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

Figures & data

Figure 1. Effect of short- and medium-chain FAs on the CI (circle: C₁₀; triangle: C₈; square: C₆; diamond: C₂). The values are expressed as mean ± SD (n = 3). Values with the same letter at each addition are not significantly different at p < 0.05.

Figure 2. Effect of chain length in FAs on the CI observed at the maximum concentration tested (2 mmol/g starch). The values are expressed as mean ± SD (n = 3).

Figure 3. Effect of MGs on the CI (circle: MG-C₁₂; triangle: MG-C₁₄; square: MG-C₁₆; open diamond: MG-C₁₈). The values are expressed as mean ± SD (n = 3). Values with the same letter at each addition are not significantly different at p < 0.05.

Figure 4. HS₂₀ (white) and HS₁₂₀ (gray) for MG-samples (0.15 mmol/g starch). The values are expressed as mean ± SD (n = 3). Values with the same letter at each hydrolyzing condition are not significantly different at p < 0.05.

Figure 5. Effect of PGs on the CI value (circle: PG-C₁₂; triangle: PG-C₁₄; square: PG-C₁₆; diamond: PG-C_18:1). The values are expressed as mean ± SD (n = 3). Values with the same letter at each addition are not significantly different at p < 0.05.

Figure 6. HS₂₀ (white) and HS₁₂₀ (gray) for PG-samples (45 mg/g starch). The values are expressed as mean ± SD (n = 3). Values with the same letter at each hydrolyzing condition are not significantly different at p < 0.05.

Figure 7. HS₂₀ (white) and HS₁₂₀ (gray) for PG-samples (150 mg/g starch). The values are expressed as mean ± SD (n = 3). Values with the same letter at each hydrolyzing condition are not significantly different at p < 0.05.