Please use this identifier to cite or link to this item:
|Title:||The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch|
|Source:||Cui, R., Oates, C.G. (1999-06). The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch. Food Chemistry 65 (4) : 417-425. ScholarBank@NUS Repository. https://doi.org/10.1016/S0308-8146(97)00174-X|
|Abstract:||Native sago starch was incubated at 60°C with lysophosphatidylcholine, monomyristin, monopalmitin, and monostearin. Differential scanning calorimetry peaks centred at 100-120°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 α-amylase. The bioavailability of native and freshly gelatinised sago starch was decreased in the presence of lipids, while retrograded starch-lipid samples showed higher digestibility than starch control. Copyright (C) 1998 Elsevier Science Ltd.|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 14, 2018
WEB OF SCIENCETM
checked on Jan 17, 2018
checked on Feb 19, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.