dc.contributor.author |
Obiro, WC
|
|
dc.contributor.author |
Ray, Suprakas S
|
|
dc.contributor.author |
Emmambux, MN
|
|
dc.date.accessioned |
2013-03-26T08:01:53Z |
|
dc.date.available |
2013-03-26T08:01:53Z |
|
dc.date.issued |
2012-02 |
|
dc.identifier.citation |
Obiro, WC, Ray, S.S. and Emmambux MN. 2012. V-amylose structural characteristics, methods of preparation, significance, and potential applications. Food Reviews International, vol. 28(4), pp 412-438 |
en_US |
dc.identifier.issn |
8755-9129 |
|
dc.identifier.uri |
http://www.tandfonline.com/doi/abs/10.1080/87559129.2012.660718
|
|
dc.identifier.uri |
http://hdl.handle.net/10204/6628
|
|
dc.description |
Copyright: 2012 Taylor & Francis, This is an ABSTRACT ONLY. The definitive version is published in Food Reviews International, vol. 28(4), pp 412-438 |
en_US |
dc.description.abstract |
The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Taylor & Francis |
en_US |
dc.relation.ispartofseries |
Workflow;10131 |
|
dc.subject |
Nanoencapsulation |
en_US |
dc.subject |
Starch digestibility |
en_US |
dc.subject |
Starch nanoparticles |
en_US |
dc.subject |
Starch rheology |
en_US |
dc.subject |
Starch spherulites |
en_US |
dc.subject |
V-amylose complexes |
en_US |
dc.title |
V-amylose structural characteristics, methods of preparation, significance, and potential applications |
en_US |
dc.type |
Article |
en_US |
dc.identifier.apacitation |
Obiro, W., Ray, S. S., & Emmambux, M. (2012). V-amylose structural characteristics, methods of preparation, significance, and potential applications. http://hdl.handle.net/10204/6628 |
en_ZA |
dc.identifier.chicagocitation |
Obiro, WC, Suprakas S Ray, and MN Emmambux "V-amylose structural characteristics, methods of preparation, significance, and potential applications." (2012) http://hdl.handle.net/10204/6628 |
en_ZA |
dc.identifier.vancouvercitation |
Obiro W, Ray SS, Emmambux M. V-amylose structural characteristics, methods of preparation, significance, and potential applications. 2012; http://hdl.handle.net/10204/6628. |
en_ZA |
dc.identifier.ris |
TY - Article
AU - Obiro, WC
AU - Ray, Suprakas S
AU - Emmambux, MN
AB - The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed.
DA - 2012-02
DB - ResearchSpace
DP - CSIR
KW - Nanoencapsulation
KW - Starch digestibility
KW - Starch nanoparticles
KW - Starch rheology
KW - Starch spherulites
KW - V-amylose complexes
LK - https://researchspace.csir.co.za
PY - 2012
SM - 8755-9129
T1 - V-amylose structural characteristics, methods of preparation, significance, and potential applications
TI - V-amylose structural characteristics, methods of preparation, significance, and potential applications
UR - http://hdl.handle.net/10204/6628
ER -
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en_ZA |