Different types of V amylose–lipid inclusion complexes in maize extrudates revealed by DSC analysis

Genkina, N. K.; Kiseleva, Valentina I.; Martirosyan, V.V.

doi:10.1002/star.201500012

Cited by 22 publications

(18 citation statements)

References 11 publications

(34 reference statements)

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“…Similar in focus to the present study, lipid complexing has been researched by several groups using single or twin‐screw extruders . Reported studies have examined the influences of barrel temperature, screw speed, amylose source, and feed moisture in order to modify the extent of ALC formation . None have yet considered varying the extent of mixing inside the extruder as a means to control the reaction and RS fraction of the final product.…”

Section: Introductionmentioning

confidence: 99%

Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods

et al. 2018

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The present work examines the ability to reactively modify pea starch by lipid complexing in a twin‐screw extruder in order to produce a functional food product. The study considers the influence of moisture content, lipid type (myristic acid, palmitic acid) and content, in tests with differing screw designs to reduce enzymatic digestion. The modified starch was characterized for its physicochemical properties (bound lipid content, pasting properties, and Englyst digestion profiles). With near complete conversion at all tested lipid concentrations, differences found in enzyme resistance and pasting properties for the extruded samples were attributed to differences in the mixing environment. The lipid complexed pea starches under optimized conditions achieved a significant but moderate increase in either resistant starch (from 7.8% to 20%) or slowly digestible starch (from 12% to 23%) content compared to their native counterparts; however, the sought nutritional fractions (slowly digestible and resistant) could only be improved simultaneously with palmitic acid. The highest resistant fraction produced in the study corresponded to the higher shear environment tested and for complexes prepared at the highest lipid content.

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Section: Introductionmentioning

confidence: 99%

Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods

et al. 2018

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“…The lipid droplets could also be incorporated into the lamella . Another possible reaction during extrusion cooking is the complex formation of lipids with amylose . However, these complexes can only be formed with free fatty acids or monoglycerides .…”

Section: Introductionmentioning

confidence: 99%

“…[6] Another possible reaction during extrusion cooking is the complex formation of lipids with amylose. [7][8][9] However, these complexes can only be formed with free fatty acids or monoglycerides. [10,11] The complex formation depends, among other things, on the kind of fat and the process parameters.…”

Section: Introductionmentioning

confidence: 99%

Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Amft

Bauer

Rostek³

et al. 2019

Euro J Lipid Sci & Tech

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Lipid oxidation is a major cause of quality deterioration during the production and storage of fat containing extrudates, which is a result of the high‐specific surface of the matrix with increased oxygen access. During the extrusion process, corn starch gelatinizes and forms an amorphous matrix that incorporates lipids. To estimate the effect of incorporation on oxidative stability of lipids a model extrudate of corn meal, water, and a mixture of sunflower‐ and rapeseed oil is developed. The extrusion process is conducted on a laboratory twin screw extruder with varying moisture contents, affecting in turn process parameters such as the specific mechanical energy. A fractionated extraction protocol serves to obtain surface lipids, inner surface lipids, and lipids incorporated in the starch matrix. Oxidation is analyzed at different points in time during storage at 40 °C in the three lipid fractions. Furthermore, the microstructure of the extrudates is analyzed by computerized microtomography (µCT). The results show that increasing fat inclusion decreases the rate of lipid oxidation. A compact structure with low expansion is achieved by high‐water contents. These extrudates in turn exhibit an increased amount of incorporated lipids less susceptible to oxidation. Practical Applications: The presented work investigates extrusion technology, widely used by industry. Lipid oxidation covers an important topic, as stable products are necessary in order to avoid waste. The stabilization of lipids in extrudates against oxidation is therefore of great interest. With the model extrudate used in this study and a newly developed lipid fraction extraction protocol, it is possible to define the regions in terms of oxidation status. The results of this study provide the basis for products with an enhanced stability against lipid oxidation because of their structural characteristics considering the principles of green chemistry. The aim of the present study is to investigate the relationship between the microstructure and lipid oxidation in corn extrudates. Therefore, a new fractionated lipid extraction protocol is developed. Increasing feed water extrudates expand less and thicker cell walls are formed. Increasing the degree of lipid inclusion results in lower degree of oxidation.

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“…Extrusion cooking of starch and lipids can form ALCs . Several authors have shown the occurrence of ALCs formation and found that the formation depends on the barrel temperature, moisture content, screw speed, and screw configuration. The optimal conditions for the formation of type I ALCs in the twin‐screw extrusion of starch with oleic acid addition were found to be a 128 °C barrel temperature with a barrel moisture content of 21% and a feed rate of 2.79 kg h −1 .…”

Section: Introductionmentioning

confidence: 99%

“…The optimal conditions for the formation of type I ALCs in the twin‐screw extrusion of starch with oleic acid addition were found to be a 128 °C barrel temperature with a barrel moisture content of 21% and a feed rate of 2.79 kg h −1 . Genkina et al reported that the occurrence of a type I ALCs with a single‐screw extruder varied with different amylose contents (20–53%) and a high internal lipid level (7% dry starch weight).…”

Section: Introductionmentioning

confidence: 99%

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Panyoo

Emmambux

2019

Starch - Stärke

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Starch modification is usually achieved with synthetic chemicals but cannot be referred to as “clean label.” Fatty acids, such as stearic acid, can be used to modify starch by forming amylose–lipid complexes (ALCs) to potentially produce non‐gelling “clean label” starches. The objective of this study is to determine the effects of screw configuration, screw speed, and stearic acid addition during extrusion cooking on the properties of extruded maize starch. A 2 × 2 × 3 factorial design is used. That is, two screw types (normal‐ and reactor‐type), two screw speeds (100 and 125 rpm), and three levels of stearic acid (0%, 1.5%, and 4%) are applied at a feed rate of 5 kg h−1 and a barrel moisture content of 40%. The extrudates are dried and milled, and their functional properties, including the water absorption index (WAI), water solubility fraction (WSF), pasting properties, and gel texture, are determined. Extrusion cooking of maize starch with a normal screw and stearic acid (1.5% or 4%) significantly (P < 0.05) decrease the WAI and first peak viscosity of the maize starch extrudate. Extrusion cooking of maize starch with a normal screw or reactor screw and stearic acid (1.5% or 4%) significantly (P < 0.05) decrease the gel texture of the maize starch extrudate. Extrusion cooking of maize starch with a reactor screw, stearic acid (1.5% or 4%) and a screw speed of 125 rpm after 90 min of pasting produce more amylose–lipid complexes. Extrusion cooking of maize starch with added stearic acid has the potential to produce non‐gelling “clean label” ALCs.

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Different types of V amylose–lipid inclusion complexes in maize extrudates revealed by DSC analysis

Cited by 22 publications

References 11 publications

Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods

Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods

Effect of Water Addition on the Microstructure, Lipid Incorporation, and Lipid Oxidation of Corn Extrudates

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

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