Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.
Carbohydr Polym
; 246: 116555, 2020 Oct 15.
Article
em En
| MEDLINE
| ID: mdl-32747238
Functional modifications of starch, such as paste properties, retrogradation, water absorption indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex. This research comprehends the study of functional properties of extruded maize starch mixed with fatty acids (stearic acid, oleic acid, and maize oil) and the formation of amylose-lipid complexes. Maize starch with lipids (5 or 10 %), moisture (35 %) was extruded (single screw). Starch granule was modified by extrusion, to a lesser extent at 10 % of lipids, especially stearic acid, which covers starch granule surface. Viscosity decreased meaningfully with stearic acid addition. DSC showed both starch gelatinization enthalpy and amylose-lipid complex enthalpy for stearic or oleic acid, but it was just the first enthalpy for maize oil. X-ray diffraction showed orthorhombic crystals with or without the presence of lipids. Our results indicated that stearic acid yielded the highest amount of amylose-lipid complexes.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ácidos Esteáricos
/
Extratos Vegetais
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Ácido Oleico
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Zea mays
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Amilose
/
Lipídeos
Idioma:
En
Revista:
Carbohydr Polym
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido