The effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes
| Autor: | Salomeh Ahmadiabhari, A. A. C. M. Oudhuis, Rob J. Hamer, Albert J. J. Woortman, Katja Loos |
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| Přispěvatelé: | Macromolecular Chemistry & New Polymeric Materials |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
amylase
CHAIN LENGTHS Starch granule structure Complex formation Enthalpy WHEAT THERMAL-PROPERTIES FI - Functional Ingredients DSC LIPID COMPLEXES chemistry.chemical_compound Life KINETIC-PARAMETERS Amylose Levensmiddelenchemie Food and Nutrition Confocal laser scanning microscopy Amylase VLAG Prolonged incubation Lysophosphatidylcholine Food Chemistry biology GELATINIZATION Organic Chemistry amylodextrin fine-structure Amylose inclusion complexation Crystallography chemistry glycogen SEM biology.protein STARCH ELSS - Earth Life and Social Sciences announcement Inclusion (mineral) Healthy Living FUNCTIONALITY Food Science Nuclear chemistry |
| Zdroj: | Starch-Stärke 66 (2014) 3-4 Starch-Stärke, 66(3-4), 251-259 Starch/Staerke, 3-4, 66, 251-259 Starch-Starke, 66(3-4), 251-259. WILEY-V C H VERLAG GMBH |
| ISSN: | 0038-9056 |
| Popis: | The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amyloselysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the gelatinization temperature of starch, using DSC, CLSM and SEM. At temperatures below 50°C, only low amounts of complexes were formed; even upon prolonged incubation time (16 h). However, our results show that heating at 50-60°C, for prolonged times, leads to a nearly complete formation of inclusion complexes. Our study therefore indicates that gelatinization is not a prerequisite for inclusion complex formation. Also, the thermal characteristics of the gelatinization peak (onset temperature and enthalpy) are not affected by amylose-LPC complex formation. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. |
| Databáze: | OpenAIRE |
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