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In Vitro Digestibility of Nanoporous Wheat Starch Aerogels.
J Agric Food Chem. 2018 Sep 12; 66(36):9490-9497.JA

Abstract

This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking.

Authors+Show Affiliations

Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States.Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States.Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States.Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30130963

Citation

Ubeyitogullari, Ali, et al. "In Vitro Digestibility of Nanoporous Wheat Starch Aerogels." Journal of Agricultural and Food Chemistry, vol. 66, no. 36, 2018, pp. 9490-9497.
Ubeyitogullari A, Brahma S, Rose DJ, et al. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. J Agric Food Chem. 2018;66(36):9490-9497.
Ubeyitogullari, A., Brahma, S., Rose, D. J., & Ciftci, O. N. (2018). In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. Journal of Agricultural and Food Chemistry, 66(36), 9490-9497. https://doi.org/10.1021/acs.jafc.8b03231
Ubeyitogullari A, et al. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. J Agric Food Chem. 2018 Sep 12;66(36):9490-9497. PubMed PMID: 30130963.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. AU - Ubeyitogullari,Ali, AU - Brahma,Sandrayee, AU - Rose,Devin J, AU - Ciftci,Ozan N, Y1 - 2018/08/30/ PY - 2018/8/23/pubmed PY - 2018/9/22/medline PY - 2018/8/23/entrez KW - aerogel KW - digestibility KW - nanoporous KW - resistant starch KW - supercritical KW - wheat starch SP - 9490 EP - 9497 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 36 N2 - This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/30130963/In_Vitro_Digestibility_of_Nanoporous_Wheat_Starch_Aerogels_ L2 - https://doi.org/10.1021/acs.jafc.8b03231 DB - PRIME DP - Unbound Medicine ER -