Phase Transitions of Amylose‐Lipid Complexes in Starches: A Calorimetric Study

Starch/Staerke - Tập 32 Số 8 - Trang 265-270 - 1980
Masayuki Kugimiya1, J W Donovan2, Rosalind Y. Wong2
1Department of Food and Nutrition, Hiroshima Women's University, Hiroshima (Japan)
2Western Regional Research Center, SEA. United States Department of Agriculture. Berkeley, California 94710 (USA)

Tóm tắt

AbstractWhen heated with an excess of water, maize and wheat starches show irreversible endothermic gelatinization in the temperature range 65–75 °C. In addition, a second reversible endothermic transition near 100 °C is observed for these starches, but not for potato starch or waxy maize starch. This transition can be reduced or eliminated by extraction of the starches with methanol. The X‐ray powder diffraction pattern of the material in starch which undergoes the 100 °C transition is the same as that of a helical amylose‐lipid complex. The amylose‐palmitic acid complex shows similar endothermic transitions near 100 °C, as does a complex formed between starch and lysolecithin. Accordingly, these transitions are disordering transitions of amylose‐lipid complexes. These complexes can be formed in an exothermic reaction when starch is gelatinized in the presence of lipid.

Từ khóa


Tài liệu tham khảo

10.1002/star.19710230104

10.1002/bip.1979.360180204

10.1002/star.19800320604

10.1021/ja01210a062

10.1021/ja01264a064

10.1002/star.19750271104

10.1002/bip.1974.360130504

10.1002/lipi.19770790101

Osman E. M., 1961, Cereal Chem., 38, 449

10.1002/star.19710230607

10.1021/ja01261a037

10.1002/star.19510030602

10.1002/star.19670190901

10.1021/ja01238a034

10.1002/jsfa.2740210509

Mecham D. K., 1955, Cereal Chem., 32, 405

10.1021/ja01251a055

10.1002/jsfa.2740300713

10.1111/j.1365-2621.1976.tb01170.x

Badenhuizen N. P., 1959, Protoplasmatologia

10.1002/star.19730251102

Thông tin
Thông tin xuất bản

Starch/Staerke

Tập 32 Số 8

265-270

Thông tin tác giả