Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure

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成果类型：

期刊论文

作者：

Sun, Jing;Zheng, Shuang-yi;Zhang, Hai-long*;Zhang, Run-jiao;Xiao, Shen-sheng;...

通讯作者：

Zhang, Hai-long;Wang, Xue-dong;Du, J

作者机构：

[Wang, Xue-dong; Du, Jing; Xiao, Shen-sheng; Zhang, Hai-long; Sun, Jing; Zheng, Shuang-yi; Zhang, Run-jiao; Zhang, HL] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Wang, Xue-dong; Du, Jing; Xiao, Shen-sheng; Zhang, Hai-long; Zhang, HL] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Xiao, Shen-sheng; Du, Jing; Zhang, Hai-long; Wang, Xue-dong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

通讯机构：

[Wang, XD; Du, J ; Zhang, HL] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Modified starches;Starch digestibility;Starch-based complexes;Physical properties

期刊：

LWT

ISSN：

0023-6438

年：

2024

卷：

204

页码：

116424

DOI：

10.1016/j.lwt.2024.116424

基金类别：

Research Project of Wuhan Polytechnic University [2021Y07]; Open project program of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education [2020JYBQGDKFB21]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Fatty acids and protein play a crucial role in reducing starch digestion. To investigate the effect of oleic acid (OA) and whey protein (WP) on the digestion of oxidized and/or hydroxypropyl starches and its mechanism, the changes on digestion, properties and microstructure of starch before and after complexation with OA and WP were analyzed using rapid viscosity analyzer (RVA), rheometer, scanning electron microscope (SEM), Fourier transformation infrared spectroscopy (FT-IR) and X-ray diffractometer (XRD). Results showed that starches with OA...

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Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure

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