Effects of lipids on enzymatic hydrolysis and physical properties of starch

Ai, Yongfeng, Hasjim, Jovin and Jane, Jay-lin (2013) Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydrate Polymers, 92 1: 120-127. doi:10.1016/j.carbpol.2012.08.092


Author Ai, Yongfeng
Hasjim, Jovin
Jane, Jay-lin
Title Effects of lipids on enzymatic hydrolysis and physical properties of starch
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2013-01-30
Year available 2012
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2012.08.092
Volume 92
Issue 1
Start page 120
End page 127
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Collection year 2013
Language eng
Formatted abstract
This study aimed to understand effects of lipids, including corn oil (CO), soy lecithin (SL), palmitic acid (PA), stearic acid (SA), oleic acid (OA), and linoleic acid (LA), on the enzymatic hydrolysis and physical properties of normal corn (NCS), tapioca (TPS), waxy corn (WCS), and high-amylose corn (HA7) starch, and to elucidate mechanisms of interactions between the starches and lipids. After cooking with the lipids (10%, w/w, dsb), NCS, TPS, and HA7 showed significant decreases in enzymatic hydrolysis, and their DSC thermograms displayed amylose–lipid-complex dissociation peaks except with the CO. 13C NMR spectra of amylodextrin with CO showed downfield changes in the chemical shifts of carbons 1 and 4 of the anhydroglucose unit, indicating helical complex formation. Generally, free fatty acids (FFAs) reduced, but SL increased the peak viscosities of starches. FFAs and SL decreased, but CO increased the gel strength of NCS. These lipids displayed little impacts on the enzymatic hydrolysis and physical properties of WCS because it lacked amylose.
Keyword Starch enzymatic hydrolysis
Starch pasting property
Starch gel strength
Amylose-lipid complex
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online 1 September 2012

 
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