Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

Autor:	Béatrice Conde-Petit, Cornelia Heinemann, Andrea Renggli, Martina Zinsli, Felix Escher
Rok vydání:	2005
Předmět:	chemistry.chemical_classification Chromatography Aqueous solution Starch food and beverages Carbohydrate equipment and supplies Polysaccharide law.invention chemistry.chemical_compound Differential scanning calorimetry chemistry Chemical engineering Amylose law Crystallization Flavor Food Science
Zdroj:	LWT - Food Science and Technology. 38:885-894
ISSN:	0023-6438
Popis:	Starch, in particular the linear amylose, is able to form inclusion complexes with a wide variety of flavor compounds. Build-up and breakdown of starch/flavor structures in aqueous food model systems were followed with iodometric titration, oscillatory measurements, light microscopy and differential scanning calorimetry (DSC). Amylose-flavor complexation promotes gelation and spherulitic crystallization in simple starch dispersions as well as in complex food systems including milk proteins and sugars. Crystalline starch/flavor spherulites and amylose-flavor complexes are very slowly attacked by α-amylase in mouth while fast breakdown of amylose-flavor complexes becomes possible in the gastrointestinal tract. It is concluded that starch/flavor interactions influence the sensory properties of starch based food systems in particular texture quality and flavor release. Amylose-flavor complexation might be an encapsulation principle for food where a controlled flavor release is desired.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ffdcef767134641adae0b7f8b498784e https://doi.org/10.1016/j.lwt.2004.08.016 Zobrazit plný text záznamu Full Text from ScienceDirect