Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment

被引：16

作者：

Hernandez-Hernandez, Ernesto ^{[2
]}

Avila-Orta, Carlos A. ^{[2
]}

Hsiao, Benjamin S. ^{[3
]}

Castro-Rosas, Javier ^{[1
]}

Gallegos-Infante, Jose A. ^{[4
]}

Morales-Castro, Juliana ^{[4
]}

Araceli Ochoa-Martinez, L. ^{[4
]}

Gomez-Aldapa, Carlos A. ^{[1
]}

机构：

[1] ICBI UAEH, Ctr Invest Quim, Mineral De La Reforma 42184, Hidalgo, Mexico

[2] Ctr Invest Quim Aplicada, Saltillo, Coah, Mexico

[3] SUNY Stony Brook, Dept Chem, Stony Brook, NY 11794 USA

[4] Inst Tecnol Durango, Durango 34080, Mexico

来源：

JOURNAL OF CEREAL SCIENCE | 2011年 / 54卷 / 01期

关键词：

Corn starch; Exogenous lipids; amylose-lipid complex; Gelatinization; COMPLEX-FORMATION; AMYLOSE; GELATINIZATION; CRYSTALLIZATION; RETROGRADATION; DISSOCIATION; WHEAT;

D O I：

10.1016/j.jcs.2011.03.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 degrees C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 degrees C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：69 / 75

页数：7

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