Physicochemical interactions of maize starch with ferulic acid

Food Chemistry
Rusiru Karunaratne, Fan Zhu

Abstract

Ferulic acid is widely present in diverse foods and has great health benefits. Starch is a major food component and can be flexibly employed to formulate various products. In this study, the effect of ferulic acid addition on various physicochemical properties of normal maize starch was explored. The properties including swelling, pasting, steady shear and dynamic oscillation rheology, gelatinization, retrogradation, and gel texture were affected by ferulic acid to various extents, depending on the addition level. Enzyme susceptibility of granular starch to α-amylase was not affected. These influences may be explained by the functions of solubilized as well as insoluble ferulic acid which was in the form of crystals in starch matrix. On the molecular level, V-type amylose-ferulic acid inclusion complex formation was not observed by both co-precipitation and acidification methods. The results of this study may inspire further studies on the interactions of phenolics with other food ingredients and their role in food quality.

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Citations

Dec 28, 2017·Molecular Nutrition & Food Research·Naohisa ShobakoKousaku Ohinata
Feb 26, 2019·Critical Reviews in Food Science and Nutrition·Lijun Sun, Ming Miao
Nov 24, 2020·International Journal of Biological Macromolecules·Yu XiaoJingsheng Liu
Jan 28, 2021·Journal of the Science of Food and Agriculture·Lizhi GaoTi Li
Nov 16, 2020·Food Chemistry·Mejo Kuzhithariel Remanan, Fan Zhu
Nov 2, 2020·International Journal of Biological Macromolecules·Hua LiBaocheng Xu

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