Physical properties of amylose-monoglyceride complexes

Eliasson, Ann‐Charlotte; Krog, N.

doi:10.1016/s0733-5210(85)80017-5

Cited by 255 publications

(178 citation statements)

References 15 publications

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“…Another endotherm observed with WWB and spaghetti at 96 C (Figure 4) was due to weak lipid-amylose complexes. Finally, the three test foods exhibited a slight endotherm at 145 C corresponding to retrograded amylose crystallites (Eliansson & Krog, 1985). The endotherm at 105 C, which was only observed in HAWB, corresponded to the melting of residual native high amylose maize starch.…”

Section: Bioavailability Of Starch In Bread Rich In Amylose C Hoeblermentioning

confidence: 89%

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

et al. 1999

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Objective: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the¯our. Design and subjects: Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, bread rich in amylose (HAWB) and spaghetti as a breakfast meal. Blood samples were collected to measure insulin and glucose concentration during two hours after consumption. The degree of starch crystallinity was investigated by X-ray diffraction and DSC analysis. Results: HAWB produced low glycaemic (60 AE 18) and insulinaemic (57 AE 20) indexes similar to those of spaghetti (83 AE 46, 61 AE 16). In vitro amylase hydrolysis of the three foods showed that high amylose content in HAWB signi®cantly lowered starch degradation in bread without affecting hydrolysis kinetics. Addition of amylose in dough increased the resistant starch content of HAWB (14% of dry matter). The resistant starch fraction was mainly composed of crystalline amylose (B-type X-ray diffraction pattern, melting temperature 105 C) attributable to native high amylose maize starch incompletely gelatinised during bread-cooking. Conclusions: Bread produced by the substitution of high amylose maize starch for a part of wheat¯our showed a low glycaemic index. Resistant starch in HAWB corresponded to native crystalline amylose not gelatinised during normal bread-processing conditions.

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Section: Bioavailability Of Starch In Bread Rich In Amylose C Hoeblermentioning

confidence: 89%

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

et al. 1999

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“…Generally, this procedure involves dissolving the starch or amylose in a diluent such as dimethylsulfoxide (DMSO), potassium hydroxide (KOH) solution and/or water, adding the ligand and then incubating at elevated temperatures to allow for complex formation to occur. (69) This is usually followed by a pH reduction and/or cooling stage to enable crystallization, and then centrifugation may be used to isolate V-amylose (53,55,73,74) .…”

Section: Classical V-amylose Preparation Methodsmentioning

confidence: 99%

“…(33,55,73) Technical variations in the classical method include parboiling, (75,76) shear-less heating of an amylose/ligand/diluent mixture at elevated temperature (up to 140 ºC ), (77) and autoclaving. (78) Tufvesson et al (56,57) and Rajesh et al (69) demonstrated that heating starch/ligand/water mixtures in a DSC can also be used for V-amylose preparation.…”

Section: Classical V-amylose Preparation Methodsmentioning

confidence: 99%

“…(55,68) It was observed that cis-unsaturated fatty acids complex poorly with amylose, giving low yields and enthalpies of dissociation. (73) T h i s w a s a t t r i b u t e d t o i n e f f i c i e n t 26 complexing by the fatty acid, which was depicted as nonlinear or kinked due to the cis-double bond. 14,6 Karkalas and Ma (55) suggested that the cis-trans effect influences the crystal structure more than the yield.…”

Section: Effect Of Ligand Structure and Concentration On V-amylose Comentioning

confidence: 99%

“…(40) This may explain 27 the low complex formation with stearic acid in some studies, while other studies reported high complexation. (40,73,83) The critical micelle concentration for fatty acids and water solubility decrease as carbon chain length increases, (40) so smaller amount of longer-chained lipids are required for complex formation compared to the shorterchained fatty acids under the same conditions.…”

Section: Effect Of Ligand Structure and Concentration On V-amylose Comentioning

confidence: 99%

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V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

257

117

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Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction

Bail¹,

Bizot²,

Ollivon

et al. 1999

Biopolymers

131

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Most starch granules exhibit a natural crystallinity, with different diffraction patterns according to their botanical origin: A‐type from cereals and B‐type from tubers. The V polymorph results essentially from the complexing of amylose with compounds such as iodine, alcohols, or lipids. The intensity and nature of phase transitions (annealing, melting, polymorphic transitions, recrystallization, etc.) induced by hydrothermal treatments in crystalline structures are related to temperature and water content. Despite its small concentration, the lipid phase present mainly in cereal starches has a large influence on starch properties, particularly in complexing amylose. The formation of Vh crystalline structures was observed by synchrotron x‐ray diffraction in native maize starch heated at intermediate and high moisture contents (between 19 and 80%). For the first time, the crystallization of amylose–lipid complexes was evidenced in situ by x‐ray diffraction without any preliminary cooling, at heating rates corresponding to the usual conditions for differential scanning calorimetry experiments. For higher water contents, the crystallization of Vh complexes clearly occurred at 110–115°C. For intermediate water contents, mixed A + Vh (or B + Vh for high amylose starch) diffraction diagrams were recorded. Two mechanisms can be involved in amylose complexing: the first relating to crystallization of the amylose and lipid released during starch gelatinization, and the second to crystalline packing of separate complexed amylose chains (amorphous complexes) present in native cereal starches. © 1999 John Wiley & Sons, Inc. Biopoly 50: 99–110, 1999

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Physical properties of amylose-monoglyceride complexes

Cited by 255 publications

References 15 publications

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction

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