Abstract
It is known that amylose and lipid compounds form a helical inclusion complex in gelatinized starch. The complex formation has attracted much attention because of impact on retrogradation (Tufvesson et al. 2001), in vivo (Holm et al. 1983) and in vitro (Guraya et al. 1997; Crowe et al. 2000) digestibility, and rheological properties (Kaur and Singh 2000; Gelders et al. 2006) of gelatinized starch.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsAbbreviations
- CI:
-
Complex index
- DG-Pam:
-
Decaglycerol palmitic acid ester
- GOPOD:
-
Glucose oxidase–peroxidase method
- OD:
-
Optical density
- Pam:
-
Palmitic acid
- T m :
-
Melting temperature
References
Crowe TC, Seligman SA, Copeland L (2000) Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. J Nutr 130:2006
Gelders GG, Goesaert H, Delcour JA (2006) Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting. J Agric Food Chem 54:1493
Guraya HS, Kadan RS, Champagne ET (1997) Effect of rice starch–lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chem 74:561
Heinemann C, Zinsli M, Renggli A, Escher F, Conde-Petit B (2005) Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT-Food Sci Technol 38:885
Hizukuri S (1986) Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohydr Polym 147:342
Holm J, Björck I, Ostrowska S, Eliasson AC, Asp NG, Larsson K, Lundquist I (1983) Digestibility of amylose–lipid complexes in-vitro and in-vivo. Starch-Starke 35:294
Hoover R (1995) Starch retrogradation. Food Rev Int 11:331
Kaur K, Singh N (2000) Amylose-lipid complex formation during cooking of rice flour. Food Chem 71:511
Kawai K, Takato S, Sasaki T, Kajiwara K (2012) Complex formation, thermal properties, and in vitro digestibility of gelatinized starch-fatty acid mixtures. Food Hydrocoll 27:228
Tufvesson F, Skrabanja V, Björck I, Elmståhl HL, Eliasson AC (2001) Digestibility of starch systems containing amylose-glycerol monopalmitin complexes. LWT-Food Sci Technol 34:131
Tufvesson F, Wahlgren M, Eliasson AC (2003) Formation of amylase-lipid complexes and effects of temperature treatment. Part 2. Fatty acids. Starch/Stärke 55:138
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer Science+Business Media New York
About this chapter
Cite this chapter
Kawai, K., Takato, S., Kajiwara, K. (2015). Effect of Emulsifier on Complex Formation and In Vitro Digestibility of Gelatinized Potato Starch. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_36
Download citation
DOI: https://doi.org/10.1007/978-1-4939-2578-0_36
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4939-2577-3
Online ISBN: 978-1-4939-2578-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)