Article 2021 · 51 citations

Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes

Kang, Xuemin, Gao, Wei, Wang, Bin, Yu, Bin, Guo, Li, Cui, Bo, Abd El-Aty, A. M.

Abstract

Herein, we investigated the impact of moist (steaming and boiling) and dry (baking and microwaving)-heat treatment processes on the structure and physicochemical properties of wheat starch (WS) supplemented with lauric acid (LA). Elemental composition analysis revealed the interplay between WS and LA. Scanning electron microscopy (SEM) and iodine staining revealed that lamellar crystalline structure of WS-LA complexes was improved after moist-heat treatment (relative to samples without any heat treatments); the finding which is at variance to dry-heat treatment process. Additionally, high resistance to thermal decomposition and a lower 1022/995 cm-1 absorbance ratio were observed in moist-heat treated WS-LA compared with dry-heat samples. Moreover, the V-type diffraction peak intensity and resistance to in vitro enzymatic hydrolysis of samples treated with moist-heat were increased to a greater extent than the dry-heat treated counterparts. In sum, this study would facilitate the application of functional starch-lipid complexes in food necessitated heat treatments.

Keywords

Wheat starch WS-LA complexes Moist-heat Dry-heat Microstructure In vitro digestibility AMYLOSE-INCLUSION COMPLEXES LOTUS SEED STARCH RESISTANT STARCH FATTY-ACIDS OXIDATIVE STABILITY LIPID COMPLEXES CORN STARCH WAXY WHEAT MAIZE RICE

WoS Categories

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

Sustainable Development Goals

Zero Hunger Good Health and Well-being

Citation

Journal: FOOD CHEMISTRY
Year: 2021
Volume: 351
ISSN: 0308-8146
eISSN: 1873-7072
DOI: 10.1016/j.foodchem.2021.129303
WoS UID: WOS:000632299100008

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