Obiro, WCRay, Suprakas SEmmambux, MN2013-03-262013-03-262012-02Obiro, 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 412-4388755-9129http://www.tandfonline.com/doi/abs/10.1080/87559129.2012.660718http://hdl.handle.net/10204/6628Copyright: 2012 Taylor & Francis, This is an ABSTRACT ONLY. The definitive version is published in Food Reviews International, vol. 28(4), pp 412-438The 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.enNanoencapsulationStarch digestibilityStarch nanoparticlesStarch rheologyStarch spherulitesV-amylose complexesArticleObiro, W., Ray, S. S., & Emmambux, M. (2012). V-amylose structural characteristics, methods of preparation, significance, and potential applications. http://hdl.handle.net/10204/6628Obiro, WC, Suprakas S Ray, and MN Emmambux "V-amylose structural characteristics, methods of preparation, significance, and potential applications." (2012) http://hdl.handle.net/10204/6628Obiro W, Ray SS, Emmambux M. V-amylose structural characteristics, methods of preparation, significance, and potential applications. 2012; http://hdl.handle.net/10204/6628.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 -