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Effect of cyclomaltoheptaose on amylose lipid complexes during wheat starch pasting

Effect of cyclomaltoheptaose on amylose lipid complexes during wheat starch pasting

Carbohydrate Research 170(2): 215-228

The V-type X-ray diffraction pattern associated with amylose-lipid complexes, disappeared when an amylose-lysolecithin complex was heated in the presence of cyclomaltoheptaose. When cyclomaltoheptaose was added to wheat starch or an amylose-lysolecithin complex, the melting enthalpy of the amylose-lysolecithm complex was lessened. Turbidity measurements showed that cyclomaltoheptaose disrupted the amylose-lysolecithin complexes at temperatures above 65.degree. Using differential scanning calorimetry and turbidity measurements, a molar binding ratio for the cyclomaltoheptaose-lysolecithin complex of 3:1 was obtained. This complex appeared to dissociate over a temperature range of 33-37.degree. in an excess of water.

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Accession: 005230501

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DOI: 10.1016/s0008-6215(00)90906-6

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