TY - JOUR
T1 - Amylose-lipid complex formation from extruded maize starch mixed with fatty acids
AU - Cervantes-Ramírez, Juan E.
AU - Cabrera-Ramirez, Angel H.
AU - Morales-Sánchez, Eduardo
AU - Rodriguez-García, Mario E.
AU - Reyes-Vega, Maria de la Luz
AU - Ramírez-Jiménez, Aurea K.
AU - Contreras-Jiménez, Brenda L.
AU - Gaytán-Martínez, Marcela
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/10/15
Y1 - 2020/10/15
N2 - 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.
AB - 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.
KW - Amylose-lipid complex
KW - Extrusion
KW - Starch
KW - Type V starch
UR - http://www.scopus.com/inward/record.url?scp=85086585456&partnerID=8YFLogxK
U2 - 10.1016/j.carbpol.2020.116555
DO - 10.1016/j.carbpol.2020.116555
M3 - Artículo
C2 - 32747238
AN - SCOPUS:85086585456
SN - 0144-8617
VL - 246
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 116555
ER -