoid pigment zeaxanthin - A review

M. G. Sajilata et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)

添加到收藏夹

Article Nutrition & Dietetics

Lutein and zeaxanthin and their potential roles in disease prevention

JD Ribaya-Mereado et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2004)

添加到收藏夹

Review Biochemistry & Molecular Biology

Lutein, zeaxanthin, and the macular pigment

JT Landrum et al.

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2001)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.