Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starches

Agriculture & Biology

• cyclodextrins 83%
• amylose 65%
• physical properties 51%
• starch 45%
• acetylation 37%
• wheat starch 36%
• lipids 34%
• enthalpy 31%
• gelatinization temperature 20%
• leaching 16%
• potato starch 13%
• gelatinization 13%
• melting 11%
• waxy corn 7%
• lysophosphatidylcholine 7%
• melting point 6%
• corn starch 6%
• enzymatic hydrolysis 5%
• amylases 5%
• hardness 4%
• digestibility 4%
• viscosity 4%
• potatoes 4%
• polymers 4%
• hydrolysis 4%
• gels 3%
• wheat 3%
• heat 3%
• temperature 2%

Medicine & Life Sciences

• Amylose 100%
• Cyclodextrins 86%
• Starch 72%
• Lipids 41%
• Triticum 38%
• Acetylation 33%
• Solanum tuberosum 21%
• Temperature 18%
• Freezing 16%
• Zea mays 13%
• Hydrolysis 9%
• Lysophosphatidylcholines 6%
• Hardness 6%
• Amylases 5%
• Viscosity 5%
• Polymers 4%
• Gels 4%
• Hot Temperature 4%

Chemical Compounds

• Starch 58%
• Acetylation 32%
• Amylose 25%
• Leaching 14%
• Enthalpy of Melting 13%
• Enthalpy 12%
• Enzymatic Hydrolysis 5%
• Melting Point 4%
• Gel 3%
• Hydrolysis 3%