The effect of amylose-lipid complex formation on enzyme susceptibility of sage starch

被引：100

作者：

Cui, R ^{[1
]}

Oates, CG ^{[1
]}

机构：

[1] Natl Univ Singapore, Dept Biochem, Singapore 119260, Singapore

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(97)00174-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Native sage starch was incubated at 60 degrees C with lysophosphatidylcholine, monomyristin, monopalmitin, and monostearin. Differential scanning calorimetry peaks centred at 100-120 degrees C indicated formation of amylose-lipid complexes. Among the four lipids, lysophosphatidylcholine showed the highest complexing ability, while that of the monoglycerides decreased with the increasing chain length. Part of the amylose leached during the incubation, and the amount of leached material decreased in the presence of lipids. Starch-lipid samples were subjected to enzyme hydrolysis by porcine pancreatic alpha-amylase. The bioavailability of native and freshly gelatinised sage starch was decreased in the presence of lipids, while retrograded starch-lipid samples showed higher digestibility than starch control. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：417 / 425

页数：9