+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 005230501

Download citation: RISBibTeXText

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


Related references

Effect of cycloheptaamylose on amylose lipid interaction during wheat starch pasting. Cereal Foods World: 558, 1985

Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting. Journal of Agricultural and Food Chemistry 54(4): 1493-1499, 2006

Effect of enzymatic hydrolysis of wheat starch on amylose-lipid complexes stability. Starch/Starke 54(12): 603-608, 2002

Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose. Australian Journal of Agricultural Research 57(5): 531-535, 2006

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment. Food Chemistry 283: 287-293, 2019

Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat frying. Food Chemistry 278: 515-522, 2019

Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers 71(3): 380-387, 2008

Evaluation of vitreous and starchy Syrian durum (Triticum durum) wheat grains: the effect of amylose content on starch characteristics and flour pasting properties. Starch/Starke 55(8): 358-365, 2003

Differential effects of Wx-A1, -B1 and -D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat. Theoretical and applied genetics 100(1): 32-38, 2000

The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non-starch polysaccharides in a starch gel system. Starch 60(1): 23-33, 2008

Increase in apparent amylose content and change in starch pasting properties at cool growth temperatures in mutant wheat. Cereal chemistry 81(1): 26-30, 2004

Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods. Food Chemistry 234: 180-189, 2017

Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. Journal of Agricultural and Food Chemistry 58(3): 1939-1945, 2010

Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch. Food Chemistry 138(1): 256-262, 2013

Lipids and rheological properties of starch part i the effect of fatty acids monoglycerides and monoglyceride ethers on pasting temperature and viscosity of wheat starch. Starch 42(7): 268-270, 1990