The formation of starch-lipid complexes by microwave heating.

Calorimetry, Differential Scanning Heating Microwaves Starch / chemistry Triticum / chemistry
Diffraction pattern Microwave heat treatment Starch digestibility Starch-lipid complexes Water bath heat treatment Wheat starch

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jul 2022
Historique:
received: 06 03 2021
revised: 07 01 2022
accepted: 30 01 2022
pubmed: 9 2 2022
medline: 1 4 2022
entrez: 8 2 2022
Statut: ppublish

Résumé

This study investigated the impact of microwave treatment on the formation of starch-lipid complexes, and physicochemical properties of wheat starch (WS) fortified with lipids, such as lauric acid (LA), glycerol monolaurate (GML), and stearic acid (SA). Specimens were prepared using a conventional water bath and microwave heating and evaluated using macrostructural and microstructural analyses. Iodine staining and scanning electron microscopy revealed interplay between WS and LA. Diffraction peaks around 7.5°, 13°, and 20° and the absence of the absorption band in the 2850 cm

Identifiants

DOI: 10.1016/j.foodchem.2022.132319 PMID: 35134725
pubmed: 35134725
pii: S0308-8146(22)00281-3
doi: 10.1016/j.foodchem.2022.132319
pii:
doi:

Substances chimiques

Starch 9005-25-8

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132319

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Xuemin Kang (X)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Siqiang Jia (S)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Wei Gao (W)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Bin Wang (B)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

Xiaolei Zhang (X)

Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.

Yaoqi Tian (Y)

The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, 6 China.

Qingjie Sun (Q)

College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.

Mohammed Atef (M)

Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt.

Bo Cui (B)

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.

A M Abd El-Aty (AM)

Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey. Electronic address: abdelaty44@hotmail.com.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse thermique différentielle › Calorimétrie différentielle à balayage › The formation of starch-lipid complexes by...
questionsmedicales.fr › Environnement et santé publique › Environnement › Environnement contrôlé › Chauffage › The formation of starch-lipid complexes by...
questionsmedicales.fr › Phénomènes physiques › Rayonnement › Rayonnement non ionisant › Ondes hertziennes › Micro-ondes › The formation of starch-lipid complexes by...
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Amidon › The formation of starch-lipid complexes by...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › The formation of starch-lipid complexes by...