ArticleFood chemistry: X2023
Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed, 9 citations in OpenAlex.
- Enzymatic hydrolysis by Alcalase of red bean protein to develop corn starch/red bean protein hydrolysate complex for reduced glycemic response in vitro.Journal of the science of food and agriculture · 2026Article
- Effects of thermal processing on protein quality and bioactivity of tilapia: Explored byFood chemistry: X · 2026Article
- Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of -conjugated linoleic acid microcapsules.Food chemistry: X · 2025Article
- Advancement in starch complexes: structural features, bioactive encapsulation, and modification techniques.Journal of food science and technology · 2025Review
- Effects ofAnimals : an open access journal from MDPI · 2025Article
- Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Currently, the preparation methods and basic physicochemical properties of starch-FA complexes have been widely studied; however, no in-depth research on the regulatory mechanism of the digestive properties of debranched starch-unsaturated FA complexes has been conducted. Therefore, six fatty acids with different carbon chains and different degrees of unsaturation were complexed with de-branched millet starch in this research, using the microwave method. Microwave millet starch-linoleic acid complex (MPS-LOA) had the highest resistant starch (RS) content, and the structure and physicochemical properties of MPS-LOA were determined using various molecular techniques. The results indicate that MPS-LOA had a resistant starch (RS) content of 40.35% and the most notable fluorescence. The characteristic UV peaks of MPS-LOA were blue-shifted, and new IR peaks appeared. The crystalline structure changed to V-type crystals, the crystallinity increased, and the molecular weight decreased. The enthalpy and coagulability of MPS-LOA increased, and the swelling force decreased. Additionally, MPS-LOA showed enhanced α-glucosidase and α-amylase inhibition, and in-vitro hydrolysis kinetics analysis of MPS-LOA showed a hydrolysis index of 53.8 and an extended glycemic index (eGI)I of 54.6, indicating a low eGI food suitable for consumption by people with type II diabetes. These results provide a theoretical basis for the preparation of amylopectin- and starch-based foods with an anti-enzyme structure and a low glycemic index (GI).
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Registered trials
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