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

References

• Tester, R.F.; Karkalas, J.; Qi, X. Starch-Composition, Fine Structure and Architecture. Journal of Cereal Science 2004, 39, 151–165.
   Web of Science ®Google Scholar
• Jacobs, H.; Delcour, J.A. Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review. Journal of Agricultural and Food Chemistry 1998, 46, 2895–2905.
   Web of Science ®Google Scholar
• Morrison, W.R. Lipids in Cereal Starches: A Review. Journal of Cereal Science 1988, 8, 1–15.
   Web of Science ®Google Scholar
• Guraya, H.S.; Kadan, R.S.; Champagne, E.T. Effect of Rice Starch–Lipid Complexes on in Vitro Digestibility, Complexing Index, and Viscosity. Cereal Chemistry 1997, 74, 561–565.
   Web of Science ®Google Scholar
• Tang, M.C.; Copeland, L. Analysis of Complexes Between Lipids and Wheat Starch. Carbohydrate Polymers 2007, 67, 80–85.
   Web of Science ®Google Scholar
• Kaur, K.; Singh, N. Amylose-Lipid Complex Formation During Cooking of Rice Flour. Food Chemistry 2000, 71, 511–517.
   Web of Science ®Google Scholar
• Gelders, G.G.; Goesaert, H.; Delcour, J.A. Amylose-Lipid Complexes as Controlled Lipid Release Agents During Starch Gelatinization and Pasting. Journal of Agricultural and Food Chemistry 2006, 54, 1493–1499.
   PubMed Web of Science ®Google Scholar
• Mira, I.; Persson, K.; Villwock, V.K. On the Effect of Surface Active Agents and Their Structure on the Temperature-Induced Changes of Normal and Waxy Wheat Starch in Aqueous Suspension. Part 1. Pasting and Calorimetric Studies. Carbohydrate Polymers 2007, 68, 665–678.
   Web of Science ®Google Scholar
• Tufvesson, F.; Skrabanja, V.; Björck, I.; Elmståhl, H.L.; Eliasson, A.C. Digestibility of Starch Systems Containing Amylose-Glycerol Monopalmitin Complexes. Lebensmittel-Wissenschaft und-Technologie 2001, 34, 131–139.
   Web of Science ®Google Scholar
• Holm, J.; Björck, I.; Ostrowska, S.; Eliasson, A.C.; Asp, N.G.; Larsson, K.; Lundquist, I. Digestibility of Amylose–Lipid Complexes in-Vitro and in-Vivo. Starch/Stärke 1983, 35, 294–297.
   Web of Science ®Google Scholar
• Crowe, T.C.; Seligman, S.A.; Copeland, L. Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids in Vitro Contributes to Resistant Starch Formation. Journal of Nutrition 2000, 130, 2006–2008.
   Google Scholar
• Heinemann, C.; Zinsli, M.; Renggli, A.; Escher, F.; Conde-Petit, B. Influence of Amylose-Flavor Complexation on Build-up and Breakdown of Starch Structures in Aqueous Food Model Systems. LWT–Food Science and Technology 2005, 38, 885–894.
   Web of Science ®Google Scholar
• Biais, B.; Le Bail, P.; Robert, P.; Pontoire, B.; Buléon, A. Structural and Stoichiometric Studies of Complexes Between Aroma Compounds and Amylose. Polymorphic Transitions and Quantification in Amorphous and Crystalline Areas. Carbohydrate Polymers 2006, 66, 306–315.
   Google Scholar
• Conde-Petit, B.; Escher, F.; Nuessli, J. Structural Features of Starch-Flavor Complexation in Food Model Systems. Trends in Food Science & Technology 2006, 17, 227–235.
   Web of Science ®Google Scholar
• Lesmes, U.; Cohen, S.H.; Shener, Y.; Shimoni, E. Effects of Long Chain Fatty Acid Unsaturation on the Structure and Controlled Release Properties of Amylose Complexes. Food Hydrocolloids 2009, 23, 667–675.
   Web of Science ®Google Scholar
• Lesmes, U.; Barchechath, J.; Shimoni, E. Continuous Dual Feed Homogenization for the Production of Starch Inclusion Complexes for Controlled Release of Nutrients. Innovative Food Science & Emerging Technologies 2008, 9, 507–515.
   Web of Science ®Google Scholar
• Zabar, S.; Lesmes, U.; Katz, I.; Shimoni, E.; Bianco-Peled, H. Studying Different Dimensions of Amylose–Long Chain Fatty Acid Complexes: Molecular, Nano and Micro Level Characteristics. Food Hydrocolloids 2009, 23, 1918–1925.
