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The effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes
Author(s) -
AhmadiAbhari Salomeh,
Woortman Albert J. J.,
Lizette Oudhuis A. A. C. M.,
Hamer Rob J.,
Loos Katja
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300103
Subject(s) - amylose , starch , lysophosphatidylcholine , complex formation , inclusion (mineral) , chemistry , starch gelatinization , enthalpy , amylase , crystallography , chemical engineering , food science , biochemistry , thermodynamics , inorganic chemistry , mineralogy , enzyme , phospholipid , physics , membrane , phosphatidylcholine , engineering
The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amylose–lysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the gelatinization temperature of starch, using DSC, CLSM and SEM. At temperatures below 50°C, only low amounts of complexes were formed; even upon prolonged incubation time (16 h). However, our results show that heating at 50–60°C, for prolonged times, leads to a nearly complete formation of inclusion complexes. Our study therefore indicates that gelatinization is not a prerequisite for inclusion complex formation. Also, the thermal characteristics of the gelatinization peak (onset temperature and enthalpy) are not affected by amylose–LPC complex formation.