Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads prepared by reverse spherification

To delaying starch digestion, a novel type of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads (CS/CMC/CaCl2-SA) was designed using reverse spherification for the first time. Differential scanning calorimetry (DSC) results showed that the liquid-core beads exhibited significant...

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Veröffentlicht in:	Food hydrocolloids 2024-11, Vol.156, p.110357, Article 110357
Hauptverfasser:	Zou, Jinling, Zhang, Kangning, Li, Weixian, Qin, Yang, Sun, Qingjie, Ji, Na, Xie, Fengwei
Format:	Artikel
Sprache:	eng
Schlagworte:	amylases calcium alginate calorimetry carboxymethylcellulose corn starch Delay starch digestibility digestible carbohydrates digestion electron microscopy glycemic index hydrocolloids hydrolysis Reverse spherification sodium alginate starch Starch liquid-core beads temperature thermal stability Thick calcium alginate shell
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Beschreibung
Zusammenfassung:	To delaying starch digestion, a novel type of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads (CS/CMC/CaCl2-SA) was designed using reverse spherification for the first time. Differential scanning calorimetry (DSC) results showed that the liquid-core beads exhibited significantly higher onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) compared to the original starch (p
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2024.110357