Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin
Tóm tắt
Từ khóa
Tài liệu tham khảo
Ahmadi-Abhari, 2013, The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase, Carbohydrate Polymers, 97, 436, 10.1016/j.carbpol.2013.04.095
Amoako, 2016, Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule, Food Chemistry, 208, 10, 10.1016/j.foodchem.2016.03.096
BeMiller, 2015, Physical modification of food starch functionalities, Annual Review of Food Science and Technology, 6, 19, 10.1146/annurev-food-022814-015552
Bie, 2016, Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas, Innovative Food Science & Emerging Technologies, 34, 336, 10.1016/j.ifset.2016.03.005
Chai, 2013, Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch, Journal of Agricultural and Food Chemistry, 61, 8608, 10.1021/jf402821r
Chi, 2018, Modulating in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid, Food Hydrocolloids, 89, 821, 10.1016/j.foodhyd.2018.11.016
Chi, 2017, Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid, Food & Function, 8, 720, 10.1039/C6FO01468B
Chi, 2019, Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid, Food Hydrocolloids, 89, 821, 10.1016/j.foodhyd.2018.11.016
Deshpande, 2010, Interactions of tannic acid and catechin with legume starches, Journal of Food Science, 47, 2080, 10.1111/j.1365-2621.1982.tb12956.x
Englyst, 1992, Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition, 46, S33
Gao, 2019, The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch, International Journal of Biological Macromolecules, 138, 819, 10.1016/j.ijbiomac.2019.07.147
Han, 2020, Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes, Lwt-food Science and Technology, 125, 109227, 10.1016/j.lwt.2020.109227
He, 2018, Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch, Starch Staerke, 70, 1700038, 10.1002/star.201700038
Jiranuntakul, 2013, Nano-structure of heat-moisture treated waxy and normal starches, Carbohydrate Polymers, 97, 1, 10.1016/j.carbpol.2013.04.044
Karunaratne, 2016, Physicochemical interactions of maize starch with ferulic acid, Food Chemistry, 199, 372, 10.1016/j.foodchem.2015.12.033
Kim, 2012, Effects of hydrocolloids on the pasting and paste properties of commercial pea starch, Carbohydrate Polymers, 88, 1164, 10.1016/j.carbpol.2012.01.060
Li, 2010, Study on the interaction between 3 flavonoid compounds and alpha-amylase by fluorescence spectroscopy and enzymatic kinetics, Journal of Food Science, 74, C199, 10.1111/j.1750-3841.2009.01080.x
Liu, 2019
Liu, 2019, Synergistic effect of hydrothermal treatment and lauric acid complexation under different pressure on starch assembly and digestion behaviors, Food Chemistry, 278, 560, 10.1016/j.foodchem.2018.11.097
Liu, 2019, Effects of soluble dietary fiber on the crystallinity, pasting, rheological, and morphological properties of corn resistant starch, Lwt-food Science and Technology, 111, 632, 10.1016/j.lwt.2019.01.059
Liu, 2016, In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure, Carbohydrate Polymers, 144, 1, 10.1016/j.carbpol.2016.02.028
Li, 2009, Comparative evaluation of quercetin, isoquercetin and rutin as inhibitors of α-glucosidase, Journal of Agricultural and Food Chemistry, 57, 11463, 10.1021/jf903083h
Ma, 2018, Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review, Critical Reviews in Food Science and Nutrition, 58, 1059, 10.1080/10408398.2016.1230537
Ma, 2011, Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds, Carbohydrate Polymers, 83, 1869, 10.1016/j.carbpol.2010.10.055
Martinez-Gonzalez, 2018, Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR), Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 206, 437, 10.1016/j.saa.2018.08.057
Ma, 2019, Effects of konjac glucomannan on pasting and rheological properties of corn starch, Food Hydrocolloids, 89, 234, 10.1016/j.foodhyd.2018.10.045
Ma, 2019, Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch, Food Hydrocolloids, 96, 663, 10.1016/j.foodhyd.2019.06.014
Ohno, 2008, Relationship between the broad OH stretching band of methanol and hydrogen-bonding patterns in the liquid phase, The Journal of Physical Chemistry A, 112, 7342, 10.1021/jp800995m
Putseys, 2010, Amylose-inclusion complexes: Formation, identity and physico-chemical properties, Journal of Cereal Science, 51, 238, 10.1016/j.jcs.2010.01.011
Shamai, 2003, Polymorphism of resistant starch type III, Carbohydrate Polymers, 54, 363, 10.1016/S0144-8617(03)00192-9
Shi, 2018, Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex, Food Hydrocolloids, 74, 315, 10.1016/j.foodhyd.2017.08.003
Song, 2000, Characterization of barley starches of waxy, normal, and high amylose varieties, Carbohydrate Polymers, 41, 365, 10.1016/S0144-8617(99)00098-3
Sun, 2016, Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching, Food Chemistry, 208, 51, 10.1016/j.foodchem.2016.03.093
Tadera, 2006, Inhibition of alpha-glucosidase and alpha-amylase by flavonoids, Journal of Nutritional Science & Vitaminology, 52, 149, 10.3177/jnsv.52.149
Thirumdas, 2017, Cold plasma: An alternative technology for the starch modification, Food Biophysics, 12, 129, 10.1007/s11483-017-9468-5
Thirumdas, 2017, Functional and rheological properties of cold plasma treated rice starch, Carbohydrate Polymers, 157, 1723, 10.1016/j.carbpol.2016.11.050
Van Hung, 2013, Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes, Starch - Stärke, 65, 382, 10.1002/star.201200168
Wang, 2018, Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids, Food Hydrocolloids, 81, 191, 10.1016/j.foodhyd.2018.02.020
Wang, 2016, The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review, Trends in Food Science & Technology, 56, 21, 10.1016/j.tifs.2016.07.004
Wang, 2008, Effect of flaxseed gum addition on rheological properties of native maize starch, Journal of Food Engineering, 89, 87, 10.1016/j.jfoodeng.2008.04.005
Wei, 2008, Synthesis and flocculating properties of cationic starch derivatives, Carbohydrate Polymers, 74, 673, 10.1016/j.carbpol.2008.04.026
Yan, 2020, Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment, Food Chemistry, 306, 125589, 10.1016/j.foodchem.2019.125589
Zhang, 2011, Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin, Lwt-food Science and Technology, 44, 787, 10.1016/j.lwt.2010.09.001
Zhao, 2019, Physicochemical properties and digestion of the lotus seed starch-green tea polyphenol complex under ultrasound-microwave synergistic interaction, Ultrasonics Sonochemistry, 52, 50, 10.1016/j.ultsonch.2018.11.001
Zhu, 2015, Interactions between starch and phenolic compound, Trends in Food Science & Technology, 43, 129, 10.1016/j.tifs.2015.02.003