dc.contributor.author |
Wokadala, OC
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|
dc.contributor.author |
Ray, Suprakas S
|
|
dc.contributor.author |
Naushad Emmambux, MN
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|
dc.date.accessioned |
2013-03-26T08:01:41Z |
|
dc.date.available |
2013-03-26T08:01:41Z |
|
dc.date.issued |
2012-09 |
|
dc.identifier.citation |
Wokadala, O.C., Ray, S. and Naushad Emmambux, M.N. 2012. Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes. Carbohydrate Polymers, vol. 90(1), pp 616-622 |
en_US |
dc.identifier.issn |
0144-8617 |
|
dc.identifier.uri |
http://www.sciencedirect.com/science/article/pii/S0144861712005450
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|
dc.identifier.uri |
http://hdl.handle.net/10204/6627
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|
dc.description |
Copyright: 2012 Elsevier. This is an ABSTRACT ONLY. The definitive version is published in Carbohydrate Polymers, vol. 90(1), pp 616-622 |
en_US |
dc.description.abstract |
The occurrence of amylose–lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco-analyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis showed crystalline V-amylose diffraction patterns for the starches pasted for a prolonged time with added stearic acid while less distinct V-amylose patterns with non-complexed stearic acid peaks were observed with a short pasting time. Differential scanning calorimetry of pastes before and residues after paste hydrolysis showed that Type I amylose–lipid complexes were formed after pasting for the short duration with added stearic acid, while Type II complexes are formed after pasting for the prolonged time. The present research provides evidence that amylose–lipid complexes play an important role in starch biphasic pasting. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.relation.ispartofseries |
Workflow;10129 |
|
dc.subject |
Starch pasting viscosity |
en_US |
dc.subject |
Amylose–lipid complexes |
en_US |
dc.subject |
Maize starch |
en_US |
dc.subject |
Teff starch |
en_US |
dc.subject |
Starch hydrolysis |
en_US |
dc.subject |
V-amylose |
en_US |
dc.title |
Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes |
en_US |
dc.type |
Article |
en_US |
dc.identifier.apacitation |
Wokadala, O., Ray, S. S., & Naushad Emmambux, M. (2012). Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes. http://hdl.handle.net/10204/6627 |
en_ZA |
dc.identifier.chicagocitation |
Wokadala, OC, Suprakas S Ray, and MN Naushad Emmambux "Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes." (2012) http://hdl.handle.net/10204/6627 |
en_ZA |
dc.identifier.vancouvercitation |
Wokadala O, Ray SS, Naushad Emmambux M. Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes. 2012; http://hdl.handle.net/10204/6627. |
en_ZA |
dc.identifier.ris |
TY - Article
AU - Wokadala, OC
AU - Ray, Suprakas S
AU - Naushad Emmambux, MN
AB - The occurrence of amylose–lipid complexes was determined in maize and teff starch biphasic pastes i.e. peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco-analyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis showed crystalline V-amylose diffraction patterns for the starches pasted for a prolonged time with added stearic acid while less distinct V-amylose patterns with non-complexed stearic acid peaks were observed with a short pasting time. Differential scanning calorimetry of pastes before and residues after paste hydrolysis showed that Type I amylose–lipid complexes were formed after pasting for the short duration with added stearic acid, while Type II complexes are formed after pasting for the prolonged time. The present research provides evidence that amylose–lipid complexes play an important role in starch biphasic pasting.
DA - 2012-09
DB - ResearchSpace
DP - CSIR
KW - Starch pasting viscosity
KW - Amylose–lipid complexes
KW - Maize starch
KW - Teff starch
KW - Starch hydrolysis
KW - V-amylose
LK - https://researchspace.csir.co.za
PY - 2012
SM - 0144-8617
T1 - Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes
TI - Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes
UR - http://hdl.handle.net/10204/6627
ER -
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en_ZA |