Effects of lipids on enzymatic hydrolysis and physical properties of starch

The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch

“…This is in contrast to several other studies which monitored the effect of exogenous fatty acid addition on rice flour RVA profiles (Liang et al, 2002;Zhou et al, 2007). In these studies, addition of LPC or LPE to rice starch increased CPV and decreased SB and BD (Liang et al, 2002), addition of lecithin (PC) to starch increased PV, linoleic acid (C18:2) addition increased CPV (Ai, Hasjim, & Jane, 2013;Zhou et al, 2007) while stearic acid (C18:0) reduced BD (Zhou et al, 2007). No significant correlation between individual LPLs, PV and PT was observed in the present study (Tables 2, 3, 5 and 6), which was in agreement with the findings of Liang et al (2002).…”

Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR

“…Primo-Martin et al (2007) reported that the crystallinity and double helix symmetry of starch could be detected from multiplicity of the C-1 position of the glucose units. In addition Ai et al (2013) reported that the formation of starch helical complex with lipids caused the downfield changes in the chemical shifts of C-1 and C-4 of the amylodextrin.…”

“…The 13 C NMR measurements were done according the method of Ai et al (2013). Samples (10 mg, dry basis) were dissolved in 0.6-0.7 mL dimethyl sulfoxide.…”

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

“…Dther authors have reported that intermolecular bonds of varying strength exist in resistant starch, modifying the levels in foods according to temperature, humidity, heating/cooling cycles, presence of oils, size of amylose and amylopectin chains, and storage temperature/time (Szczodrak & Pomeranz, 1992;Sievert & Pomeranz, 1989;Ai et al, 2013).…”