Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Abstract

In the cereal food products, the most important polysaccharides available is wheat starch that plays a vital role to alter the food characteristics such as viscosity, texture, color, and digestibility of finished product during processing. The food quality attributes obtained from pasting and gelatinization of starch can be affected by the inclusion of protein and lipid constituents (Wang, Wang, Yu, & Wang, 2016). To improve the processing condition and quality of finished products, lipids are commonly used to modify the functional properties of starchy foods. Starch consists of two major polymers, that is, amylose (linear chain) and amylopectin (branched chain). Out of which, linear chain

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

“…These could be attributed to the formation of ALC, resulting in resistance to hydrolysis by enzymes. Consequently, the reduction in the starch hydrolysis rate was attributed to the formation of complexes between amylose helix and lipids/fatty acids (Ai et al ., 2013; Farooq et al ., 2018; Desai et al ., 2020; Wu et al ., 2022).…”

“…In the past few decades, studies on ALC have received much attention from researchers due to their various health benefits for our bodies. Different types of lipids/fatty acids, e.g., corn oil, soybean oil, extra virgin olive oil, hydrogenated sunflower oil, palm oil, coconut oil, fish oil, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, were previously studied by mixing with different types of starches, e.g., waxy corn starch, normal corn starch, high amylose corn starch, wheat starch, rice starch, tapioca starch, potato starch, brown lentil starch, banana starch, and mung bean starch (Ai et al ., 2013; Chen et al ., 2017b, 2023; Farooq et al ., 2018; Okumus et al ., 2018; Desai et al ., 2020; Di Marco et al ., 2020; Lee et al ., 2021; Photinam & Moongngarm, 2023; Sun et al ., 2023). The rate of starch digestion of cooked starches with added oil is likely to depend on the amount of amylose in the starch (Ai et al ., 2013; Farooq et al ., 2018; Liu et al ., 2023; Sun et al ., 2023).…”