Functional characteristics of starches from cereal, tuber, and root were studied in the presence of β-cyclodextrin and hydroxypropyl β-cyclodextrin. Both cyclodextrin compounds significantly increased swelling factor, amylose leaching, and solubility of cereal starches while tuber and root starches were less affected. Gelatinization enthalpy in cereal starches was slightly decreased in the presence of β-CD and HPβ-CD but in tuber and root starches was not affected. Both β-CD and HPβ-CD decreased dissociation energy of native (wheat, maize, and rice) and synthesized (amylose-lysophosphatidylcholine and amylose-stearic acid) amylose-lipid complex. Reformation of native amylose-lipid complex in cereal starches was decreased by both β-CD and HPβ-CD. Only in cereal starches the presence of β-CD and HPβ-CD during starch pasting result in early swelling and decreased pasting temperature. Both cyclodextrins did not inhibit α-amylase. The results were consistent with the disruption of amylose-lipid complex within the starch granules by both cyclodextrins by complexing with starch lipids, affecting a range of functional properties of starch.
- Amylose-lipid complex
- Hydroxypropyl β-cyclodextrin