Lipid-starch complexes native

Naturally, small amounts of lipid-starch complexes are present in native starch. They may occur as (Friedman, 1995 Tomasik, 2000) ... 

The approaches that were offered are illustrated in the patent literature of the time. Chiu et al.121 claim that starch heated after being adjusted to an alkaline pH value and then dried would behave as though it was crosslinked. In a patent awarded in 1999, Mahr and Trueck122 claim the use of amylose-containing starches complexed with lipid to enhance tolerance to thermal processing. Kettlitz and Coppin123 treated starch with activated chlorine to create a native product that was temperature-tolerant like a conventionally crosslinked starch. 

Peterson SC, Fanta GF, Adlof RO, Felker FC. 2005. Identification of complexed native lipids in crystalline aggregates formed from jet cooked com starch. Carbohydr Polym 61 162-167. 

The amylose of native wheat starch granules consists of lipid-complexed amylose11 and lipid-free amylose.195 Lipid-free amylose and lipid-complexed amylose represent... 

Inclusion complexes of amylose are rather well defined, and a consistent theory of such complexes is available that explains amylose complexes with iodine, fatty acids, alcohols, and other guest molecules.4,5 This subject is surveyed in this article because of the growing interest and importance of such complexes in pharmacology and in the food industry. It is probable that starch in its biological sources (tubers, granules) exists in the form of native complexes with proteins, lipids, mineral salts, and water. 

A separate problem is presented by starch that contains fatty acids (lipids) for instance, maize, rice, and wheat starch. The naturally occurring lipids form inclusion complexes vnth amylose that exhibit texture and morphology different from those of native starch granules. These differences are reflected by the behavior of starch at a relatively low temperature for instance, gelatinization at — 120 °. The process involved is a high-temperature retrogradation, with participation of the proton dissociated from the com-plexed fatty acid residue. A Cjj acid complexed in the helical structure of... 

Intermediate form between A and B. Amorphous or crystalline complex with other molecules (eg lipids in native starch, plasticiser or other polymer in TPS or TPS blends). Insoluble in water. Single helical structure. Can be either Vh (hydrated) or Va (anhydrous) depending on moisture content. 

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