| 1. |
- Ekström, Linda M N K, et al.
(författare)
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Oat β-glucan containing bread increases the glycaemic profile
- 2017
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Ingår i: Journal of Functional Foods. - : Elsevier BV. - 1756-4646. ; 32, s. 106-111
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Tidskriftsartikel (refereegranskat)abstract
- A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria of β-glucan molecular weight and was included in a meal study. The three levels of oat β-glucans reduced the GI and glucose iPeak by 32–37% compared to a white wheat reference bread. Furthermore, the highest oat β-glucan level increased GP by 66% compared to the reference bread. It is concluded that the oat β-glucans were suitable for use in baking, since the MW remained relatively high. Thus, the oat ingredient showed an interesting potential to be used when tailoring the glycaemic profile of bread products.
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| 2. |
- Eliasson, Ann-Charlotte, et al.
(författare)
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From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
- 2013
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Ingår i: Cereal Chemistry. - 0009-0352. ; 90:4, s. 326-334
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Tidskriftsartikel (refereegranskat)abstract
- In this review, starch behavior is described from molecules in solution to the use of starch in products. The determination of molecular characteristics with asymmetrical flow field-flow fractionation is described, and the behavior of starch in binary solutions is discussed. The organization of starch in granules and the changes in organization during gelatinization and retrogradation are then described. The role of starch retrogradation in bread staling is described in some detail, and the influence of water mobility and distribution is discussed in relation to amylopectin retrogradation. Finally, the use of starch as emulsifier is described. Hydrophobically modified starch is one possibility for emulsion stabilization; also, the starch granule as such can be used to stabilize emulsions (so-called Pickering emulsions).
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| 3. |
- Fuentes, Catalina, et al.
(författare)
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Characterization of non-solvent precipitated starch using asymmetrical flow field-flow fractionation coupled with multiple detectors
- 2019
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Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 206, s. 21-28
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Tidskriftsartikel (refereegranskat)abstract
- Non-solvent precipitated starch (non-SPS) is a novel component for starch-based emulsions. Herein, three non-SPS materials were prepared using ethanol as a precipitant of waxy maize starch granules (WMs). The WMs were either untreated (SP) or pre-treated via acid-hydrolysis (AHSP). In addition, SP was modified using n-octenyl succinic anhydride (OSA), yielding OSASP. This study aimed to investigate the influence of the non-SPS preparation method on the size, molar mass (M), and apparent density (ρapp) of the materials when subjected to different dissolution/dispersion procedures using asymmetrical flow field-flow fractionation (AF4). The results showed that the molar mass, size, and apparent density depended on the type of non-SPS with a decrease in Mw (1.8–9.4 g/mol) and rrms (60–148 nm) upon re-dispersion in different media in the order: SP > OSASP > AHSP. Moreover, different types of non-SPS materials displayed different conformational properties and were stable in aqueous solution at room temperature in the investigated time (24 h).
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| 4. |
- Fuentes, Catalina, et al.
(författare)
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Fractionation and characterization of starch granules using field-flow fractionation (FFF) and differential scanning calorimetry (DSC)
- 2019
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Ingår i: Analytical and Bioanalytical Chemistry. - : Springer Science and Business Media LLC. - 1618-2642 .- 1618-2650. ; 411:16, s. 3665-3674
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Tidskriftsartikel (refereegranskat)abstract
- Starch is one of the main carbohydrates in food; it is formed by two polysaccharides: amylose and amylopectin. The granule size of starch varies with different botanical origins and ranges from less than 1 μm to more than 100 μm. Some physicochemical and functional properties vary with the size of the granule, which makes it of great interest to find an efficient and accurate size-based separation method. In this study, the full-feed depletion mode of split-flow thin cell fractionation (FFD-SF) was employed for a size-based fractionation of two types of starch granules (corn and potato) on a large scale. The fractionation efficiency (FE) of fraction-a for corn and potato granules was 98.4 and 99.4%, respectively. The FFD-SF fractions were analyzed using optical microscopy (OM) and gravitational field-flow fractionation (GrFFF). The respective size distribution results were in close agreement for the corn starch fractions, while they were slightly different for the potato starch fractions. The thermal properties of FFD-SF fractions were analyzed, and the results for the potato starch showed that the peak temperature of gelatinization (T p ) slightly decreases as the size of the granules increases. Additionally, the enthalpy of gelatinization (ΔH) increases when the granule size increases and shows negative correlation with the gelatinization range (ΔT).
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| 5. |
- Fuentes, Catalina, et al.
(författare)
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Physicochemical and structural properties of starch from five Andean crops grown in Bolivia
- 2019
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Ingår i: International Journal of Biological Macromolecules. - : Elsevier BV. - 0141-8130. ; 125, s. 829-838
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Tidskriftsartikel (refereegranskat)abstract
- Three Andean grains - amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa), canihua (Chenopodium pallidicaulle) - and two Andean roots starches - achira (Canna indica), maca (Lepidium meyenii) - were studied. Physicochemical properties such as granule size, crystallinity, pasting properties among other as well as structural properties such as root-mean-square radius (rrms), weight-average molar mass (Mw) and apparent density (ρapp) were analyzed in order to evaluate the relation between them. Grains were similar in most of their characteristics as roots in their i.e. granule size, shape, type of crystallinity, Mw and rrms varied according to botanical source. The starch granules from grains were in a narrow diameter range (0.5 to 2 μm) and displayed A-type X-ray diffraction pattern (XRD). Roots starch had a wide granule diameter range (1 to 100 μm) and displayed a B-type XRD. The amylose content varied between 0 and 48% where amaranth had the lowest value and achira had the highest. Furthermore, quinoa and canihua starches had very low breakdown in pasting properties, indicating high stability during cooking. A model is proposed that relates pasting properties i.e. peak viscosity and final viscosity with ρapp, gelatinization enthalpy, granule size and amylose content.
