Amylose–lipid complex production and potential health benefits: A mini‐review

Panyoo, A. Emmanuel; Emmambux, Mohammad Naushad

doi:10.1002/star.201600203

Cited by 108 publications

(72 citation statements)

References 55 publications

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“…Starch–lipid complexes have been studied extensively and their effects on the functional properties and nutritional value of starch have been characterized (Obiro, Sinha Ray, & Emmambux, 2012b; Panyoo & Emmambux, 2017; Putseys, Lamberts, & Delcour, 2010). The formation of starch–lipid complexes in food systems reduces the swelling power and solubility of starch, retards starch gelatinization and retrogradation, and slows down its rate of enzymic digestion (Copeland, Blazek, Salman, & Tang, 2009; Putseys et al., 2010; Wang & Copeland, 2013).…”

Section: Introductionmentioning

confidence: 99%

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

313

160

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Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starchlipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry. K E Y W O R D Sapplications, digestibility, multi-scale structure, preparative methods, starch-lipid complex, starch-lipidprotein complex 1056

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Section: Introductionmentioning

confidence: 99%

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

313

160

View full text Add to dashboard Cite

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“…The values obtained in this study were relatively higher than those reported for starches from rice (21.88%-22.64%) by Ashogbon and Akintayo (2013). The Amylose-lipid complexes are potential fat replacers in food (Panyoo & Emmambux, 2017). The high amylose content observed in this study showed that the starch could be used to partially replace fat in fat-rich food and as emulsion stabilizer.…”

Section: Total Amylose Free Amylose and Lipidcomplexed Amylosementioning

confidence: 72%

“…Among the health benefits of amylose–lipid complexes (resistant starch type IV or V) include improvement of colonic health microflora, management of diabetes, lower glycemic index, and blood cholesterol levels, reduced bilestone formation, and increased mineral absorption. Amylose–lipid complexes are potential fat replacers in food (Panyoo & Emmambux, ). The high amylose content observed in this study showed that the starch could be used to partially replace fat in fat‐rich food and as emulsion stabilizer.…”

Section: Resultsmentioning

confidence: 99%

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Fasuan

Akanbi

2018

J Food Process Preserv

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The use sodium hypochlorite solution in modification of Amaranthus viridis starch using central composite design response surface methodology (CCD‐RSM) and artificial neural network (ANN) was studied. Optimal condition of starch (50 g), sodium hypochlorite solution (11 ml), and time (10.38) min with corresponding total amylose (36.36%), free amylose (22.68%), and lipid‐complexed amylose (13.68%) were established for CCD‐RSM. The ANN gave optimal condition of starch as 52 g, sodium hypochlorite solution (10.70 ml) and time (11.52 min) with corresponding total amylose, free amylose, and lipid‐complexed amylose of 36.75%, 24.98%, and 11.77%, respectively. The ANN showed network topology of 3‐9‐3 as the most suitable for the amylose synthesis. High amylose content of the oxidized starch showed that the starch could find application as fat mimetic in fat‐rich food, and emulsion stabilizer. The processing and modification steps are readily scalable. Practical applications Amaranthus viridis seeds contain substantial amount of starch. However, the domestic and industrial potentials of native starch are impaired. This could be surmount by substituting certain hydroxyl groups in starch molecules with carbonyl and carboxyl groups, which have ability to cause repulsion between adjacent starch molecules, and thus reduces interchain association. Oxidation of A. viridis starch enhances the availability of amylose contents. Amylose is important when starch is used as thickener, emulsion stabilizer, gelling agent, and water binder. The ability of amylose to bind water enhances the potential of starch as fat replacer. Amylose content has also been reported to greatly correlate with resistance starch (RS) content of starch. The high amylose content of the sodium hypochlorite‐treated starch indicates that it could be used to partially replace fat in fat‐rich food, and as emulsion stabilizer.

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“…The V‐amylose structure has been a relatively mature system to encapsulate sensitive compounds for many years . Amylose in starch forms double helices in water through hydrogen bonds; whereas, with the suitable ligands like iodine, flavoring compounds, lipids, amylose rearranges to single helices conformation which is hydrophilic on the outside and hydrophobic inside . The formation of V‐amylose complexes could also reduce the digestibility of starch and postprandial hyperglycemia when consumed by diabetics .…”

Section: Introductionmentioning

confidence: 99%

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

Zhou

Liu

et al. 2020

Starch Stärke

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The alkaline method is used to form the complex between starch and ascorbyl palmitate (AP) in this study. Normal maize starch (NMS) and high amylose maize starch (HAMS) are screened to investigate the effects of AP concentrations (0%, 2.5%, 5.0%, 10.0%, 20.0%) on the properties of complexes at 60 °C. HAMS can bind more AP than NMS because of more amylose content. Comparing the endothermic peaks in DSC analysis, 5% and 10% AP levels are sufficient to interact with NMS and HAMS, respectively. The disappeared or weakened AP characteristic absorption peaks in FTIR spectra prove the formation of V‐amylose structure. The XRD analyses reveal that the inclusion complexes are formed with AP with six glucose units per turn due to the steric hindrance of AP, and the self‐aggregation of AP in the complexes is also detected. The self‐aggregation of AP do not affect the indigested ordered helical chain segments of starch in in vitro digestion. The 5% and 10% AP levels are enough to decrease the rate and extent of starch digestion in NMS and HAMS complexes, respectively. The formation of starch‐AP inclusion complexes also appear to enhance the stability of AP against light, heat, and oxidation.

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Amylose–lipid complex production and potential health benefits: A mini‐review

Cited by 108 publications

References 55 publications

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

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