Salomeh Ahmadi Abhari
|s.ahmadiabhari at rug.nl|
Influence of amylose inclusion complexation on the gelation, functional properties and enzymatic degradation of diluted wheat starch suspension
Starch is the most common storage carbohydrate in plants and also the largest source of carbohydrates in human food. Starch is a key component of staple foods like wheat, rice and potato. In addition, starch has been widely used in food products not only as a main component but also to modify texture, improve moisture retention, control water mobility and maintain overall product quality during storage. The starch in staple foods has been implicated in the complications related to obesity, type II diabetes etc. Enzymatic degradation of starch results in glucose and its rate is considerably important. A slow rate is considered positive since this leads to lower metabolic stress. Because wheat starch is a basic ingredient of so many foods, it formed the core of the present work. For this we study the starch interactions in great detail. The effect of inclusion complexations on thermal properties and viscosity behavior of starch suspensions are studied. Furthermore, the influence on granular shape is observed by light microscopy and the swelling power and solubility indices are established as well. Depending on the ligand concentration, behavior of starch granules such as viscosity, granular shape and thermal properties while heating differs. Some at high concentration block functional properties of starch. For instance, viscosity does not increase at high concentration of ligand which is due to intact granules at processing temperatures as observed. At low concentration, they postpone pasting times and also alter peak and end viscosities. In addition, swelling and solubility are hindered due to less water ingression by starch granules which signify less starch accessibility to enzymatic degradation. DSC results imply inclusion complex formation into amylose.
|Laatst gewijzigd:||01 juli 2015 10:53|