The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

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Standard

The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. / Li, Ruifen; Ding, Li; Guo, Ke; Qu, Jianzhou; Herburger, Klaus; Persson, Staffan; Blennow, Andreas; Zhong, Yuyue.

In: Food Chemistry, Vol. 404, No. Part A, 134525, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Li, R, Ding, L, Guo, K, Qu, J, Herburger, K, Persson, S, Blennow, A & Zhong, Y 2023, 'The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels', Food Chemistry, vol. 404, no. Part A, 134525. https://doi.org/10.1016/j.foodchem.2022.134525

APA

Li, R., Ding, L., Guo, K., Qu, J., Herburger, K., Persson, S., Blennow, A., & Zhong, Y. (2023). The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chemistry, 404(Part A), [134525]. https://doi.org/10.1016/j.foodchem.2022.134525

Vancouver

Li R, Ding L, Guo K, Qu J, Herburger K, Persson S et al. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chemistry. 2023;404(Part A). 134525. https://doi.org/10.1016/j.foodchem.2022.134525

Author

Li, Ruifen ; Ding, Li ; Guo, Ke ; Qu, Jianzhou ; Herburger, Klaus ; Persson, Staffan ; Blennow, Andreas ; Zhong, Yuyue. / The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. In: Food Chemistry. 2023 ; Vol. 404, No. Part A.

Bibtex

@article{38fbce9425194cd1a80d5d4f7c306d5b,
title = "The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels",
abstract = "High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.",
keywords = "Acidified milk gel, Casein, High amylose starch, Resistant starch, Whey protein",
author = "Ruifen Li and Li Ding and Ke Guo and Jianzhou Qu and Klaus Herburger and Staffan Persson and Andreas Blennow and Yuyue Zhong",
note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2023",
doi = "10.1016/j.foodchem.2022.134525",
language = "English",
volume = "404",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "Part A",

}

RIS

TY - JOUR

T1 - The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

AU - Li, Ruifen

AU - Ding, Li

AU - Guo, Ke

AU - Qu, Jianzhou

AU - Herburger, Klaus

AU - Persson, Staffan

AU - Blennow, Andreas

AU - Zhong, Yuyue

N1 - Publisher Copyright: © 2022 Elsevier Ltd

PY - 2023

Y1 - 2023

N2 - High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.

AB - High-amylose maize starch (HAMS) can provide dietary fiber to foods. In this study, we investigated the effects of three HAMSs (Gelose 50, Hylon VII, and NAFU50) on the functionality of casein (CA) and/or whey protein (WP) networks in acidified milk gels using normal maize starch (NMS) as a control thickener. When compared with NMS, HAMSs performed better in increasing the resistant starch content (RS), storage modulus, loss modulus, and complex viscosity of all the milk gels. The results are attributed to the retention of the starch granular integrity of HAMSs during the preparation of the milk gels, as observed by microscopy. HylonVII exhibited the highest RS and viscosity in all milk gel systems, especially in WP gels (71.8 % RS and >3000 Pa.s at 1 Hz viscosity). Our data provide support for the potential of using HAMS to develop healthier yogurt products using functional thickeners from natural sources.

KW - Acidified milk gel

KW - Casein

KW - High amylose starch

KW - Resistant starch

KW - Whey protein

U2 - 10.1016/j.foodchem.2022.134525

DO - 10.1016/j.foodchem.2022.134525

M3 - Journal article

C2 - 36242959

AN - SCOPUS:85139591593

VL - 404

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - Part A

M1 - 134525

ER -

ID: 325019604