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| 6. |
- Gari, Hala, et al.
(författare)
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Amperometric In Vitro Monitoring of Penetration through Skin Membrane
- 2015
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Ingår i: Electroanalysis. - : Wiley. - 1040-0397 .- 1521-4109. ; 27:1, s. 111-117
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to demonstrate that penetration of quercetin, hydrogen peroxide and ascorbic acid through skin membranes can be monitored amperometrically. Skin membrane was fixed on the top of chemically modified electrodes and penetration of the appropriate compound was registered as electrode current. The methodology allows the study of penetration from solution as well as from pharmaceutical creams. From real-time measurements of electrode current, fluxes and diffusion coefficients of mentioned compounds in skin membranes have been estimated.
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| 7. |
- Leeman, Margareta, et al.
(författare)
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Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
- 2006
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Ingår i: Carbohydrate Polymers. - : Elsevier BV. - 0144-8617. ; 65:3, s. 306-313
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Tidskriftsartikel (refereegranskat)abstract
- Two genetically modified potato starches derived from the same mother line (64%, 1% and 23% amylose, respectively) were used to study the bioavailability after various heat treatments. The conditions for the treatments were of minor importance for resistant starch (RS) formation and hydrolysis results, as compared to the proportion of amylose. A high amylose content gave lower hydrolysis index (HI) and higher amounts of RS than starches with less amylose. Retrograded amylopectin contributed to a decreased HI, although only the high amylose line showed sufficient reduction in predicted glycaemic indices (Gl). The line with high amylose content contained 25-30% RS vs. in the range of 0-5% for the other starches. Results could neither be explained by the presence of intact granules, nor by the content of retrograded amylose. Therefore, a synergistic effect between the starch components was suggested to affect the RS and starch hydrolysis. (c) 2006 Elsevier Ltd. All rights reserved.
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| 8. |
- Marefati, Ali, et al.
(författare)
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Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
- 2015
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 51, s. 261-271
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Tidskriftsartikel (refereegranskat)abstract
- The process stability of water-in-oil-in-water (W/O/W) double emulsions stabilized with food-grade OSA modified quinoa starch granules was investigated. The effect of oils with differing melting points, as well as the effect of in situ partial gelatinization of the granules, on stability of emulsions was also investigated. The physical stability and release of a tracer (carmine) from the internal aqueous phase of double emulsions were characterized after each process stage using particle size analysis, light microscopy and spectrophotometry. When liquid shea oil was used the particle sizes varied in mode of D[4,3] from 28 +/- 2 mu m for initial fresh double emulsions to 90 +/- 7 mu m for heat treated and 210 +/- 11 mu m for heat treated, freeze-dried and reconstituted emulsions. Non-heat treated emulsions collapsed on freeze-drying due to high susceptibility of liquid oil droplets towards destabilization, when the external aqueous phase is crystalized. When solid shea oil was used the mode of D[4,3] varied from 48 +/- 0 mu m in initial emulsions to 118 +/- 3 mu m for heat treated emulsions and the freeze-dried and reconstituted emulsions showed 62 +/- 3 mu m or 85 +/- 11 mu m for non-heat treated and heat treated samples respectively. Reconstituted freeze-dried emulsion retained the encapsulated marker to over 97%. Overall, application of oil phase solid at room temperature and in situ heat treatment had a positive impact on process stability towards freezing and freeze drying. The result of this study revealed the feasibility to develop food-grade oil filled powders from OSA modified starch Pickering emulsions with approximately 70 wt% oil content by freeze-drying. (C) 2015 Elsevier Ltd. All rights reserved.
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| 9. |
- Marefati, Ali, et al.
(författare)
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Freezing and freeze-drying of Pickering emulsions stabilized by starch granules
- 2013
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Ingår i: Colloids and Surfaces A: Physicochemical and Engineering Aspects. - : Elsevier BV. - 0927-7757. ; 436, s. 512-520
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to investigate the possibility to produce novel powder materials based on chemically modified starch granule stabilized Pickering oil-in-water (O/W) emulsions. This study also investigated the effect of partial starch gelatinization in situ, dispersed phase type (two oil types with different melting points), freezing method and thawing, and freeze-drying and rehydrating on the overall properties of the emulsions. The emulsions showed high freeze thaw stability. The results of this study demonstrated the feasibility of the production of oil containing hydrocolloid-based powders, through combination of heat treated or even non-heat treated starch Pickering emulsions and freeze-drying. The final powders comprised high weight percentage of oil (over 80%, w/w). Upon rehydration of powders, the starch stabilized oil drops were found to be only moderately affected by the process with some aggregation observed. (C) 2013 Elsevier B.V. All rights reserved.
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| 10. |
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