Nelles, EMDewar, JVan der Merwe, CFTaylor, JRN2007-03-272007-06-072007-03-272007-06-072003-02Nelles, EM, et al. 2003. Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak. Starch/Starke. vol. 55(2), pp 72-790038-9056http://hdl.handle.net/10204/2084http://hdl.handle.net/10204/2084Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile-which is known to exhibit biphasic peak viscosity character-was studied by microscopy and high-performance size-exclusion chromatography, respectively. Maize starch granules, although swelling and leaching components, remained mainly intact until the second viscosity peak when they lost integrity and formed a relatively homogenous paste. The second viscosity peak coincided with a decrease in starch content in solution and amylose going out of solution was mainly responsible for this decrease. It is suggested that the loss of granule integrity during the second viscosity peak increases the potential for amylose to form complexes with lipids at this stage. It is further suggested that the second viscosity peak is due to the formation and breakdown of superstructures of amylose-lipid complexes.388290 bytesapplication/pdfenCopyright: 2003 Wiley-VCH Verlag GmbH & Co. KGaAAmylose-lipid superstructuresStarch pastingMaize starch granulesViscosityFood sciencesFood technologyArticleNelles, E., Dewar, J., Van der Merwe, C., & Taylor, J. (2003). Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak. http://hdl.handle.net/10204/2084Nelles, EM, J Dewar, CF Van der Merwe, and JRN Taylor "Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak." (2003) http://hdl.handle.net/10204/2084Nelles E, Dewar J, Van der Merwe C, Taylor J. Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak. 2003; http://hdl.handle.net/10204/2084.TY - Article AU - Nelles, EM AU - Dewar, J AU - Van der Merwe, CF AU - Taylor, JRN AB - Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile-which is known to exhibit biphasic peak viscosity character-was studied by microscopy and high-performance size-exclusion chromatography, respectively. Maize starch granules, although swelling and leaching components, remained mainly intact until the second viscosity peak when they lost integrity and formed a relatively homogenous paste. The second viscosity peak coincided with a decrease in starch content in solution and amylose going out of solution was mainly responsible for this decrease. It is suggested that the loss of granule integrity during the second viscosity peak increases the potential for amylose to form complexes with lipids at this stage. It is further suggested that the second viscosity peak is due to the formation and breakdown of superstructures of amylose-lipid complexes. DA - 2003-02 DB - ResearchSpace DP - CSIR KW - Amylose-lipid superstructures KW - Starch pasting KW - Maize starch granules KW - Viscosity KW - Food sciences KW - Food technology LK - https://researchspace.csir.co.za PY - 2003 SM - 0038-9056 T1 - Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak TI - Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak UR - http://hdl.handle.net/10204/2084 ER -