The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexesAhmadiabhari, S., Woortman, A. J. J., Oudhuis, A. A. C. M. L., Hamer, R. J. & Loos, K., Mar-2014, In : Starch-Starke. 66, 3-4, p. 251-259 9 p.
Research output: Contribution to journal › Article › Academic › peer-review
The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amylose-lysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the gelatinization temperature of starch, using DSC, CLSM and SEM. At temperatures below 50 degrees C, only low amounts of complexes were formed; even upon prolonged incubation time (16h). However, our results show that heating at 50-60 degrees C, for prolonged times, leads to a nearly complete formation of inclusion complexes. Our study therefore indicates that gelatinization is not a prerequisite for inclusion complex formation. Also, the thermal characteristics of the gelatinization peak (onset temperature and enthalpy) are not affected by amylose-LPC complex formation.
|Number of pages||9|
|Publication status||Published - Mar-2014|
- Amylose inclusion complexation, Confocal laser scanning microscopy, DSC, Lysophosphatidylcholine, SEM, KINETIC-PARAMETERS, THERMAL-PROPERTIES, LIPID COMPLEXES, CHAIN LENGTHS, STARCH, GELATINIZATION, FUNCTIONALITY, WHEAT