Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate.

Starch-lipid complexes were prepared from high amylose starch (HAS) with stearic acid (SA) or potassium stearate (PS) at different molar concentrations. The complexes (HAS-PS) formed between HAS and PS showed polyelectrolyte characteristics with ζ-potential ranging from -22.2 to -32.

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin.

In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly ( < 0.

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch.

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased ( < 0.05), whereas its breakdown value and setback value decreased.

Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch.

Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by measuring the pasting parameters, melting enthalpy (ΔH), rheological characteristic parameters, intensity ratio of 1047 cm to 1022 cm (R), and relative crystallinity (RC) of RS-AG blends. Rapid visco analysis shows that AG could significantly change the gelatinization parameters of RS.

Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice.

Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.

Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment.

Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA). In this study, we determined EBI's influence on the physical and chemical properties of corn contaminated with ZEN and OTA. Moreover, the toxicity of corn after EBI was assessed through a mouse experiment.

Effect of Ozone and Electron Beam Irradiation on Degradation of Zearalenone and Ochratoxin A.

Zearalenone (ZEN) and ochratoxin A (OTA) are key concerns of the food industry because of their toxicity and pollution scope. This study investigated the effects of ozone and electron beam irradiation (EBI) on the degradation of ZEN and OTA. Results demonstrated that 2 mL of 50 μg/mL ZEN was completely degraded after 10 s of treatment by 2.