Effect of heating time and temperature on partially gelatinized starch-fatty acid interactions

LWT

Volumn 60, Issue 2, 2015, Pages 698-707

  Vasiliadou, Evangelia ^a   Raphaelides, Stylianos N ^a   Papastergiadis, Efthimios ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Morphology of starch fatty acid complexes; Starch fatty acid interactions

Indexed keywords

CHAIN LENGTH; CYCLODEXTRINS; DISPERSIONS; MORPHOLOGY; PALMITIC ACID; SALTS; SCANNING ELECTRON MICROSCOPY; STARCH;

AMYLOSE-FATTY ACID COMPLEXES; AQUEOUS DISPERSIONS; FATTY ACID CHAINS; GELATINIZED STARCH; POTASSIUM SALTS; STARCH DISPERSIONS; STARCH GRANULES; X-RAY DIFFRACTION STUDIES;

HEATING;

ZEA MAYS;

EID: 84922324179     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.026     Document Type: Article

References (23)

1. Banks W., Greenwood C.T. The conformation of amylose in dilute solution. Starch/St'rke 1971, 23:300-314.
2. Banks W., Greenwood C.T. Starch and its components 1975, Edinburgh University Press, Edinburgh.
3. Brundle R.C., Evans C.A., Wilson S. Encyclopedia of materials characterization-surfaces, interfaces, thin films 1992, Butterworth-Heinemann, Boston.
4. Carlson T.L.-G., Larsson K., Dinh-Nguyen N., Krog N. Astudy of the amylose-monoglyceride complex by Raman spectroscopy. Starch/St'rke 1979, 31:222-224.
5. Conde-Petit B., Escher F., Nuessli J. Structural features of starch-flavor complexation in food model systems. Trends in Food Science & Technology 2006, 17:227-235.
6. Christianson D.D., Baker F.L., Loffredo A.R., Bagley E.B. Correlation of microscopic structure of corn starch granule with rheological properties of cooked pastes. Food Microstructure 1982, 1:13-24.
7. Davies T., Miller D.C., Procter A.A. Inclusion complexes of free fatty acids with amylose. Starch/St'rke 1980, 32:149-158.
8. Exarhopoulos S., Raphaelides S.N. Morphological and structural studies of thermally treated starch-fatty acid systems. Journal of Cereal Science 2012, 55:139-152.
9. Godet M.C., Bizot H., Buleon A. Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydrate Polymers 1995, 27:47-52.
10. Godet M.C., Tran V., Delage M.M., Buleon A. Molecular modeling of the specific interactions involved in the amylose complexation by fatty acids. International Journal of Biological Macromolecules 1993, 15:11-16.
11. Karkalas J., Raphaelides S. Quantitative aspects of amylose-lipid interactions. Carbohydrate Research 1986, 157:215-234.
12. Lalush I., Bar H., Zakaria I., Eichler S., Shimoni E. Utilization of amylose-lipid complexes as molecular nanocapsules for conjugated linoleic acid. Biomacromolecules 2005, 6:121-130.
13. Morrison W.R., Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1983, 1:9-20.
14. Nuessli J., Sigg B., Conde-Petit B., Escher F. Characterization of amylose-flavour complexes by DSC and X-ray diffraction. Food Hydrocolloids 1997, 11:27-34.
15. Obiro W.C., Ray S.S., Emmambux M.N. V-amylose structural characteristics, methods of preparation, significance, and potential applications. Food Reviews International 2012, 28:412-438.
16. Putseys J.A., Lamberts L., Delcour J.A. Amylose-inclusion complexes: formation, identity and physico-chemical properties. Journal of Cereal Science 2010, 51:238-247.
17. Raphaelides S.N. Flow behaviour of starch-fatty acid systems in solution. Lebensmittel- Wissenschaft und Technologie 1992, 25:95-101.
18. Raphaelides S.N., Georgiadis N. Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating. Carbohydrate Polymers 2006, 65:81-92.
19. Raphaelides S.N., Georgiadis N. Effect of fatty acids on the rheological behaviour of pea starch dispersions during heating. Food Hydrocolloids 2007, 21:1188-1200.
20. Small D.M. The physical chemistry of lipids. Handbook of lipid research 1986, Vol. 4:264. Plenum Press, New York.
21. Snape C.E., Morrison W.R., Maroto-Valer M.M., Karkalas J., Pethrick R.A. Solid state 13C NMR investigation of lipid ligands in V-amylose inclusion complexes. Carbohydrate Polymers 1998, 36:225-237.
22. Stribeck N. X-ray scattering of soft matter. Determination of WAXS crystallinity 2007, 102-104. Chapter 8, Springer, Berlin.
23. Xu Z.-M., Raphaelides S.N. Flow behaviour of concentrated starch dispersions using a tube rheometer of novel design. Journal of Texture Studies 1998, 29:1-13.