Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils
Plant Foods for Human Nutrition · Mart 2025
YÖKSİS Kayıtları
The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils
Plant Foods for Human Nutrition · 2025 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ HÜMEYRA ÇETİN BABAOĞLU →
The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils
Plant Foods for Human Nutrition · 2025 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Makale Bilgileri
DergiPlant Foods for Human Nutrition
Yayın TarihiMart 2025
Cilt / Sayfa80
Scopus ID2-s2.0-86000225036
Erişim🔓 Açık Erişim
Özet
This study aimed to investigate the enzymatic hydrolysis of sunflower, olive, and flaxseed oils and its impact on starch complexation and properties. Enzymatic treatment significantly increased free fatty acid content to 45% without any significant change in fatty acid composition and oxidation precursors. The complexation of high amylose maize starch with hydrolysed flaxseed oil was effective in limiting starch digestion. The highest resistant starch content and expected glycemic index value were determined in starch lipid complex formed by hydrolysed flaxseed oil to be 69.11% and 56.44, respectively. According to XRD patterns, V-type formation was obtained only in complexes formed by hydrolysed oils. Overall, it is concluded that enzymatic hydrolysis of polyunsaturated triglyceride fatty acids to free fatty acids and subsequent complexation with starch can be effective in the production of RS5.
Yazarlar (3)
1
Fatma Nur Akgül
2
Hümeyra Cetin-Babaoglu
3
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
Anahtar Kelimeler
Enzymatic hydrolysis
Resistant starch
RS5
Starch-lipid inclusion complex
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey