Emerging technologies, particularly microwave energy, have proven to be more efficient for heat moisture treatment to enhance starch functionality. In a sorghum food system, interactions between starch-phenolics and protein-phenolics significantly influence the nutritional properties of the food. Microwave heat moisture treatment decreased the starch hydrolysis index of sorghum meals from 69.89 % to 54.33 % in samples without phenolic extracts. The hydrolysis index was further reduced from 59.27 to 35.99 % and 54.74 to 36.18 % in samples containing non-tannin and tannin phenolic extracts. The addition of phenolics led to increased resistant starch content, characterized by higher levels of slowly digestible starch and a lower glycaemic index. The interactions between phenolic compounds, protein, starch, and the α-amylase enzyme contribute to the increased resistant starch content. Specifically, phenolics and proteins form barriers around starch granules that hinder digestion. Furthermore, interactions between phenolics and amylose further decrease digestibility while inhibiting α-amylase activity.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2025.143261 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties.
Food Chem
March 2025
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India. Electronic address:
In this study, Kodo millet starch was modified using dry heat treatment and heat-moisture treatment, followed by esterification with 3 % octenyl succinic anhydride to enhance its functional and structural properties for hybrid gel formulation and application as a fat replacer in cookies. Heat treatment before esterification significantly increased the degree of substitution (0.0068 to 0.
View Article and Find Full Text PDFChain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment.
Food Chem
March 2025
College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China. Electronic address:
Food postprocessing can induce the structural changes of starch-lipid complexes, however, how the chain length of fatty acids affects their reassembly behaviors during postprocessing has not been researched. Accordingly, starch-lipid complexes containing varying chain lengths of fatty acids were prepared and the changes in their structures and digestibility were investigated during microwave heat-moisture treatment. After treatment, the contents of complexed lipids, complex index, and single helix in the complexes increased, and the values were lower for complexes containing longer-chain fatty acids.
View Article and Find Full Text PDFGLEAM4: global land evaporation and soil moisture dataset at 0.1 resolution from 1980 to near present.
Sci Data
March 2025
Hydro-Climate Extremes Lab (H-CEL), Ghent University, Ghent, Belgium.
Terrestrial evaporation plays a crucial role in modulating climate and water resources. Here, we present a continuous, daily dataset covering 1980-2023 with a 0.1°spatial resolution, produced using the fourth generation of the Global Land Evaporation Amsterdam Model (GLEAM).
View Article and Find Full Text PDFAdhesive Hydrogel Paint for Passive Heat Dissipation via Radiative Coupled Evaporation Cooling.
Small
March 2025
School of Energy Science and Engineering, Central South University, Changsha, 430001, China.
Passive cooling technologies have shown great interest recently due to their free electricity, especially for radiative cooling (RC), and evaporation cooling (EC). While single-mode passive cooling is often limited by environmental conditions, such as sunlight, clouds, and humidity, resulting in a limited cooling performance. To address these issues, an adhesive hydrogel paint is designed for passive heat dissipation in the daytime or high workload via radiative coupled evaporation cooling (REC), which also can realize water self-replenishment at night or low workload by RC-assisted adsorption for moisture capture.
View Article and Find Full Text PDFThe value of spray drying as stabilization process for proteins.
Int J Pharm
March 2025
Drug Delivery and Disposition, KU Leuven, Department of Pharmaceutical and Pharmacological Sciences, Campus Gasthuisberg ON2, Herestraat 49, 3000 Leuven, Belgium. Electronic address:
Protein stability in solution state is often poor due to the intrinsic instability of proteins. A solution is to solidify them by using techniques like freeze or spray drying (SD). To shield therapeutic proteins from stress (e.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!