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Food Science

Food Science and Human Nutrition Publications

Starch

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Full-Text Articles in Life Sciences

Interactional Effects Of Β-Glucan, Starch, And Protein In Heated Oat Slurries On Viscosity And In Vitro Bile Acid Binding, Hyun Jung Kim, Pamela J. White Jun 2012

Interactional Effects Of Β-Glucan, Starch, And Protein In Heated Oat Slurries On Viscosity And In Vitro Bile Acid Binding, Hyun Jung Kim, Pamela J. White

Food Science and Human Nutrition Publications

Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line “N979” (7.45% β-glucan) was mixed with water and heated to make oat slurry. Heated oat slurries were treated with α-amylase, lichenase, and/or proteinase to remove starch, β-glucan, and/or protein. Oat slurries treated with lichenase or lichenase combined with α-amylase and/or proteinase reduced the molecular weight of β-glucan. Heat and enzymatic treatment of oat slurries reduced the peak and final viscosities compared ...


Individual And Interactional Effects Of Β-Glucan, Starch, And Protein On Pasting Properties Of Oat Flours, Yanjun Liu, Theodore B. Bailey, Pamela J. White Aug 2010

Individual And Interactional Effects Of Β-Glucan, Starch, And Protein On Pasting Properties Of Oat Flours, Yanjun Liu, Theodore B. Bailey, Pamela J. White

Food Science and Human Nutrition Publications

Seven experimental oat lines with high (6.2−7.2%), medium (5.5−5.9%), and low (4.4−5.3%) β-glucan concentrations were evaluated for contributions of β-glucan, starch, protein, and their interactions, to pasting properties of oat flours by using a Rapid Visco Analyser (RVA, Newport Scientific, Warriewood, NSW, Australia). Significant correlations (P < 0.05) between β-glucan concentration and pasting parameters of oat slurries were obtained under autolysis without 1 h of incubation, inhibition, and amylolysis. The relative decrease of viscosity after enzymatic hydrolysis of β-glucan correlated with β-glucan concentration (P < 0.05). These data demonstrated the important contribution of β-glucan to pasting. The relative decrease of viscosity after either amylolysis or enzymatic removal of protein correlated with β-glucan concentration (P < 0.1), which might be explained by the considerable contribution of the interaction of β-glucan with starch and protein, to pasting. The viscosity decrease by hydrolysis of protein was much greater than the actual viscosity remaining after hydrolysis of both β-glucan and starch, reconfirming the importance of interactions between protein and other oat components to pasting. Optimal multiple linear regression (MLR) models were generated to predict key pasting parameters in both buffer without 1 h of incubation and silver nitrate solution by using a stepwise procedure. The β-glucan concentration alone or together with the concentration of starch, rather than protein, was selected as the predictor under certain conditions. These results illustrated the major unit contribution of β-glucan, secondary unit contribution of starch, and minimal unit contribution of protein to pasting.


Characterization Of Corn Grains For Dry-Grind Ethanol Production, Sathaporn Srichuwong, Jelena Gutesa, Michael Blanco, Susan A. Duvick, Jay-Lin Jane, C. A. Gardner Dec 2009

Characterization Of Corn Grains For Dry-Grind Ethanol Production, Sathaporn Srichuwong, Jelena Gutesa, Michael Blanco, Susan A. Duvick, Jay-Lin Jane, C. A. Gardner

Food Science and Human Nutrition Publications

The objectives of this study were to understand how the composition of corn kernels and starch structure affected the enzyme hydrolysis of starch in dry-grind corn and the ethanol yield from yeast fermentation. Four selected corn inbred lines were used in this study. Starch in uncooked dry-grind corn samples showed greater enzyme digestibility than did the uncooked starch isolated from the same source by wet-milling process. The greater digestibility of starch in uncooked dry-grind corn correlated with a physical damage of starch granules. In contrast, starch in cooked dry-grind corn samples displayed less enzyme digestibility than did the cooked isolated ...


Structure And Function Of Starch And Resistant Starch From Corn With Different Doses Of Mutant Amylose-Extender And Floury-1 Alleles, Ni Yao, Alix V. Paez, Pamela J. White Mar 2009

Structure And Function Of Starch And Resistant Starch From Corn With Different Doses Of Mutant Amylose-Extender And Floury-1 Alleles, Ni Yao, Alix V. Paez, Pamela J. White

Food Science and Human Nutrition Publications

Four corn types with different doses of mutant amylose-extender (ae) and floury-1 (fl1) alleles, in the endosperm, including no. 1, aeaeae; no. 2, fl1fl1fl1; no. 3, aeaefl1; and no. 4,fl1fl1ae, were developed for use in making Hispanic food products with high resistant starch (RS) content. The RS percentages in the native starch (NS) of 1−4 were 55.2, 1.1, 5.7, and 1.1%, respectively. All NS were evaluated for pasting properties with a rapid viscoanalyzer (RVA) and for thermal properties with a differential scanning calorimeter (DSC). NS 1 had a low peak viscosity (PV) caused by ...


Starch Structures And Physicochemical Properties Of A Novel Β-Glucan Enriched Oat Hydrocolloid Product With And Without Supercritical Carbon Dioxide Extraction, David G. Stevenson, Fred J. Eller, Jay-Lin Jane, George E. Inglett Jan 2007

Starch Structures And Physicochemical Properties Of A Novel Β-Glucan Enriched Oat Hydrocolloid Product With And Without Supercritical Carbon Dioxide Extraction, David G. Stevenson, Fred J. Eller, Jay-Lin Jane, George E. Inglett

Food Science and Human Nutrition Publications

Starch structures and physicochemical properties of C-trim30, a β-glucan-enriched oat product (32% β-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to evaluate suitability for commercial applications and potential to degrade starch to increase β-glucan concentration. Scanning electron micrographs showed C-trim30 was composed of 200-300 μm long, porous particles. HPSEC equipped with MALLS and RI detectors showed C-trim30 had three peaks, corresponding to amylopectin with weight-average molecular weight (Mw) of 1.0x108, breakdown amylopectin product (Mw 1.1x107) and amylose (Mw 1.7x106). β-glucans were not observed due to HPSEC column ...