Effect of safflower seed oil on the molecular structural and enzyme hydrolysis properties of maize starch-lipid complexes.

To investigate the impact of safflower seed oil on the structural and digestive properties of complexes formed by fatty acids of varying chain lengths with maize starch, the starch-fatty acid ternary complexes were prepared by a hydrothermal method. The results indicated that safflower seed oil inhibited the complexation of relatively short-chain fatty acids (C10:0, C12:0, and C16:0) with starch, and promoted the complexation of long-chain fatty acids (C18:0). Intriguingly, safflower seed oil showed no significant impact on the formation of linoleic acid (C18:2) complexes, suggesting selective interactions within the starch-fatty acid complexes.

Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates.

This study investigated the formation of conjugates between whey protein isolate (WPI) and green tea extract (GTE) using three methods: redox-pair (R), ultrasound-assisted redox-pair (RU), and ultrasonication (UL). Ultrasonication significantly reduced the reaction time for synthesizing WPI-GTE conjugates compared to the standard R method (p < 0.05).

Nutritional Profiles of Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice.

For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. is one of the non-glutinous rice ( L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand.

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).

Background: Wet paddy needs to be dried to reduce its moisture content after harvesting. In this study, effects of postharvest drying condition on in vitro starch digestibility and estimated glycemic index of cooked rice (Oryza sativa L.) were investigated.