Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions

Carbohydrate Polymers

Volumn 93, Issue 1, 2013, Pages 224-231

  Ahmadi Abhari, S ^a,b   Woortman, A J J ^a,b   Hamer, R J ^c   Oudhuis, A A C M ^b,d   Loos, K ^a  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Amylose inclusion complex; Gelatinization; Lysophosphatidylcholine; Thermal transition; Water ingression; Wheat starch granular structure

Indexed keywords

AMYLOSE INCLUSION COMPLEXES; GELATINIZATION; GRANULAR STRUCTURESS; LYSOPHOSPHATIDYL-CHOLINE; THERMAL TRANSITIONS;

GELATION; GLUCOSE; GRANULATION; SOLUBILITY; VISCOSITY;

STARCH;

AMYLOSE; LYSOPHOSPHATIDYLCHOLINE; STARCH;

ANIMAL; CHEMISTRY; CONFERENCE PAPER; EGG YOLK; GEL; SOLUBILITY; STAINING; SURFACE PROPERTY; SUSPENSION; THERMODYNAMICS; TIME; VISCOSITY; WHEAT;

AMYLOSE; ANIMALS; EGG YOLK; GELS; LYSOPHOSPHATIDYLCHOLINES; SOLUBILITY; STAINING AND LABELING; STARCH; SURFACE PROPERTIES; SUSPENSIONS; THERMODYNAMICS; TIME FACTORS; TRITICUM; VISCOSITY;

TRITICUM AESTIVUM;

EID: 84874647882     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.05.020     Document Type: Conference Paper

References (25)

1. J. BeMiller, and R. Whistler Starch, chemistry and technology 3rd ed. 2009 Elsevier Oxford
2. C.G. Biliaderis, and J.R. Tonogai Influence of lipids on the thermal and mechanical properties of concentrated starch gels Journal of Agriculture Food Chemistry 39 1991 833 840
3. D.D. Christianson, J.E. Hodge, D. Osborne, and R.W. Detroy Gelatinization of wheat starch as modified by xanthan gum, guar gum and cellulose gum The American Association of Cereal Chemists 58 1981 513 517
4. B. Conde-Petit, and F. Escher Complexation induced changes of rheological properties of starch systems at different moisture levels Journal of Rheology 39 1995 1497 1518
5. A.C. Eliasson Effect of water content on the gelatinization of wheat starch Starch/Stärke 32 1980 270 272
6. A.C. Eliasson, K. Larsson, and Y. Miezis On the possibility of modifying the gelatinization properties of starch by lipid surface coating Starch/Stärke 33 1981 231 235
7. M. Frei, P. Siddhuraju, and K. Becker Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines Food Chemistry 83 2003 395 402
8. H.S. Guraya, R.S. Kadan, and E.T. Champagne Effect of rice starch-lipid complexes on in vitro digestibility, complexing index and viscosity Cereal Chemistry 74 1997 561 565
9. E. Hernandez-Hernandez, C.A. Avila-Orta, B.S. Hsiao, J. Castro-Rosas, J.A. Gallegos-Infanta, and J. Morales-Castro Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment Journal of Cereal Science 2011 1 7
10. J. Holm, I. Björck, S. Ostrowska, and A.C. Eliasson Digestibility of amylose-lipid complexes in vitro and in vivo Starch/Stärke 35 1983 294 297
11. R. Hoover Starch retrogradation Food Reviews International 11 1995 331 346
12. T. Ito, W. Hasegawa, T. Adachi, M. Kojima, and T. Yamada Effect of surfactant addition on viscosity profiles of starches A Japanese Journal 40 2004 61 70
13. G. Jovanovich, R.A. Zamponi, C.E. Lupano, and M.C. Anon Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour Journal of Agriculture and Food Chemistry 40 1992 1789 1793
14. J.A. Putseys, L. Lamberts, and J.A. Delcour Amylose-inclusion complexes: formation, identity and physico-chemical properties Journal of Cereal Science 51 2010 238 247
15. J.A. Putseys, L.J. Derde, L. Lamberts, E. Östman, I.M. Björck, and J.A. Delcour Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation Journal of Agriculture and Food Chemistry 58 2010 1939 1945
16. G. Richardson, M. Langton, A. Bark, and A.M. Hermansson Wheat starch gelatinization-The effects of sucrose, emulsifier and physical state of the emulsifier Starch/Stärke 55 2003 150 161
17. C.K. Riley, A.O. Wheatley, and H.N. Asemota Isolation and characterization of starches from eight discorea alata cultivars grown in Jamaica African Journal of Biotechnology 5 17 2006 1528 1536
18. T. Sasaki, and J. Matsuki Effect of wheat starch structure on swelling power American Association of Cereal Chemists Inc. 75 1998 525 529
19. J. Singh, A. Dartois, and L. Kaur Starch digestibility in food matrix: A review Trends in Food Science & Technology 21 2010 168 180
20. T.A. Siswoyo, and N. Morita Physicochemical studies of defatted wheat starch complexes with mono and diacyl-sn-glycerophosphatidylcholine of varying fatty acid chain lengths Food Research International 36 2003 729 737
21. T.A. Siswoyo, and N. Morita Thermal properties of partially hydrolyzed starch-glycerophosphatidylcholine complexes with various acyl chains Journal of Agriculture and Food Chemistry 51 2003 3162 3167
22. P.A.M. Steeneken, and A.J.J. Woortman Identification of thermal transitions in potato starch at a low water content as studied by preparative DSC Carbohydrate Polymers 77 2009 288 292
23. E. Svensson, and A.C. Eliasson Crystalline changes in native wheat and potato starches at intermediate water levels during gelatinization Carbohydrate Polymers 26 1995 171 176
24. J.F. Toro-Vazquez, C.A. Gomez-Aldapa, A. Aragon-Pina, E. Brito-de la Fuente, E. Dibildox-Alvarado, and M. Charo-Alonso Interaction of granular maize starch with lysophosphatidylcholine evaluated by calorimetry, mechanical and microscopy analysis Journal of Cereal Science 38 2003 269 279
25. M. Yamashita, H. Adachi, T. Nakamura, N. Tokuriki, H. Taniguchi, and M. Hisamatsu Effect of soy lysophospholipid on rheological properties of wheat starch gel J. Appl. Glycosci. 48 2001 271 278