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International Journal of Food Properties Volume 20, 2017 - Issue 7
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Articles

Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch

Kiyoshi KawaiGraduate School of Biosphere Science, Hiroshima University, Hiroshima, Higashi-Hiroshima, JapanCorrespondence[email protected]
,
Setsuko TakatoDepartment of Bioscience and biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
,
Masako UedaDepartment of Bioscience and biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
,
Nao OhnishiDepartment of Bioscience and biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
,
Chotika ViriyarattanasakPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bang Mod, Thung Khru, Bangkok, Thailand
&
Kazuhito KajiwaraDepartment of Bioscience and biotechnology, Tokyo University of Technology, Hachioji, Tokyo, Japan
Pages 1500-1510 | Received 17 May 2016, Accepted 11 Jul 2016, Published online: 23 Nov 2016

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Hyemi Heo, Yun-Kyung Lee & Yoon Hyuk Chang. (2017) Rheological, pasting, and structural properties of potato starch by cross-linking. International Journal of Food Properties 20:sup2, pages 2138-2150.
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Articles from other publishers (17)

Xiaoyang He, Liyang Zhou, Purnima Gunness, Vicky A. Solah & Qingjie Sun. (2024) Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis. Food Chemistry 433, pages 137326.
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Xinlai Dou, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen & Xiaozhi Tang. (2023) Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods 12:20, pages 3818.
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Bo Li, Shuangfei Wang, Yanjun Zhang, Chongxing Huang, Yuan Zhao, Gang Wu & Lehe Tan. (2023) Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes. Journal of Agricultural and Food Chemistry.
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Zhilin Zhang, Jiangping Ye, Debin Guo, Jianyong Wu, Leyi Chen, Shunjing Luo & Chengmei Liu. (2022) Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids. LWT 167, pages 113821.
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Masatsugu TAMURA, Kanae HOSHI, Takahiro SAITO & Yoshimasa SASAHARA. (2022) <i>In Vitro</i> Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils. Japan Agricultural Research Quarterly: JARQ 56:3, pages 261-267.
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Tingting Zhao, Hongchao Zhang, Fangfang Chen, Peijin Tong, Wenming Cao & Yuanrong Jiang. (2022) Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process. Starch - Stärke 74:7-8.
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Canxin Cai, Yaoqi Tian, Chunrui Sun & Zhengyu Jin. (2022) Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation. Food Chemistry 374, pages 131510.
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Yassaroh Yassaroh, Feni F. Nurhaini, Albert J.J. Woortman & Katja Loos. (2021) Physicochemical properties of heat-moisture treated, sodium stearate complexed starch: The effect of sodium stearate concentration. Carbohydrate Polymers 269, pages 118263.
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Chengdeng Chi, Xiaoxi Li, Yiping Zhang, Ling Chen, Lin Li & Song Miao. (2021) Progress in tailoring starch intrinsic structures to improve its nutritional value. Food Hydrocolloids 113, pages 106447.
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Hao Lu, Zhen Yang, Mengting Yu, Na Ji, Lei Dai, Xuyan Dong, Liu Xiong & Qingjie Sun. (2021) Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths. International Journal of Biological Macromolecules 167, pages 595-604.
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Zhiguang Chen, Junrong Huang, Huayin Pu, Qi Yang, Chenlu Fang & Guowei Shu. (2020) Analysis of the complexation process between starch molecules and trilinolenin. International Journal of Biological Macromolecules 165, pages 44-49.
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Shujun Wang, Chen Chao, Jingjing Cai, Bin Niu, Les Copeland & Shuo Wang. (2020) Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 19:3, pages 1056-1079.
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Satoshi Yamashita, Kentaro Matsumiya, Yukako Kogo, Kenichiro Takamatsu & Yasuki Matsumura. (2020) Emulsifiers efficiently prevent hardening of pancakes under refrigerated conditions via inclusion complexes with starch molecules. Food Hydrocolloids 100, pages 105432.
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Lilin Cheng, Xiao Zhu, Bruce R. Hamaker, Hui Zhang & Osvaldo H. Campanella. (2019) Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation. Carbohydrate Polymers 216, pages 157-166.
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Rui Wang, Pengfei Liu, Bo Cui, Xuemin Kang & Bin Yu. (2019) Effects of different treatment methods on properties of potato starch-lauric acid complex and potato starch-based films. International Journal of Biological Macromolecules 124, pages 34-40.
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Tracey Robertson, Abdulrahman Alzaabi, M. Robertson & Barbara Fielding. (2018) Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato. Nutrients 10:11, pages 1764.
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Chen Chao, Jinglin Yu, Shuo Wang, Les Copeland & Shujun Wang. (2017) Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids. Journal of Agricultural and Food Chemistry 66:1, pages 272-278.
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