Enzyme-resistant starch. IV. Effects of complexing lipids.

Abstract

Cereal Chem. 68(5):537-542 Amylomaize VII starch, autoclaved at 125°C, was reacted during Formation of complexes competes with amylose chains involved in cooling below 1000C with lysophosphatidyl choline (LPC), sodium generation of RS. Amylose-lipid complexes are enzyme-degradable, and stearoyl lactylate (SSL), and hydroxylated lecithin (OHL). Differential an increase in complexed amylose reduced yields of RS. Amylose recryscanning calorimetry (DSC) peaks at around 95-1100'C indicated stallization in RS formation is competitively affected by complexation formation of lamylose-lipid complexes and at around 155 0 C indicated of amylose with LPC and SSL. Results of X-ray diffraction powder the presence of enzyme-resistanc starch (RS). Yields of RS from complexed crystallography were in agreement with DSC measurements. Complexes samples isolated by thermostable bacterial a-amylase or amyloglucosidase of amylose with LPC, SSL, and OHL gave rise to V-type patterns; were lower than yields of RS from the autoclaved and cooled control. enzymatic hydrolysis of the complexes yielded B-type RS structures.