Format

Send to

Choose Destination
Int J Biol Macromol. 2017 Nov;104(Pt A):481-486. doi: 10.1016/j.ijbiomac.2017.06.024. Epub 2017 Jun 10.

Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch.

Author information

1
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, People's Republic of China; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
2
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, People's Republic of China.
3
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
4
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, People's Republic of China. Electronic address: fechoh@scut.edu.cn.

Abstract

This study aimed to understand effects of adding corn oil (CO) and soy protein (SP) to corn starch on the physicochemical properties and digestive rates of annealed starch complex and mechanisms of interactions between corn starch (CS), CO and SP. Binary and ternary blends were prepared using CS mixed with CO (10%, dsb) and/or SP (10%, dsb) and incubated in a water bath at 50°C for 14h. Results showed that more agglomerates of the granules were in the ternary blends. With the addition of CO and/or SP, the CS displayed a decreased pasting temperature, an increased peak viscosity and a decreased enthalpy change of amylose-lipid complex dissociation. The CO can reinforce but SP hinder the annealing phenomenon. Results also showed that CO decreased retrogradation of CS, whereas SP increased it. The digestibility studies showed that the addition of CO and SP decreased the content of rapidly digestible starch and increased the sum of slowly digestible starch and resistant starch contents. SP displayed more impact on the digestibility of the ternary blends than CO. The physical barrier of CO, and amylose-lipid complex and protein-starch matrix can provide resistance to starch digestion.

KEYWORDS:

Corn oil; Digestive rate of starch; Soy protein

PMID:
28606841
DOI:
10.1016/j.ijbiomac.2017.06.024
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center