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Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation

Putseys, Joke A.; Derde, Liesbeth J.; Lamberts, Lieve; Östman, Elin LU ; Björck, Inger LU and Delcour, Jan A. (2010) In Journal of Agricultural and Food Chemistry 58(3). p.1939-1945
Abstract
Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double helix and, thus, network formation, resulting in higher viscosity readings. As the lipid is set free after starch gelatinization, it is assumed that it complexes with amylose leached outside the granule, whereas additional pure GMS can probably to a greater extent complex inside the granule. Semicrystalline complexes could be considered as inert mass... (More)
Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double helix and, thus, network formation, resulting in higher viscosity readings. As the lipid is set free after starch gelatinization, it is assumed that it complexes with amylose leached outside the granule, whereas additional pure GMS can probably to a greater extent complex inside the granule. Semicrystalline complexes could be considered as inert mass in the starch systems as their melting temperature exceeded the temperature reached during the experiment. The additives also impacted starch's sensitivity to enzymatic degradation. GMS addition reduced the resistant starch (RS) content of the gels and increased their hydrolysis index (HI). Added amorphous or semicrystalline complexes, on the other hand, yielded gels with a higher RS content and a lower HI. Addition of amylose-lipid complexes to starch suspensions impacts starch gel characteristics and decreases its digestion rate, possibly by releasing short amylose chains in a controlled way that then participate in amylose crystallization and, hence, RS formation. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
resistant starch, viscosity, amylose-lipid complex, starch
in
Journal of Agricultural and Food Chemistry
volume
58
issue
3
pages
1939 - 1945
publisher
The American Chemical Society
external identifiers
  • wos:000274269000079
  • scopus:76449122000
ISSN
0021-8561
DOI
10.1021/jf903523h
language
English
LU publication?
yes
id
530b520e-d403-45ad-aeb7-74854273edd2 (old id 1570717)
date added to LUP
2010-03-17 08:38:27
date last changed
2018-06-24 03:37:44
@article{530b520e-d403-45ad-aeb7-74854273edd2,
  abstract     = {Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double helix and, thus, network formation, resulting in higher viscosity readings. As the lipid is set free after starch gelatinization, it is assumed that it complexes with amylose leached outside the granule, whereas additional pure GMS can probably to a greater extent complex inside the granule. Semicrystalline complexes could be considered as inert mass in the starch systems as their melting temperature exceeded the temperature reached during the experiment. The additives also impacted starch's sensitivity to enzymatic degradation. GMS addition reduced the resistant starch (RS) content of the gels and increased their hydrolysis index (HI). Added amorphous or semicrystalline complexes, on the other hand, yielded gels with a higher RS content and a lower HI. Addition of amylose-lipid complexes to starch suspensions impacts starch gel characteristics and decreases its digestion rate, possibly by releasing short amylose chains in a controlled way that then participate in amylose crystallization and, hence, RS formation.},
  author       = {Putseys, Joke A. and Derde, Liesbeth J. and Lamberts, Lieve and Östman, Elin and Björck, Inger and Delcour, Jan A.},
  issn         = {0021-8561},
  keyword      = {resistant starch,viscosity,amylose-lipid complex,starch},
  language     = {eng},
  number       = {3},
  pages        = {1939--1945},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation},
  url          = {http://dx.doi.org/10.1021/jf903523h},
  volume       = {58},
  year         = {2010},
}