On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part II: A confocal laser scanning microscopy study

Wall porosity in isolated cells from food plants: Implications for nutritional functionality

“…However, untreated potato starch granules only allow oligosaccharides of no larger than 800-1000 Da to penetrate (Brown & French, 1977;Planchot, Roger, & Colonna, 2000) and thus have no voids to accommodate the probes, as shown in Figure 5A. The porosity of the starch matrix could be increased on heating, as suggested by a previous study in which gelatinization facilitated dye diffusion into the wheat starch matrix (Mira, Villwock, & Persson, 2007). These structures might entrap 20 kDa dextran and albumin but exclude the larger 70 kDa dextran, leading to the observed difference in relative diffusion coefficients (Figure 6B).…”

Starch aerogel beads obtained from inclusion complexes prepared from high amylose starch and sodium palmitate

“…The formation of helical inclusion complexes between amylose and hydrophobic ligands such as fatty acids has been extensively studied and recently reviewed in depth. 23,24 By complexing amylose, retrogradation of amylose can be prevented, and current and potential applications of these complexes include their ability to retard staling in baked products, 25,26 their influence on starch pasting, 27,28 and the encapsulation and protection of air sensitive materials. [29][30][31] We recently reported the preparation and properties of aqueous dispersions of steam jet cooked high-amylose corn starches that were blended with aqueous solutions of sodium palmitate to form amylose inclusion complexes.…”

Imaging inclusion complex formation in starch granules using confocal laser scanning microscopy

“…Moreover, fluorescence CLSM can allow for the study of specific interactions when the chromofore used as marker has chemical or biological functionalities. The interaction between different amphiphilic dyes and waxy and regular wheat starch has previously been investigated using CLSM showing that the penetration of amphiphilic dyes is more effective through the waxy starches than through regular ones .…”