title: Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties.
abstract: This study investigated structural, in vitro digestion and physicochemical properties of normal rice starch (NRS)/flour (NRF) complexed with maize oil (MO) through heat-moisture treatment (HMT). The NRS-/NRF-MO complex displayed an increased pasting temperature and a decreased peak viscosity. After HMT, less ordered Maltese and more granule fragments were observed for NRS-/NRF-MO complex. Meanwhile, more aggregation was observed in the HMT samples with higher moisture contents. We found that higher onset temperature, lower enthalpy change and relative crystallinity of the NRS-/NRF-MO complex were associated with a higher moisture content of HMT samples. The higher moisture content of HMT was also favorable for the amylose-lipid complex formation. Differences in starch digestion properties were found for NRS-MO and NRF-MO complex. All of the NRS/NRF complexed MO after cooking showed lower rapidly digestible starch (RDS) contents compared with the control sample, therein NRS-/NRF- MO20%exhibited the highest sum of the slowly digestible starch and resistant starch contents. In general, HMT had a greater impact on the in vitro digestion and physicochemical properties of flour samples compared with starch counterparts.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
authors.forename: Xu
authors.initials: X
authors.lastname: Chen
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China.
authors.forename: Xiaowei
authors.initials: X
authors.lastname: He
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China.
authors.forename: Xiong
authors.initials: X
authors.lastname: Fu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China. Electronic address: zhangb@scut.edu.cn.
authors.forename: Bin
authors.initials: B
authors.lastname: Zhang
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China. Electronic address: fechoh@scut.edu.cn.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Huang
mesh_terms: D000688:Amylose / Q000737:chemistry; D003296:Cooking; D003314:Corn Oil / Q000737:chemistry*; D005433:Flour; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics; D014783:Viscosity; D014867:Water / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
chemical_list: D014867:Water; D003314:Corn Oil; D013213:Starch; D000688:Amylose
keywords: Digestibility; Heat-moisture treatment; Maize oil; Resistant starch; Rice protein