Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel

Da Sol Jung, In Young Bae, Im Kyung Oh, Sang Ik Han, Sung-Joon Lee, Hyeon Gyu Lee

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3–0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80.93% of the total variation; PC1 and PC2 explained 50.40% and 30.53% of the total variance, respectively, implying that the two components provided a strong summary of the data. PC1, represented in vitro starch digestibility and was affected by the addition level of hydrocolloids: PC2, represented rheological parameters and was highly affected by the type of hydrocolloids. Moreover, there was a non-linear relationship between in vitro starch digestibility and rheological properties of Segoami-hydrocolloids gels. The hydrocolloids used in this study showed similar features according to the addition levels of hydrocolloids regardless of type. Segoami-0.5% arabic gum gel was the optimum preparation for retarding in vitro starch digestibility and maintaining rheological properties.

Original languageEnglish
Pages (from-to)442-448
Number of pages7
JournalInternational Journal of Biological Macromolecules
Volume104
DOIs
Publication statusPublished - 2017 Nov 1

Fingerprint

Colloids
Starch
Gels
Gum Arabic
guar gum
In Vitro Techniques
Amylose
Dietary Fiber
Flour
Principal Component Analysis
Principal component analysis
Weights and Measures

Keywords

  • Hydrocolloid
  • In vitro starch digestibility
  • Principle component analysis
  • Rheological property
  • Segoami

ASJC Scopus subject areas

  • Structural Biology
  • Biochemistry
  • Molecular Biology

Cite this

Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel. / Jung, Da Sol; Bae, In Young; Oh, Im Kyung; Han, Sang Ik; Lee, Sung-Joon; Lee, Hyeon Gyu.

In: International Journal of Biological Macromolecules, Vol. 104, 01.11.2017, p. 442-448.

Research output: Contribution to journalArticle

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abstract = "The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3–0.7{\%} for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80.93{\%} of the total variation; PC1 and PC2 explained 50.40{\%} and 30.53{\%} of the total variance, respectively, implying that the two components provided a strong summary of the data. PC1, represented in vitro starch digestibility and was affected by the addition level of hydrocolloids: PC2, represented rheological parameters and was highly affected by the type of hydrocolloids. Moreover, there was a non-linear relationship between in vitro starch digestibility and rheological properties of Segoami-hydrocolloids gels. The hydrocolloids used in this study showed similar features according to the addition levels of hydrocolloids regardless of type. Segoami-0.5{\%} arabic gum gel was the optimum preparation for retarding in vitro starch digestibility and maintaining rheological properties.",
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