Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions

Autor: Rob J. Hamer, Katja Loos, A. A. C. M. Oudhuis, Albert J. J. Woortman, Salomeh Ahmadiabhari
Přispěvatelé: Zernike Institute for Advanced Materials, Macromolecular Chemistry & New Polymeric Materials, Host-Microbe Interactions, Polymers at Surfaces and Interfaces, Polymer Chemistry and Bioengineering
Jazyk: angličtina
Rok vydání: 2013
Předmět:
Time Factors
Polymers and Plastics
Gelatinization
Starch
GLYCEROPHOSPHATIDYLCHOLINE
DIGESTIBILITY
water-content
Viscosity
chemistry.chemical_compound
Wheat starch
Starch gelatinization
Life
Thermal transition
Materials Chemistry
Amy lose inclusion complex
Solubility
Triticum
INDEX
Food Chemistry
Lysophosphatidylcholine
food and beverages
Egg Yolk
CULTIVARS
Thermodynamics
lipids (amino acids
peptides
and proteins)
amylose-lipid complexes
Swelling
medicine.symptom
EELS - Earth
Environmental and Life Sciences
Water ingression
Healthy Living
index
Surface Properties
Wheat starch granular structure
FI - Functional Ingredients
Suspensions
SYSTEMS
Levensmiddelenchemie
medicine
cultivars
Animals
Food and Nutrition
gelatinization
Cellulose
Biology
VLAG
WATER-CONTENT
Chromatography
Staining and Labeling
Organic Chemistry
AMYLOSE-LIPID COMPLEXES
Lysophosphatidylcholines
Amylose inclusion complex
chemistry
Chemical engineering
digestibility
glycerophosphatidylcholine
systems
Amylose
Gels
Zdroj: Carbohydrate Polymers 93 (2013) 1
Carbohydrate Polymers, 93(1), 224-231. ELSEVIER SCI LTD
Carbohydrate Polymers, 93(1), 224-231
Carbohydrate Polymers, 1, 93, 224-231
ISSN: 0144-8617
Popis: Starch is an omnipresent constituent which is used for its nutritional and structuring properties. Recently concerns have been raised since starch is a source of readily available glucose which is tightly correlated with diabetes type II and obesity. For this reason, the possibilities for modulating the digestibility of starch while preserving its functional properties were investigated; therefore the focus of this paper is on starch gelatinization and the effect of lysophosphatidylcholine (LPC) on the structuring properties of wheat starch. The effect of LPC on thermal properties and viscosity behavior of starch suspensions was studied using DSC and RVA, respectively. The influence on granular structure was observed by light microscopy. The RVA profile demonstrated no viscosity increase at high LPC concentrations which proves intact granular structure after gelatinization. LPC in intermediate concentrations resulted in a notable delay of pasting; however the peak and end viscosities were influenced as well. Lower LPC concentrations demonstrated a higher peak viscosity as compared with pure starch suspensions. DSC results imply that inclusion complexes of amylose-LPC might be formed during pasting time. Since the viscosity profiles are changed by LPC addition, swelling power and solubility of starch granules are influenced as well. LPC hinders swelling power and solubility of starch granules which are stimulated by heating. © 2012 Elsevier Ltd.
Databáze: OpenAIRE
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