Lipid-starch complexes functional properties

The formation of inclusion complexes of lipids inside the amylose helix is not the only important factor regulating the functional properties of foodstuffs. The adsorption of lipids on starch surfaces can prevent the separation of components in frozen starch noodles. Such surface sorption reduces the viscosity and adhesiveness of the starch.888 The latter property can also be important in the microencapsulation of medicines. For example, a complex of cornstarch with glucolipids has been patented as an excipient for 3-(p-chlorobenzyl)-6-methoxy-2-methylindole-l-acetic acid.889... 

Gunaratne, A and H Corke (2007). Influence of unmodified and modified cycloheptaamylose (/8-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polymer, 68,226-234. 

Simple sugars such as glucose combine to form the complex carbohydrates starch and cellulose, as described in Chapter 27. Alanine is an amino add used to synthesize proteins, the subject of Chapter 28. Fatty acids such as oleic acid react with alcohols to form triacylglycerols, the most prevalent lipids, first mentioned in Chapter 10, and discussed in more detail in Chapters 22 and 29. While these biomolecules all contain more than one functional gronp, their properties and reactions are explained by the principles of basic organic chemistry. 

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