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International Journal of Food Sciences and Nutrition Volume 71, 2020 - Issue 6
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In vitro and animal studies

Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean

Filis MorinaFaculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan; ;Department of Plant Biophysics and Biochemistry, Czech Academy of Sciences, Biology Centre, Institute of Plant Molecular Biology, České Budějovice, Czech Republic; ;Institute for Multidisciplinary Research, University of Belgrade, Belgrade, SerbiaView further author information
,
Sachiko HirotaFaculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan; View further author information
&
Umeo TakahamaFaculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan; Correspondence[email protected]
View further author information
Pages 715-725 | Received 23 Oct 2019, Accepted 18 Jan 2020, Published online: 27 Jan 2020

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Umeo Takahama, JiWoo Park, Toshihiro Ansai & Sachiko Hirota. (2022) Pancreatin-induced liberation of starch/cyanidin 3-O-glucoside complexes from rice cooked with black soybean that exhibit slow hydrolysis. International Journal of Food Sciences and Nutrition 73:1, pages 39-48.
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Articles from other publishers (13)

Miki Hiemori-Kondo, Yuuki Maekawa, Akiyo Tomino & Honoka Uehara. (2023) Mechanism of coloring reaction caused by heating Tutankhamun's peas. Food Chemistry Advances 3, pages 100489.
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Ruibin Wang, Ming Li, Margaret Anne Brennan, Sushil Dhital, Don Kulasiri, Charles Stephen Brennan & Boli Guo. (2023) Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Comprehensive Reviews in Food Science and Food Safety 22:4, pages 3185-3211.
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Suleiman A. Althawab, Derrick B. Amoako, George A. Annor & Joseph M. Awika. (2023) Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing. Food Chemistry, pages 136182.
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Umeo Takahama, Toshihiro Ansai & Sachiko Hirota. (2022) Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract. Heliyon 8:11, pages e11605.
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Tai Van Ngo, Sandra Kusumawardani, Kannika Kunyanee & Naphatrapi Luangsakul. (2022) Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 11:21, pages 3384.
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Umeo Takahama & Sachiko Hirota. (2022) Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions. Scientific Reports 12:1.
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Hang Li, Liang Zou, Xin‐Yan Li, Ding‐Tao Wu, Hong‐Yan Liu, Hua‐Bin Li & Ren‐You Gan. (2022) Adzuki bean ( Vigna angularis ): Chemical compositions, physicochemical properties, health benefits, and food applications . Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2335-2362.
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Umeo Takahama, Ji-Woo Park, Toshihiro Ansai & Sachiko Hirota. (2021) Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins. Journal of Functional Foods 86, pages 104741.
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Umeo Takahama & Sachiko Hirota. (2021) The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin. Molecules 26:20, pages 6121.
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Wanxin Gong, Tian Liu, Zhidan Zhou, Dianxing Wu, Xiaoli Shu & Haizheng Xiong. (2021) Physicochemical characterizations of starches isolated from Tetrastigma hemsleyanum Diels et Gilg. International Journal of Biological Macromolecules 183, pages 1540-1547.
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Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, Cristian Jiménez‐Martínez, María de Jesús Perea‐Flores, Mayra Beatriz Gómez‐Patiño, Daniel Arrieta‐Báez & Gloria Dávila‐Ortiz. (2021) Bean phenolic compound changes during processing: Chemical interactions and identification. Journal of Food Science 86:3, pages 643-655.
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Umeo Takahama, Sachiko Hirota & Filis Morina. (2020) Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins. European Food Research and Technology 247:1, pages 121-131.
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Tiantian Fu, Liya Niu, Yun Li, Dongming Li & Jianhui Xiao. (2020) Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method . Food & Function 11:11, pages 9881-9891.
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