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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 5

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Food composition and analysis

The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch

Yean Yean SoongClinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 117609, SingaporeCorrespondence[email protected]

Hui Jen GohClinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 117609, Singapore

C Jeya K HenryClinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 117609, Singapore

Pages 641-647 | Published online: 28 Jan 2013

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https://doi.org/10.3109/09637486.2013.763912

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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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Yi Shen, Zengxu An, Zongyao Huyan, Xiaoli Shu, Dianxing Wu, Ning Zhang, Nicoletta Pellegrini & Josep Rubert. (2023) Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota. npj Science of Food 7:1.
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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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Anim Ekpo Ujong & Olumide Oluwatoyosi Fashakin. (2022) Effects of fermentation period and soybean flour supplementation on the glycemic indices and starch digestibility of biofortified provitamin A cassava meal. The North African Journal of Food and Nutrition Research 6:14, pages 178-185.
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Masatsugu Tamura, Chisato Kumagai & Yukiharu Ogawa. (2022) Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain. Food Hydrocolloids for Health 2, pages 100077.
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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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Xuemin Kang, Siqiang Jia, Wei Gao, Bin Wang, Xiaolei Zhang, Yaoqi Tian, Qingjie Sun, Mohammed Atef, Bo Cui & A.M. Abd El-Aty. (2022) The formation of starch-lipid complexes by microwave heating. Food Chemistry 382, pages 132319.
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Jiayue Guo & Lingyan Kong. (2022) Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments. Food Hydrocolloids 127, pages 107533.
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Xiaoxue Lu, Rongrong Ma, Hongwei Qiu, Chunrui Sun & Yaoqi Tian. (2021) Mechanism of effect of endogenous/exogenous rice protein and its hydrolysates on rice starch digestibility. International Journal of Biological Macromolecules 193, pages 311-318.
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Qi Li, Yaoyao Dong, Yuan Gao, Shuang-kui Du, Wenhao Li & Xiuzhu Yu. (2021) Functional Properties and Structural Characteristics of Starch–Fatty Acid Complexes Prepared at High Temperature. Journal of Agricultural and Food Chemistry 69:32, pages 9076-9085.
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Xiaoxue Lu, Ranran Chang, Hao Lu, Rongrong Ma, Lizhong Qiu & Yaoqi Tian. (2021) Effect of amino acids composing rice protein on rice starch digestibility. LWT 146, pages 111417.
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T. M. Robertson, J. E. Brown, B. A. Fielding, R. Hovorka & M. D. Robertson. (2020) Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project. Nutrition Bulletin 46:1, pages 52-59.
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Xuemin Kang, Bin Yu, Huayong Zhang, Jie Sui, Li Guo, A.M. Abd El-Aty & Bo Cui. (2021) The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage. International Journal of Biological Macromolecules 166, pages 1210-1219.
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May S. M. Wee & Christiani Jeyakumar Henry. (2020) Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 670-702.
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Amina Khatun, Daniel L. E. Waters & Lei Liu. (2019) A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. Starch - Stärke 71:9-10, pages 1900090.
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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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Joo Hee Lim, Ha Ram Kim, Seung Jun Choi, Cheon‐Seok Park & Tae Wha Moon. (2019) Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities. Journal of Food Science 84:6, pages 1362-1370.
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Yassaroh Yassaroh, Albert J.J. Woortman & Katja Loos. (2019) A new way to improve physicochemical properties of potato starch. Carbohydrate Polymers 204, pages 1-8.
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Pierluigi Plastina, Bartolo Gabriele & Alessia Fazio. (2018) Characterizing traditional rice varieties grown in temperate regions of Italy: free and bound phenolic and lipid compounds and in vitro antioxidant properties. Food Quality and Safety 2:2, pages 89-95.
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Adil Muhammad Farooq, Sushil Dhital, Chao Li, Bin Zhang & Qiang Huang. (2018) Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. International Journal of Biological Macromolecules 107, pages 1080-1085.
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Hye In Kim, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park & Tae Wha Moon. (2017) Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid. Food Science and Biotechnology 26:2, pages 323-329.
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Evelyn Lau, Weibiao Zhou & Christiani Jeyakumar Henry. (2016) Effect of fat type in baked bread on amylose–lipid complex formation and glycaemic response. British Journal of Nutrition 115:12, pages 2122-2129.
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Vito M. ButardoJr.Jr. & Nese Sreenivasulu. 2016. 31 70 .

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The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch

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The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch

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