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Starch lipid complexes

Starch hydrolysates Starch industry Starch-iodine Starch-lipid complex... [Pg.926]

In the presence of excess water, the transition enthalpy (AHCX) of the rye starch-lipid complex was determined to be 0.84 J/g.25 For the nine different rye starches described above, the AHCX range was 0.3-0.6 J/g.8 These values are lower than those for wheat starch, thus supporting the lower lipid content of rye starch compared to wheat starch.24 Also, there were small differences in transition temperature at a water content of 60%, the range was 100.0-106.6°C. [Pg.584]

Starch-Lipid Complex Endothenn Characteristics as Affected by the Monoglyceride... [Pg.395]

The significance of starch-lipid complexes in bread has been reviewed.866 Earlier, the role of lipids and other emulsifiers was also reviewed.852,867-869... [Pg.396]

Guraya, H.S., Kadan, R.S., and Champagne, E.T. 1997. Effect of rice starch-lipid complexes on in vitro digestibihty, complexing index, and viscosity, Cereal Chem., 74(5), 561. [Pg.362]

Potato starch contains fewer lipids than the cereal starches. Free latty acids in rice and maize starches result in amylose-lipid complex formation, thereby contributing to their higher transition temperatures and lower retrogradation. [Pg.279]

Shogren, R. L., Fanta, G. F., Felker, F. C. (2006). X-ray diffraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohydrate Polymers, 64, 444 51. [Pg.444]

C-CP-MAS NMR produces a broad resonance with a chemical shift of 31.2 ppm,129 a characteristic of mid-chain methylene carbons of fatty acids in the V-amylose complex. The results showed that up to 43% of amylose in non-waxy rice starch, 33% in oat starch, and 22% in normal maize and wheat starch granules are complexed with lipids at a single helical conformation, and the remaining amylose is free of lipids and is in a random coil conformation.212 Up to 60% of apparent amylose in waxy barley starch is complexed with lipids.212... [Pg.210]

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... [Pg.455]

Iodometric assay of amylose on cereal starches is most often done on lipid-extracted starch, and the amylose content from that assay is termed apparent amylose 145 or total amylose. 123 When the iodometric assay is performed on a lipid-extracted starch and the amylose content is corrected for interference from extra-long chains on amylopectin, the assay gives absolute amylose or real amylose. 145 Iodometric assay of starch that has not been lipid-extracted gives lipid-free (uncomplexed) amylose. Subtraction of total amylose from lipid-free amylose gives lipid-complexed amylose.123 The use of the term apparent amylose to designate lipid-free amylose is avoided in this chapter. All amylose percentages are calculated based on starch. [Pg.455]

All wheat starches give the same A-type crystal pattern, but their degree of crystallinity is inversely proportional to amylose content. In addition, the intensity of one reflection of an amylose-lipid complex at 2 20-23° (d 4.4A) increases proportionally to the amylose level.265,271,281,284,289 The lipid content of waxy wheat starch is much lower (0.02-0.17%) than that in non-waxy wheat starch (0.6-0.7%).286,291 However, the crude fat content of waxy wheat flour is elevated by 20-40% (3-glucan and pentosan are increased by 30%.291,292 The degree of crystallinity of waxy wheat starch is reported to be 18-21% versus 13-16% for the wild type.284,289 Increases of 35% for waxy wheat starch, 23-28% for double nulls, 20-23% for single nulls and 22% for the wild type have also been reported.271... [Pg.468]

The high lipid content of oat starch is reflected in the high value of the transition enthalpy (AHCX) measured for the amylose-lipid complex (Table 15.4). This transition is reversible, and on a rerun greater AHCX, as well as Tcx (endotherm peak temperature), was found.26 When the oat starch was defatted, the endotherm assigned to the amylose-lipid complex disappeared from the DSC thermogram.26 Extraction at room temperature with 1-propanol water (3 lv/v) did not influence the thermogram of the starch, but if the starch was refluxed in the same solvent, a decrease in AH and a complete elimination of the endotherm ascribed to the amylose-lipid complex occurred.28 For oat starches with a lipid content of 1.1-1.7%, it was possible to... [Pg.594]

Table 15.4 DSC parameters for the transition of the amylose-lipid complex of oat starch in excess water... Table 15.4 DSC parameters for the transition of the amylose-lipid complex of oat starch in excess water...

See other pages where Starch lipid complexes is mentioned: [Pg.230]    [Pg.926]    [Pg.210]    [Pg.785]    [Pg.106]    [Pg.345]    [Pg.345]    [Pg.346]    [Pg.367]    [Pg.386]    [Pg.386]    [Pg.396]    [Pg.399]    [Pg.400]    [Pg.357]    [Pg.68]    [Pg.230]    [Pg.926]    [Pg.210]    [Pg.785]    [Pg.106]    [Pg.345]    [Pg.345]    [Pg.346]    [Pg.367]    [Pg.386]    [Pg.386]    [Pg.396]    [Pg.399]    [Pg.400]    [Pg.357]    [Pg.68]    [Pg.230]    [Pg.280]    [Pg.281]    [Pg.692]    [Pg.168]    [Pg.185]    [Pg.186]    [Pg.204]    [Pg.208]    [Pg.220]    [Pg.298]    [Pg.299]    [Pg.323]    [Pg.350]    [Pg.357]    [Pg.358]    [Pg.452]    [Pg.456]    [Pg.584]    [Pg.596]    [Pg.597]   
See also in sourсe #XX -- [ Pg.106 ]




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Lipid-starch complexes digestibility

Lipid-starch complexes functional properties

Lipid-starch complexes native

Lipid-starch complexes preparation

Lipid-starch complexes properties

Lipid-starch complexes structure

Lipids complex

Starch complexing

Starch lipids

Starch, complexes

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