Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Detalhes bibliográficos
Autor(a) principal: HU,Pan
Data de Publicação: 2018
Outros Autores: FAN,Xiaoxu, LIN,Lingshang, WANG,Juan, ZHANG,Long, WEI,Cunxu
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084
Resumo: Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.
id SBCTA-1_62d034e068ca4c1ecf39b2546deec8cb
oai_identifier_str oai:scielo:S0101-20612018000100084
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starchenzymatic hydrolysismolecular structurerice starchsurface proteins and lipidsthermal propertiesAbstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.35016info:eu-repo/semantics/openAccessHU,PanFAN,XiaoxuLIN,LingshangWANG,JuanZHANG,LongWEI,Cunxueng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100084Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
title Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
spellingShingle Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
HU,Pan
enzymatic hydrolysis
molecular structure
rice starch
surface proteins and lipids
thermal properties
title_short Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
title_full Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
title_fullStr Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
title_full_unstemmed Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
title_sort Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch
author HU,Pan
author_facet HU,Pan
FAN,Xiaoxu
LIN,Lingshang
WANG,Juan
ZHANG,Long
WEI,Cunxu
author_role author
author2 FAN,Xiaoxu
LIN,Lingshang
WANG,Juan
ZHANG,Long
WEI,Cunxu
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv HU,Pan
FAN,Xiaoxu
LIN,Lingshang
WANG,Juan
ZHANG,Long
WEI,Cunxu
dc.subject.por.fl_str_mv enzymatic hydrolysis
molecular structure
rice starch
surface proteins and lipids
thermal properties
topic enzymatic hydrolysis
molecular structure
rice starch
surface proteins and lipids
thermal properties
description Abstract Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100084
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.35016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126322408161280

Registros relacionados