Unraveling the lipid-amylose inclusion complex formation
|L.Mazzocchetti at rug.nl|
Amylose is a linear molecule in which glucose units are joined via α-(1→4) glucosyl linkages and it represents 20-25% of starch granules (unbranched fraction). In nature, it can be found as left-handed double stranded helix structure. When it forms complexes with lipids or other guest molecules, it twists around in single helices with relatively hydrophobic inner channel, hydrophilic shell and 6 to 8 glucose rings per pitch - depending on the size of the guest. When amylose-lipid complexes form during starch processing in food industry, they help reducing crystallization, the so-called starch retrogradation.
This results, for example, in a delayed “staling” of bread and other bakery products, and in a better quality of precooked pasta and rice. Insight in the dynamics of complex formation is thus valuable for both food and non-food starch industry. This research program aims at a better understanding of inclusion complexes and the dynamics of their formation.
Amylose brushes are therefore produced as a model system in order to study lipid inclusion complexes in a simplified two-dimension frame. Once we understand the dynamics and the nature of the inclusion complex formation between lipids and amylose brushes, we shall investigate the inclusion complex formation of free amylose chains, first in diluted solution and subsequently in a more realistic bulk system.
|Laatst gewijzigd:||01 juli 2015 10:53|