Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Cervantes-Ramírez, Juan E.; Cabrera-Ramírez, A.H.; Morales-Sánchez, E.; Rodríguez‐García, Mario E.; Reyes-Vega, María de la Luz; Ramírez‐Jiménez, Aurea K.; Contreras‐Jiménez, Brenda; Gaytán–Martínez, Marcela

doi:10.1016/j.carbpol.2020.116555

Cited by 167 publications

(66 citation statements)

References 39 publications

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“…[38] At temperatures around 100°C, it is possible to have the well-known starch lipid complex that contributes to the formation of mustards or gels, producing apparent viscosity changes. [39,40] The development of viscosity in the crude flours indicates that chontaduro can be incorporated into the diet, alone or by using different mixtures for specific nutraceutical purposes with improved texture. Due to their behavior as custard and without dynamic viscosity, these flours can be used in formulations for infants since they are easy to swallow.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

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Section: Pasting Propertiesmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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“…Other unsaturated fatty acids which have an affinity to form AMLs like oleic acid, palmitic acid and stearic acid were also present in corn sample. [12,13,16,21] High temperature agitation of pure potato starch with lipids (linoleic acid) at 85°C led to reduction in available starch content from 81.4% to 77.0% (Table 3). The starch lipid mixture was also left to mix with agitation at 32°C for 3 h but showed no change in available starch content measured.…”

Section: Role Of Liquefaction and Corn Lipids In Complex Formationmentioning

confidence: 99%

“…[ 16 ] AMLs are a resistant starch that cause functional modification of starch structure, leading to change in physical and chemical behavior. [ 13,17 ] Starch‐bound lipid complexes are thermally unstable and break at temperatures between 100 to 135 °C, however; they reform easily on cooling. [ 15,18 ] AMLs affect gelatinization and swelling of starch.…”

Section: Introductionmentioning

confidence: 99%

“…[4,5,[8][9][10][11] Changes in physical and chemical composition of starch, during steam jet cooking and high-temperature extrusion of cereals and grains in the presence of lipids, have been well documented and studied in the food processing industry. [12][13][14][15] These changes happen due to the formation of amylose lipid complexes (AMLs) at high temperatures (≥ 80°C). [16] AMLs are a resistant starch that cause functional modification of starch structure, leading to change in physical and chemical behavior.…”

Section: Introductionmentioning

confidence: 99%

“…[15,18] AMLs affect gelatinization and swelling of starch. [13,[19][20][21] Therefore, it is likely that AMLs are formed under high temperature and excess water conditions during liquefaction of ground corn in the dry grind process. [17,[21][22][23] These complexes decrease water solubility and susceptibility of starches to -amylase enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Amylose Lipid Complexes and Their Effect on the Dry Grind Ethanol Process

et al. 2021

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Amylose lipid complexes (AMLs) are likely to form during liquefaction of ground corn in the dry grind process. AML will form under high temperature (≥ 85 °C) and excess water conditions, due to interaction of gelatinized starch with corn lipids. AMLs are resistant to α‐amylase action, resulting in a decrease in starch available for enzymatic hydrolysis. This affects sugar available for fermentation and the final ethanol yield. In this study, the effects of liquefaction temperature, corn particle size, slurry solids content, and different commercial α‐amylases on AML formation are evaluated. AML content in post liquefaction solids (liquefact) is found to decrease from 3.46 to 1.00% as corn grind size is increased from 0.5 to 2.5 mm. Across all slurry solids contents tested (25, 32, and 34%), the mean difference in AML content for all three solids contents is 0.61% when liquefaction temperature is increased to 105 from 85 °C. At 85 °C, liquefact from all three α‐amylases used, had similar AML content. However, when liquefaction temperature is increased to 105 °C, enzyme AA2 had lower AML production compared to other amylases. Overall, increasing liquefaction temperature to above 100 °C had the most predominant effect on reducing AML formation. Optimizing liquefaction parameters can help reduce AML formation and may improve profitability of the dry grind ethanol process.

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Novel Carbohydrate Polymer‐Based Systems for Precise Drug Delivery in Colon Cancer: Improving Treatment Effectiveness With Intelligent Biodegradable Materials

Udaipuria,

Bhattacharya

2024

Biopolymers

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Due to their biocompatibility, biodegradability, and controlled release, carbohydrates polymers are crucial to targeted drug delivery systems, notably for colon cancer treatment. This article examines how carbohydrate polymers like chitosan, pectin, guar gum, alginate, hyaluronic acid, dextran, and chondroitin sulfate are used in improved drug delivery. Modifying these polymers improves drug loading, stability, and release patterns, enhancing chemotherapeutic drugs' therapeutic index. Chitosan nanoparticles are pH‐responsive, making them perfect for cancer treatment. Pectin's resistance to gastric enzymes and colonic bacteria makes it a promising colon‐specific medication delivery agent. The combination of these polymers with nanotechnology, 3D printing, and AI allows the creation of stimuli‐responsive systems that release drugs precisely in response to environmental signals like pH, redox potential, or colon enzymatic activity. The review highlights intelligent delivery system design advances that reduce systemic toxicity, improve treatment efficacy, and improve patient adherence. Carbohydrate polymers will revolutionize colon cancer treatment with personalized and accurate alternatives.

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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Cited by 167 publications

References 39 publications

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Characterization of Amylose Lipid Complexes and Their Effect on the Dry Grind Ethanol Process

Novel Carbohydrate Polymer‐Based Systems for Precise Drug Delivery in Colon Cancer: Improving Treatment Effectiveness With Intelligent Biodegradable Materials

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