Hydrothermal treatment of water yam starch in a non-granular state: slowly digestible starch content and structural characteristics.

Unlabelled: Gelatinized water yam starch was subjected to hydrothermal treatment (25, 30, and 35% moisture content for 1, 8, 16, and 24 h at 100 °C) and characterized by X-ray diffractometry, solid-state ¹³C cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, and digestibility analysis. The slowly digestible starch (SDS) content of the starch treated at 30% moisture content for 24 h reached 49.1%, 31.

Influence of sodium chloride and glucose on the aggregation behavior of heat-denatured ovalbumin investigated with a multiangle laser light scattering technique.

The molecular characteristics of ovalbumin aggregates formed by heating with NaCl and glucose were investigated with a multi-angle laser light scattering system. The presence of NaCl and glucose affected the formation and molecular structure of the aggregates. Specifically, glucose increased the denaturation temperature of ovalbumin due to thermal stabilization of the native state of ovalbumin, regardless of the content of added NaCl.