Acyl Lipids in Cereals

Morrison, William R.

doi:10.1016/b978-0-12-079020-3.50008-8

Cited by 18 publications

(12 citation statements)

References 53 publications

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“…They may also be monoacyl non-starch lipids which have become bound to the carbohydrate surface of starch granules, perhaps as amylose-inclusion complexes (Morrison 1983). Internal starch lipids, also known as true starch lipids, reside inside the starch granules and are thought to exist as amyloseinclusion complexes.…”

Section: Starch Lipidsmentioning

confidence: 99%

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Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

et al. 2011

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The environmental menace associated with the existing eco-unfriendly conventional plastics prompted the exploration of natural polymers such as starch for the development of biodegradable plastics. These efforts have seen starch used in various ways, one of which is in the processing of thermoplastic starch (TPS). Thermoplastic starch (also known as plasticized starch) is the product of the interaction between starch and a plasticizer in the presence of thermomechanical energy. While starch blends with conventional plastics only yield products that biofragment, thermoplastic starch (TPS) offers a completely biodegradable option. However, it is limited in application due to its weak mechanical strength and poor moisture resistance. To this end, the objective of this study was to determine the effects of incorporating polycaprolactone (PCL) and flax fiber into glycerol-plasticized pea starch. The effects of processing moisture content on the physical properties of glycerol-plasticized pea starch were also evaluated. The physical properties investigated included morphology, tensile properties, moisture absorption, and thermal properties. Accordingly, two thermoplastic pea starch mixtures containing 9.3 and 20% processing moisture contents were prepared while maintaining starch (pea starch) and glycerol in ratio 7:3 by weight (dry basis). Polycaprolactone was then compounded at 0, 10, 20, 30, and 40% by weight in the solid phase with the TPS mixtures to determine the effects of processing moisture content and PCL incorporation on the physical properties of glycerol-plasticized pea starch.This experiment was structured as a 2 x 5 factorial completely randomized design at 5% level of significance. Subsequently, PCL and flax fiber were iii compounded with the TPS mixture containing 20% processing moisture to determine the effects of PCL (0, 20, and 40% wt) and flax fiber (0, 5, 10, and 15% wt) incorporation on the physical properties of glycerol-plasticized pea starch. This was structured as a 3 x 4 factorial completely randomized design at 5% level of significance. All the samples were compressed at 140°C for 45 min under 25000-kg load. The compression-molded samples were characterized using scanning electron microscopy (SEM), tensile test, moisture absorption test, and differential scanning calorimetry (DSC) techniques.The tensile fracture surfaces showed a moisture-induced fundamental morphological difference between the two TPSs. The TPS prepared at 20% processing moisture content revealed complete starch gelatinization, thus, exhibiting a rather continuous phase whereas the TPS prepared at 9.3% processing moisture content revealed instances of ungelatinized and partly gelatinized pea starch granules. Consequently, the tensile strength, yield strength, Young's modulus, and elongation at break increased by 208.6, 602.6, 208.5, and 292.0%, respectively at 20% processing moisture content. The incorporation of PCL reduced the degree of starch gelatinization by interfering with moisture migration during compr...

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Section: Starch Lipidsmentioning

confidence: 99%

“…Internal starch lipids, also known as true starch lipids, reside inside the starch granules and are thought to exist as amyloseinclusion complexes. They are difficult to extract and are predominantly monoacyl lipids which primarily include lysophospholipids and free fatty acids (Morrison 1983). …”

Section: Starch Lipidsmentioning

confidence: 99%

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

et al. 2011

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“…Seguchi and Kanenaga (1998) isolated other phospholipids, namely lysophosphatidylglycerol (LPG), from wheat starch by mechanical forces (ie., 45 min of stirring). The presence ofphospholipids such as LPC, LPG, and lysophosphatidylethanolamine have previously been reported in wheat starch (Morrison 1983); however, this author postulated that the phospholipids seem to be a template for the amylose helix structure and are therefore important in maintaining the internal structure of starch. The discussion on the role of phospholipids in compactness and stability of starch granules continues.…”

Section: Introductionmentioning

confidence: 95%

Lipids of Wheat, Corn and Potato Starch

Baszczak

Fornal

Amarowicz

et al. 2003

Journal of Food Lipids

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The lipid constituents from wheat, corn and potato starches were analyzed, as was the composition of nonstarch compounds present in these lipid extracts. The lipids were extracted from starch granules using n‐propanol‐water (3:1, v/v) via cold and hot extraction into surface and internal lipid fractions, respectively; fatty acid profiles of the fractions so obtained were then carried out. The content of surface lipids was greatest from potato and wheat starches, whereas cornstarch was characterized as having the highest relative percentage of internal lipids. Hot extraction resulted in an increase in the lipid content for all extracts, and of the starches investigated, the lipids from cornstarch contained the highest percentage of polyunsaturated fatty acids. Unlike that of wheat starch, it was noted that the fatty acid, C20: 1 (n‐9), could only be extracted from corn and potato starch granules by the hot extraction technique. Lysophosphatidylcholine (LPC) and some phenolics were found to bind to wheat starch granules, but not to those of corn and potato. Using HPLC‐UV‐DAD analysis, five phenolic compounds were detected in the lipids extracted from wheat starch by hot extraction. Maxima from UV‐DAD spectra of the compounds were observed at a wavelength of 337.4 or 332.7 nm, and are characteristic of phenolic acids or their derivatives.

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“…with a range of fatty acid compositions (Morrison, 1983;Finnie et al , 2009). with a range of fatty acid compositions (Morrison, 1983;Finnie et al , 2009).…”

Section: Lipidsmentioning

confidence: 99%

Foam formation in dough and bread quality

Wilde

2012

Breadmaking

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Acyl Lipids in Cereals

Cited by 18 publications

References 53 publications

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

Lipids of Wheat, Corn and Potato Starch

Foam formation in dough and bread quality

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