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Different types of V amylose–lipid inclusion complexes in maize extrudates revealed by DSC analysis
Author(s) -
Genkitalia K.,
Kiseleva Valentina I.,
Martirosyan Vladimir V.
Publication year - 2015
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.201500012
Subject(s) - amylose , endothermic process , die swell , starch , chemistry , maize starch , food science , chemical engineering , crystallography , organic chemistry , plastics extrusion , adsorption , engineering
Aqueous dispersions of the extrudates (1%) prepared from three maize varieties containing starches with the various amylose contents (20–53%) and the high lipid level (about 7% on dry starch weight) were studied by DSC analysis. Two different types of amylose–lipid complexes were observed in the direct process (20–120°C, peak temperature of about 105–107°C) and when reheating/rescanning modes were employed (peak temperature of about 85°C). The extrudate dispersions heated only up to 100°C in the direct DSC scanning modes revealed a double‐peaked endothermic profile in the rescans that gave the evidence for coexistence of both types of the complexes. The possible reasons underlying formation, re‐formation, and/or coexistence of two types of the amylose–lipid complexes in the maize extrudates studied are discussed.