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Starch containing fatty acids

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... [Pg.303]

Jimenez A, Fabra MJ, Talens P, Chiralt A (2010) Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydr Polym 82 585-593 Jimenez A, Fabra MJ, Talens P, Chiralt A (2013) Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloid 30 408-418 Jin Z, Hsieh F, Huff HE (1994) Extmsion of com meal with soy fiber, salt, and sugar. Cereal Chem 7 227-234... [Pg.66]

Natural Products. Many natural products, eg, sugars, starches, and cellulose, contain hydroxyl groups that react with propylene oxide. Base-cataly2ed reactions yield propylene glycol monoethers and poly(propylene glycol) ethers (61—64). Reaction with fatty acids results ia a mixture of mono- and diesters (65). Cellulose fibers, eg, cotton (qv), have been treated with propylene oxide (66—68). [Pg.135]

Ingestion of commercial preparations that contain digestion-resistant starches and bacteria (e.g. homolactic lactobacilli) increases volatile fatty acid formation in the colon. This provides more fuel for colonocytes it is claimed regular intake of these preparations improves intestinal function and hence mood, known sometimes as die feel good factor. [Pg.73]

Wheat grain, legumes Colon cancer Contains digestion-resistant starch and other non-digestible carbohydrates which increase fermentation in colon and hence production of volatile fatty acids... [Pg.359]

Other methods, alternative methods of producing lump-free CWS starch have been described. One employs heat-moisture treatment of a mixture of granular starch, a surfactant containing a fatty acid moiety and (optionally) a gum.214 A process for making a corn starch product giving a uniform viscous dispersion when added to boiling water employs heating a mixture of starch, surfactant and water, followed by microwave radiation.215 Compositions that gel at low solids concentrations were prepared by complexation of starches of moderate (20-30%) amylose content with emulsifiers.216... [Pg.645]

Jerusalem artichoke tubers contain little or no starch, virtually no fat, and have a relatively low calorific value. Of the small amount of fat present, trace amounts of monounsaturated and polyunsaturated fatty acids have been reported, but no saturated fatty acids (Whitney and Rolfes, 1999). The polyunsaturated fatty acids linoleic (18 2 cis, cis n-6) and a-linoleic acid (18 3 n-3) have been recorded as present at 24 mg and 36 mg-100 g 1 of raw tuber, respectively (Fineli, 2004). The tubers are a good source of dietary fiber, because of the presence of inulin. [Pg.53]

Aniseed contains moisture (9—13%), protein (18%), fatty oil (8-23%), essential oil (2-7%), sugars (35%), starch (5%), N-free extract (22-28%) and crude fibre (12-25%) (Pruthi, 1976). The nutritional, fatty acid and elemental composition of aniseed is given in Table 18.1. [Pg.332]

Offer, N.W., Marsden, M., Phipps, R.H. 2001. Effect of oil supplementation of a diet containing a high concentration of starch on levels of trans fatty acids and conjugated linoleic acids in bovine milk. Anim. Sci. 73, 533-540. [Pg.132]

Lipids are not evenly distributed in starch granules. A certain proportion resides on the surfaces of granules (endosperm), and usually a much higher proportion resides as internal starch lipids. All of them are monoacyl glycerides, free fatty acids, and lysophospholipids. Cereal materials contain mainly internal starch lipids. Lipids of potato tubers reside in amyloplasts and are... [Pg.385]

The use of a modified starch, corn starch sodium octenyl succinate derivative, for encapsulation of sea buckthorn kernel oil (containing polyunsaturated fatty acids, tocopherols, tocotrienols, plant sterols and carotenoids) by spray-drying was found to improve oil stability. Better protection was afforded when the starch encapsulant was stored in its glassy state (Partanen et al. 2002). Methylcellulose and hydroxymethy-oellulose in combination with soy lecithin enabled the production of 40% (W/W) fish oil powders with improved stability (Kolanowski et al. 2004). [Pg.591]

When the A-fraction from corn starch is potentiometrically titrated with iodine, its affinity for the latter is sharply reduced in the presence of small amounts of fatty acid. Thus the iodine adsorption of recrystallized A-fraction (originally 18.7%) is reduced to 12.4%, 3.5% and 0% by the addition respectively of 2%, 5% and 10% of palmitic acid. Raw corn starch contains approximately 0.66% of fatty acids, corresponding to approximately 2% on the basis of the linear A-fraction. Thus, a third of the linear component in raw com starch is inactivated. In a sense, Taylor and coworkers were correct in assuming an association between a-amylose and fatty acid, but they erred in presuming the combination to be an ester. [Pg.272]

Starch, as ordinarily prepared either in the laboratory or commercially, requires very little additional purification. It is one of the few natural organic substances that can be obtained readily in a high state of purity. A typical analysis of a standard grade of commercial corn starch shows that it contains, on a dry basis, approximately 99.0% starch, 0.05-0.07% nitrogen, 0.02% phosphorus, 0.08-0.10% ash, and 0.5-1.0% fatty substance. Normally, the starch contains 10-12% moisture. The fatty material and a part of the phosphorus can be removed by extraction with 85% methanol - - or by extraction with ethanol containing a small amount of nitric acid, although the latter treatment may cause some degradation of the starch. [Pg.282]

Reeves (1997) has discussed the current recommendations of the American Institute of Nutrition (AIN) for assembling rat diets. Issues discussed include the use of sugar versus starch as the source of carbohydrate, methionine versus cystine as the source of cysteine, and the best oil for providing the essential fatty acids. In embarking on any study, the researcher needs to reevaluate the role of each of the recommended nutrients to make sure that their quantities suit the purposes of the planned experiment. For example, although the AIN recommends using casein as the source of protein, researchers interested in the interactions of calcium and phosphate need to take into accoimt the fact that casein contains significant amounts of phosphate. [Pg.933]


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See also in sourсe #XX -- [ Pg.303 ]




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