   Google Scholar
• Zabar, S.; Lesmes, U.; Katz, I.; Shimoni, E.; Bianco-Peled, H. Structural Characterization of Amylose-Long Chain Fatty Acid Complexes Produced Via the Acidification Method. Food Hydrocolloids 2010, 24, 347–357.
   Web of Science ®Google Scholar
• Kawai, K.; Takato, S.; Sasaki, T.; Kajiwara, K. Complex Formation, Thermal Properties, and in-Vitro Digestibility of Gelatinized Potato Starch–Fatty Acid Mixtures. Food Hydrocolloids 2012, 27, 228–234.
   Web of Science ®Google Scholar
• Tufvesson, F.; Wahlgren, M.; Eliasson, A.C. Formation of Amylase-Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids. Starch/Stärke 2003, 55, 138–149.
   Web of Science ®Google Scholar
• Eliasson, A.C.; Krog, N. Physical Properties of Amylose–Monoglyceride Complexes. Journal of Cereal Science 1985, 3, 239–248.
   Web of Science ®Google Scholar
• Cui, R.; Oates, C.G. The Effect of Amylose-Lipid Complex Formation on Enzyme Susceptibility of Sago Starch. Food Chemistry 1999, 65, 417–425.
   Web of Science ®Google Scholar
• Kaur, A.; Singh, N.; Ezekiel, R.; Sodhi, N.S. Properties of Starches Separated from Potatoes Stored under Different Conditions. Food Chemistry 2009, 114, 1396–1404.
   Web of Science ®Google Scholar
• Eliasson, A.C. Interactions Between Starch and Lipids Studied by DSC. Thermochimica Acta 1994, 246, 343–356.
   Web of Science ®Google Scholar
• Englyst, H.N.; Kingman, S.M.; Cummings, J.H. Classification and Measurement of Nutritionally Important Starch Fractions. European Journal of Clinical Nutrition 1992, 46(2), S33–S50.
   PubMed Web of Science ®Google Scholar
• Champ, M. Determination of Resistant Starch in Foods and Food Products: Interlaboratory Study. European Journal of Clinical Nutrition 1992, 46(2), S51–S62.
   PubMed Web of Science ®Google Scholar
• McCleary, B.V.; McNally, M.; Rossiter, P. Measurement of Resistant Starch by Enzymatic Digestion in Starch and Selected Plant Materials: Collaborative Study. Journal of AOAC International 2002, 85, 1103–1111.
   PubMed Web of Science ®Google Scholar
• Godet, M.C.; Buléon, A.; Tran, V.; Colonna, P. Structural Features of Fatty Acid-Amyloe Complexes. Carbohydrate Polymers 1993, 21, 91–95.
   Web of Science ®Google Scholar
• Bertoft, E.; Annor, G.A.; Shen, X.; Rumpagaporn, P.; Seetharaman, K.; Hamaker, B.R. Small Differences in Amylopectin Fine Structure May Explain Large Functional Differences of Starch. Carbohydrate Polymers 2016, 140, 113–121.
   PubMed Web of Science ®Google Scholar
• Arvisenet, G.; Le Bail, P.; Voilley, A.; Cayot, N. Influence of Physicochemical Interactions Between Amylose and Aroma Compounds on the Retention of Aroma in Food-Like Matrices. Journal of Agricultural and Food Chemistry 2002, 50, 7088–7093.
   PubMed Web of Science ®Google Scholar
• Jouquand, C.; Ducruet, V.; Le Bail, P. Formation of Amylose Complexes with C6-Aroma Compounds in Starch Dispersions and Its Impact on Retention. Food Chemistry 2006, 96, 461–470.
   Web of Science ®Google Scholar
• Heinemann, C.; Escher, F.; Conde-Petit, B. Structural Features of Starch–Lactone Inclusion Complexes in Aqueous Potato Starch Dispersions: The Role of Amylose and Amylopectin. Carbohydrate Polymers 2003, 51, 159–168.
   Web of Science ®Google Scholar
• Hizukuri, S. Relationship Between the Distribution of the Chain Length of Amylopectin and the Crystalline Structure of Starch Granules. Carbohydrate Polymers 1985, 141, 295–306.
   Google Scholar
• Hizukuri, S. Polymodal Distribution of the Chain Lengths of Amylopectins, and Its Significance. Carbohydrate Polymers 1986, 147, 342–347.
   Google Scholar