Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases
| Autor: | R.J. (Rob) Hamer, Katja Loos, Salomeh Ahmadiabhari, Albert J. J. Woortman |
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| Přispěvatelé: | Macromolecular Chemistry & New Polymeric Materials |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Polymers and Plastics
Gelatinization Starch chemistry.chemical_compound Wheat starch Rheology Amylose Enzymatic hydrolysis Dynamic modulus Levensmiddelenchemie Materials Chemistry Rheological properties Triticum VLAG Chromatography Food Chemistry Lysophosphatidylcholine Viscosity Hydrolysis Organic Chemistry Temperature Lysophosphatidylcholines food and beverages Dynamic mechanical analysis Elasticity Amylose inclusion complexation chemistry Chemical engineering lipids (amino acids peptides and proteins) Gels |
| Zdroj: | Carbohydrate Polymers 122 (2015) Carbohydrate Polymers, 122, 197-201. ELSEVIER SCI LTD Carbohydrate Polymers, 122, 197-201 |
| ISSN: | 0144-8617 |
| Popis: | Amylose is able to form helical inclusion complexes with lysophosphatidylcholine (LPC). This complexation influences the functional and rheological properties of wheat starch; however it is well known that the formation of these complexes lead the starchy systems to a slower enzymatic hydrolysis. Based on this, to benefit from both the structuring properties of starch and also lower digestibility of the inclusion complexes, the objective of this study is the formation of amylose-LPC inclusion complexes while developing a firm network providing the desired functional properties in a starchy system. To investigate the influence of amylose-LPC complex formation at different stages of starch gelation on the viscosity behavior of wheat starch, 3% (w/w) LPC was added at three different points of the viscosity profile, obtained by Rapid Visco Analyzer (RVA). LPC addition at all points affected the gelation behavior of wheat starch as compared with the reference. LPC addition at half-peak and peak of the viscosity profile resulted in a viscosity increase during cooling. Measuring the dynamic rheological properties of the freshly prepared gelatinized samples showed a decrease of storage modulus (G’) and loss modulus (G’’) in the presence of LPC. During storage, in the presence of LPC, a lower elasticity was observed which indicates a lower rate of amylose retrogradation due to complexation with LPC. |
| Databáze: | OpenAIRE |
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