Starch lipid, composition

Warner, K., Eskins, K., Fanta, G.F., Nelsen, T.C., and Rocke, W. 2001. Use of starch-lipid composites in low-fat ground beef products. Food TechnoL, 55(2), 36. 

Figure 2.2 SEM images of entire (a) and fractured (b) starch coatings isolated from a jetcooked starch-lipid composite, dehydrated with ethanol, and critical-point dried.

Fanta GF, EsMns K. 1995. Stable starch-lipid compositions prepared by steam jet cooMng. Carbohydr Polym 28 171-175. 

Singh M. 2008. Particle size characteristics of starch-lipid composites. J. Pood Proc Preserv 32 404-415. Singh M, Byars JA. 2009. Starch-Upid composites in plain set yogurt. Internat J Food Sci Technol 44 106-110. 

Singh M, Kim S. 2009. Yogurt fermentation in the presence of starch-lipid composite. J Food Sci 74(2) C85-C89. 

The hurdles affecting the shelf life of foods also influence other food properties, including texture. The effects of several physical, chemical, and mechanical treatments should be carefully considered in developing new processes and products. It is not enough to describe the composition of a food product and to determine the conditions and types of unit operation necessary to achieve the required quality. How the major food components, such as water, salt, hydrocolloids, starches, lipids, proteins, flavors, and additives, interact with each other and affect the product quality with respect to microstructure, texture, and appearance should be examined. 

Complexing abihty depends on the amylose level, its binding to amylopectin, and on lipid composition. Among starches, the least able to form amylose-hpid complexes are potato starches, which contain less amylose, protein, and hpids than cereal starches. Wasserman and Meste (2000) found no amylose-lipid (stearic acid) inclusion complex during heating and coohng of a potato starch and lipid suspension, but they did report the observation that the lipids adhered to the starch granules. 

Starch contains various impurities including proteins, phospholipids and glucose-6 phosphate, but these seldom exceed in total about 3%. The nature and level of impurities is, however, believed to influence the behaviour and properties of the various starches. Wheat, maize and potato starches all have different lipid compositions. Wheat starch has a greater phospholipid content than the maize variety and potato starch has the highest degree of phosphorylation. 

Bourtoom and Chinnan (2009) studied the effect of lipid types (oleic acid, palm oil, and margarine) and their concentrations (0, 10, 20, 30, 40, and 50 wt%) on the water vapor permeability (WVP) on rice starch-chitosan composite film. WVP of rice starch-chitosan composite film decreased with the addition of lipids. Oleic acid-incorporated films provided the films with smoother surface and lower WVP than margarine and pahn oil, respectively. Wrapping cracker samples in the rice... 

These differences in the macromolecular patterns are related to variations in the cell wall composition (cellulose, pectin, silica, peptidoglycan), energy storage molecules (starch, lipids, glycogen), or pigments (carotenoids, chlorophylls, xan-thophylls). 

Garzon GA, Gaines CS, Palmquist DE. 2003b. Use of wheat flour-lipid and waxy mtiize starch-Upid composites in wire-cut formula cookies. J Eood Sci 68 654-659. 

To place the available carbohydrate of potato, which is the main focus of this chapter, into a nutritional context, the nutrient composition of a typical commercial potato variety is shown in Table 13.1. An important aspect of the nutrient composition of potato tubers is that they are predominantly water (about 80%), and on a dry weight basis they consist mostly of available carbohydrate in the form of starch, with virtually no lipid. 

Vasanthan, T. and Hoover, R. 1992. A comparative study of the composition of lipids associated with starch granules from various botanical sources. Food Chem. 43 19-22. 

QF samples contained 15% (w/w) starch and 17% cellulose (Table 1). The total carbohydrate composition was 65%. Protein and oils accounted for 12%. The components measured account for 78% of the dried material, the residual material (not tested for) includes ash, extractables, lignin, and lipids. The composition of the QF was, as expected, similar to that found for corn fiber. Corn fiber and QF are both derived from the pericarp and tip portions of the kernel. Most notably, the QF contained approx the same amount of residual starch, which suggests that the modified milling process is as effective at separating starch from the pericarp as a full steeping protocol. Starch recovery is significantly improved compared to previous results for which the starch content of the QF was 42-46% w/w (2). The current study used an improved process that included an additional starch washing step. 

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