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Article: Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starches

TitleEffect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starches
Authors
KeywordsAcetylation
Amylose-Lipid Complex
Hydroxypropyl Β-Cyclodextrin
Issue Date2008
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2008, v. 108 n. 1, p. 14-22 How to Cite?
AbstractThe effect of hydroxpropyl β-cyclodextrin (HPβ-CD) on physical properties and digestibility of wheat, potato, waxy maize and high-amylose maize starches before and after acetylation was studied. Effect of HPβ-CD on amylose-lipid complexes in native and acetylated potato starches synthesized using α-lysophosphatidylcholine was also studied. Acetylation increased swelling factor, amylose leaching, peak viscosity and susceptibility to α-amylase hydrolysis, but decreased gelatinization temperature and enthalpy and gel hardness in all starches. HPβ-CD markedly increased swelling factor and amylose leaching in native and acetylated wheat starches but had little or no impact on other starches. Wheat starch gelatinization enthalpy decreased in the presence of HPβ-CD but gelatinization temperature of all the starches was slightly increased. HPβ-CD had no influence on enzymatic hydrolysis. Melting enthalpy of amylose-lipid complex in both native and acetylated wheat starches was decreased by HPβ-CD. Acetylation also decreased the melting enthalpy of amylose-lipid complex in wheat starch. Similar trend of thermal transitions was observed in the presence of HPβ-CD for the amylose-lipid complexes synthesized in potato starch. Acetylation reduces the complex formation ability of the amylose polymer. Similar to gelatinization, acetylation widened the melting temperature range of amylose-lipid complexes while shifting it to a lower temperature. Higher swelling and amylose leaching, and decreased gelatinization temperature and enthalpy resulting from acetylation of wheat starch is consistent with its influence on starch hydration. Similar effects resulting from the inclusion of HPβ-CD were consistent with the disruption of amylose-lipid complex by HPβ-CD which promotes granular hydration. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179031
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:51:32Z-
dc.date.available2012-12-19T09:51:32Z-
dc.date.issued2008en_US
dc.identifier.citationFood Chemistry, 2008, v. 108 n. 1, p. 14-22en_US
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/10722/179031-
dc.description.abstractThe effect of hydroxpropyl β-cyclodextrin (HPβ-CD) on physical properties and digestibility of wheat, potato, waxy maize and high-amylose maize starches before and after acetylation was studied. Effect of HPβ-CD on amylose-lipid complexes in native and acetylated potato starches synthesized using α-lysophosphatidylcholine was also studied. Acetylation increased swelling factor, amylose leaching, peak viscosity and susceptibility to α-amylase hydrolysis, but decreased gelatinization temperature and enthalpy and gel hardness in all starches. HPβ-CD markedly increased swelling factor and amylose leaching in native and acetylated wheat starches but had little or no impact on other starches. Wheat starch gelatinization enthalpy decreased in the presence of HPβ-CD but gelatinization temperature of all the starches was slightly increased. HPβ-CD had no influence on enzymatic hydrolysis. Melting enthalpy of amylose-lipid complex in both native and acetylated wheat starches was decreased by HPβ-CD. Acetylation also decreased the melting enthalpy of amylose-lipid complex in wheat starch. Similar trend of thermal transitions was observed in the presence of HPβ-CD for the amylose-lipid complexes synthesized in potato starch. Acetylation reduces the complex formation ability of the amylose polymer. Similar to gelatinization, acetylation widened the melting temperature range of amylose-lipid complexes while shifting it to a lower temperature. Higher swelling and amylose leaching, and decreased gelatinization temperature and enthalpy resulting from acetylation of wheat starch is consistent with its influence on starch hydration. Similar effects resulting from the inclusion of HPβ-CD were consistent with the disruption of amylose-lipid complex by HPβ-CD which promotes granular hydration. © 2007 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_US
dc.relation.ispartofFood Chemistryen_US
dc.subjectAcetylationen_US
dc.subjectAmylose-Lipid Complexen_US
dc.subjectHydroxypropyl Β-Cyclodextrinen_US
dc.titleEffect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starchesen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodchem.2007.07.010en_US
dc.identifier.scopuseid_2-s2.0-37549023078en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-37549023078&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume108en_US
dc.identifier.issue1en_US
dc.identifier.spage14en_US
dc.identifier.epage22en_US
dc.identifier.eissn1873-7072-
dc.identifier.isiWOS:000253033300002-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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