Effects of palm oil on structural and in vitro digestion properties of cooked rice starches

Farooq, Adil Muhammad; Dhital, Sushil; Li, Chao; Zhang, Bin; Huang, Qiang

doi:10.1016/j.ijbiomac.2017.09.089

Cited by 75 publications

(60 citation statements)

References 35 publications

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“…Adding oil reduced the in vitro starch digestibility of rice by increasing RS and decreasing RDS . Addition of oil also reduced in vitro starch digestion in brown and non‐waxy rice but had no effect on waxy rice . In another experiment, in vitro starch digestibility was reduced upon addition of commercially available emulsifier such as glycerol monostearate in both waxy and non‐waxy rice while an emulsifier reduced in vitro starch digestibility more effectively in waxy rice than non‐waxy rice .…”

Section: Rice Lipids Impact On Rice Starch Digestionmentioning

confidence: 95%

“…Manipulation of rice starch with added oil or defatting native starch can affect starch digestibility. Adding oil reduced the in vitro starch digestibility of rice by increasing RS and decreasing RDS . Addition of oil also reduced in vitro starch digestion in brown and non‐waxy rice but had no effect on waxy rice .…”

Section: Rice Lipids Impact On Rice Starch Digestionmentioning

confidence: 96%

“…Defatting increases in vitro starch digestibility of rice, and other food such as wheat, corn, potato, lentil and cassava . The effect of added oil on in vitro rice starch digestibility is possibly dependent on the presence of amylose which allows formation of the lipid‐starch complex …”

Section: Rice Lipids Impact On Rice Starch Digestionmentioning

confidence: 99%

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A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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Section: Rice Lipids Impact On Rice Starch Digestionmentioning

confidence: 95%

Section: Rice Lipids Impact On Rice Starch Digestionmentioning

confidence: 96%

See 1 more Smart Citation

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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“…Farooq et al. () also suggested that the diffraction peak at 2θ value of 20° was related to the complexes between the closely packed single amylose helices and polar or nonpolar compounds, such as fatty acids. Similar results were observed in CS‐monopalmitate glycerol complex (Chao et al., ), high‐amylose starch‐conjugated linoleic acid complex (Seo, Kim, & Lim, ), amylose‐C 18 fatty acid complex (Seo et al., ), the cooked rice starch–palm oil complex (Farooq et al., ), CS‐lauric acid complex (Chang et al., ), Hylon V‐lauric acid complex (Zhang et al., ), starch‐poly(lactic acid) blends (Lv, Gu, Cao, Tan, & Zhang, ), and thermal treated starch–fatty acid complex (Exarhopoulos & Raphaelides, ).…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were found in potato starch or tapioca starch complexed with palmitic acid (Nakazawa & Wang, ). The ∆ H value is related to the number of complex and crystallinity within complex (Chao et al., ; Farooq et al., ; Kawai et al., ). ANN pretreatment obviously decreased the ∆ H values of CS‐OA complex.…”

Section: Resultsmentioning

confidence: 99%

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

2019

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Background and objectives Annealing treatment (ANN) as a mild hydrothermal method to improve the complexation between starch and lipids has scarcely been studied. Moreover, the mechanism of starch pretreated by ANN on the complexation between starch and fatty acid still has not been investigated. Therefore, the object of this research was to investigate the effect of ANN pretreatment temperature (50, 55, and 60°C) on the morphology, crystal structure, and thermal properties of CSANN‐OA complex by using confocal laser scanning microscope (CLSM), X‐ray diffraction (XRD), and DSC. The mechanism of the complexation between starch and OA was simulated by the molecular dynamics simulation (MDS) method. Findings The results of complex indexes (CI) indicated that CSANN was easier to complex with OA than CSU, and the optimal ANN pretreatment temperature to promote the complexation between CSANN and OA was 50°C. The CLSM displayed that ANN pretreatment at 50°C caused more and stronger fluorescence fragments in CSANN‐OA than that of ANN pretreatment at 55 or 60°C. XRD of both CSU‐OA and CSANN‐OA changed to V‐type crystalline. The relative crystallinity (RC) and gelatinization enthalpy (ΔH) of the complex were decreased with increasing ANN pretreatment temperature, but the gelatinization temperature range (Tc–To) remains unchanged. According to results of MDS, Van der Waals might be dominate driving force between AM and OA. Conclusions These results suggest that ANN pretreatment is an effective method to promote the complexation of ANN starch with more polar or nonpolar components. Significance and novelty This result can provide available information about the complexation effect and complexation mechanism between starch subjected to ANN pretreatment and fatty acid.

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Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Wang

Liu

et al. 2023

J Sci Food Agric

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Background A starch‐lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch‐lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch‐based foods are generally not edible without a heat‐treatment process. However, the digestion and structural properties of the starch‐lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch‐oleic acid complexes (DQS‐OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS‐OA were compared. Results The results of in vitro digestibility showed that the resistant starch content (235.34–269.55 g kg−1) of the conventional heating‐treated samples was significantly higher than that the microwave‐treated samples (141.51–157.99 g kg−1). Moreover, after microwave treatment, the short‐range molecular order and crystalline structure of DQS‐OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm−1 of complexes has also been increased. Conclusion This study demonstrated that conventional water‐bath heating was better than microwave heating in increasing digestion resistance, improving the short‐range and long‐range molecular order, and promoting the formation of DQS‐OA. With an increase in water addition, the influence of microwave or water‐bath treatment on the properties of DQS‐OA became greater. © 2022 Society of Chemical Industry.

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Effects of palm oil on structural and in vitro digestion properties of cooked rice starches

Cited by 75 publications

References 35 publications

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

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