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Slow digestion property of microencapsulated normal corn starch
Published Date July 2014, Vol.60(1):99–104,doi:10.1016/j.jcs.2014.01.021
State Key Laboratory of Food Science and Technology, School of Food Science, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, People's Republic of China
Received 13 November 2013. Revised 27 January 2014. Accepted 28 January 2014. Available online 3 March 2014. Highlights
A slowly digestible starch (SDS) was produced through zein-based microencapsulation.
The slow digestion property is due to the hydrophobic zein barrier.
The amylose–lipid complex.
The encapsulation improved the sensory property of produced SDS for consumption.
Abstract Starch is the main glycemic dietary carbohydrate, and its nutritional quality is associated with the amount of slowly digestible starch (SDS) that is beneficial to glycemic control. In the current study, a microencapsulation of normal corn starch by zein protein and its slow digestion property were investigated. A significant increase of SDS and RS was shown for starch capsules (weight ratio of zein to starch: 1:6) containing plasticizers of glycerol and oleic acid after high temperature (≥70 °C) treatment. Further studies showed a substantially decreased viscosity and the formation of an amylose–lipid complex after starch gelatinization. Thus, the hydrophobic physical barrier of the zein matrix and the amylose–lipid complex might together limit the water accessibility and starch swelling leading to a dense packing of starch materials with a high amount of SDS. The acceptable sensory property makes it an ideal ingredient for specialty food preparation and glycemic control. Keywords
Slowly digestible starch
ENS, microencapsulated starch
ENSP, encapsulated starch containing plasticizer
GLP-1, glucagon-like peptide-1
GOPOD, glucose oxidase/peroxidase
NCS, non-encapsulated starch (or normal corn starch)