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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids.
Cervantes-Ramírez, Juan E; Cabrera-Ramirez, Angel H; Morales-Sánchez, Eduardo; Rodriguez-García, Mario E; Reyes-Vega, Maria de la Luz; Ramírez-Jiménez, Aurea K; Contreras-Jiménez, Brenda L; Gaytán-Martínez, Marcela.
Afiliação
  • Cervantes-Ramírez JE; Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro, Querétaro, Querétaro C.P. 76000, Mexico.
  • Cabrera-Ramirez AH; Instituto Politécnico Nacional. CICATA-IPN Unidad Querétaro. Cerro Blanco No. 141. Col. Colinas del Cimatario, Querétaro, Querétaro C.P. 76090, Mexico.
  • Morales-Sánchez E; Instituto Politécnico Nacional. CICATA-IPN Unidad Querétaro. Cerro Blanco No. 141. Col. Colinas del Cimatario, Querétaro, Querétaro C.P. 76090, Mexico.
  • Rodriguez-García ME; Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico.
  • Reyes-Vega ML; Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro, Querétaro, Querétaro C.P. 76000, Mexico.
  • Ramírez-Jiménez AK; Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
  • Contreras-Jiménez BL; Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico; Departamento de Ciencias de la Salud, Universidad del Valle de México, Blvd. Juriquilla No. 1000, Querétaro, Qro C.P.
  • Gaytán-Martínez M; Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro, Querétaro, Querétaro, C.P. 76000, Mexico. Electronic address: marc
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Esteáricos / Extratos Vegetais / Ácido Oleico / Zea mays / Amilose / Lipídeos Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Esteáricos / Extratos Vegetais / Ácido Oleico / Zea mays / Amilose / Lipídeos Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido