V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala, Obiro Cuthbert; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad

doi:10.1080/87559129.2012.660718

Cited by 237 publications

(122 citation statements)

References 141 publications

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“…The amylose content of bambara (∼32%) was higher than that of potato starch (∼25%). Starches with high amylose contents have been reported to form more starch–lipid complex . Further, the degree of polymerization of amylose in these starches as indicated by previous studies may also have influenced their CI values.…”

Section: Resultsmentioning

confidence: 84%

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

et al. 2016

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This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type‐I V‐amylose complexes, with melting temperatures ranging from ∼98 to 102°C. X‐ray diffraction of these complexes showed the crystalline V‐amylose pattern with a major peak at 2Θ = 19.9° and minor peaks at 2Θ = 7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.

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Section: Resultsmentioning

confidence: 84%

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

et al. 2016

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“…This type of complex can be important to various physicochemical and nutritional properties of starch (Obiro, Ray, & Emmambux, 2012). The thermal properties of amylose inclusion complexes with lipids were affected by g-irradiation to different extents (Table 6).…”

Section: Amylose-lipid Inclusion Complexmentioning

confidence: 99%

Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Zhu

2016

Food Hydrocolloids

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“…In the presence of fatty acids and their water soluble sodium salts, amylose adopts a helical conformation, in which the hydrophobic carbon chain of the fatty acid is complexed within the hydrophobic central cavity formed by the amylose helix. The properties of these complexes has been extensively studied and reviewed, and we have recently reported the preparation and properties of amylose‐fatty acid salt complexes by combining water soluble fatty acid salts with water solutions of jet cooked high amylose starch . Amylose complexes have also been formed by extrusion of mixtures of amylose containing starches with complex‐forming ligands, and studies have shown that complex formation takes place near the temperature of starch gelatination .…”

Section: Introductionmentioning

confidence: 99%

Extruded foams prepared from high amylose starch with sodium stearate to form amylose inclusion complexes*

Finkenstadt

Felker

Fanta

et al. 2015

J of Applied Polymer Sci

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Extruded starch foams were prepared from high amylose corn starch with and without sodium stearate and poly(vinyl alcohol) (PVOH) to determine how the formation of amylose-sodium stearate inclusion complexes and PVOH addition would affect foam properties. X-ray diffraction and Differential Scanning Calorimetry (DSC) showed that amylose-sodium stearate inclusion complexes were formed by low temperature extrusion and did not dissociate during foam formation by a second extrusion at higher temperatures. In the absence of PVOH, water absorption, and foam shrinkage at 95% RH were decreased because of the hydrophobicity of the complex. PVOH addition increased both the expansion ratio and the shrinkage of the foam, although shrinkage at 95% RH was still less than that observed with uncomplexed amylose. The structural integrity and some tensile properties of stearatecontaining foams were improved by PVOH addition. These results provide the manufacturer of biodegradable starch foams with an inexpensive method for tailoring foam properties for specific end-use applications. V C 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43251.

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V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Abstract: The

Cited by 237 publications

References 141 publications

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Extruded foams prepared from high amylose starch with sodium stearate to form amylose inclusion complexes*

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