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Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel.
Int J Biol Macromol. 2017 Nov; 104(Pt A):442-448.IJ

Abstract

The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3-0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80.93% of the total variation; PC1 and PC2 explained 50.40% and 30.53% of the total variance, respectively, implying that the two components provided a strong summary of the data. PC1, represented in vitro starch digestibility and was affected by the addition level of hydrocolloids: PC2, represented rheological parameters and was highly affected by the type of hydrocolloids. Moreover, there was a non-linear relationship between in vitro starch digestibility and rheological properties of Segoami-hydrocolloids gels. The hydrocolloids used in this study showed similar features according to the addition levels of hydrocolloids regardless of type. Segoami-0.5% arabic gum gel was the optimum preparation for retarding in vitro starch digestibility and maintaining rheological properties.

Authors+Show Affiliations

Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea, Republic of Korea.Department of Food & Fermentation, Far East University, Gamgok, Eumseong, Chungbuk 369-700, Republic of Korea.Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea, Republic of Korea.Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Miryang 50424, Republic of Korea.Department of Food Bioscience & Technology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea.Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea, Republic of Korea. Electronic address: hyeonlee@hanyang.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28627390

Citation

Jung, Da Sol, et al. "Classification of Hydrocolloids Based On in Vitro Starch Digestibility and Rheological Properties of Segoami Gel." International Journal of Biological Macromolecules, vol. 104, no. Pt A, 2017, pp. 442-448.
Jung DS, Bae IY, Oh IK, et al. Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel. Int J Biol Macromol. 2017;104(Pt A):442-448.
Jung, D. S., Bae, I. Y., Oh, I. K., Han, S. I., Lee, S. J., & Lee, H. G. (2017). Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel. International Journal of Biological Macromolecules, 104(Pt A), 442-448. https://doi.org/10.1016/j.ijbiomac.2017.06.063
Jung DS, et al. Classification of Hydrocolloids Based On in Vitro Starch Digestibility and Rheological Properties of Segoami Gel. Int J Biol Macromol. 2017;104(Pt A):442-448. PubMed PMID: 28627390.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel. AU - Jung,Da Sol, AU - Bae,In Young, AU - Oh,Im Kyung, AU - Han,Sang-Ik, AU - Lee,Sung-Joon, AU - Lee,Hyeon Gyu, Y1 - 2017/06/13/ PY - 2017/02/27/received PY - 2017/05/25/revised PY - 2017/06/12/accepted PY - 2017/6/20/pubmed PY - 2018/5/4/medline PY - 2017/6/20/entrez KW - Hydrocolloid KW - In vitro starch digestibility KW - Principle component analysis KW - Rheological property KW - Segoami SP - 442 EP - 448 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 104 IS - Pt A N2 - The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3-0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80.93% of the total variation; PC1 and PC2 explained 50.40% and 30.53% of the total variance, respectively, implying that the two components provided a strong summary of the data. PC1, represented in vitro starch digestibility and was affected by the addition level of hydrocolloids: PC2, represented rheological parameters and was highly affected by the type of hydrocolloids. Moreover, there was a non-linear relationship between in vitro starch digestibility and rheological properties of Segoami-hydrocolloids gels. The hydrocolloids used in this study showed similar features according to the addition levels of hydrocolloids regardless of type. Segoami-0.5% arabic gum gel was the optimum preparation for retarding in vitro starch digestibility and maintaining rheological properties. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/28627390/Classification_of_hydrocolloids_based_on_in_vitro_starch_digestibility_and_rheological_properties_of_Segoami_gel_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)30728-6 DB - PRIME DP - Unbound Medicine ER -
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