| The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch. | |
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MedLine Citation:
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PMID: 23350925 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In Asia, rice and rice products are the main sources of carbohydrate contributing to both dietary energy and glycaemic load. It is known that complexation of starch with lipids could potentially reduce the availability of starch to enzymatic degradation. The aim of this study was to investigate the effect of capric, lauric, myristic, palmitic and stearic acids, ranging from 0 to 2 mmol/g starch, on complexing index and in vitro digestibility of gelatinized rice starch. The results revealed that the ability of rice starch to complex with saturated fatty acids increased with increasing concentration; but reduced with increasing lipid chain length. The complexation of rice starch with capric, lauric, myristic and stearic acids did not reduce the in vitro starch digestibility, except rice starch-palmitic acid complexes. |
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Authors:
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Yean Yean Soong; Hui Jen Goh; Cjeya K Henry |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2013-1-28 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2013 Jan |
Date Detail:
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Created Date: 2013-1-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences , Singapore 117609 , Singapore. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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