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

TY - JOUR

T1 - Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starches

AU - Gunaratne, Anil

AU - Corke, Harold

N1 - Funding Information: This work was supported by Grants from the University of Hong Kong Committee on Research and Conference Grants, and the Hong Kong Research Grant Council.

PY - 2008/5/1

Y1 - 2008/5/1

N2 - The effect of hydroxpropyl β-cyclodextrin (HPβ-CD) on physical properties and digestibility of wheat, potato, waxy maize and high-amylose maize starches before and after acetylation was studied. Effect of HPβ-CD on amylose-lipid complexes in native and acetylated potato starches synthesized using α-lysophosphatidylcholine was also studied. Acetylation increased swelling factor, amylose leaching, peak viscosity and susceptibility to α-amylase hydrolysis, but decreased gelatinization temperature and enthalpy and gel hardness in all starches. HPβ-CD markedly increased swelling factor and amylose leaching in native and acetylated wheat starches but had little or no impact on other starches. Wheat starch gelatinization enthalpy decreased in the presence of HPβ-CD but gelatinization temperature of all the starches was slightly increased. HPβ-CD had no influence on enzymatic hydrolysis. Melting enthalpy of amylose-lipid complex in both native and acetylated wheat starches was decreased by HPβ-CD. Acetylation also decreased the melting enthalpy of amylose-lipid complex in wheat starch. Similar trend of thermal transitions was observed in the presence of HPβ-CD for the amylose-lipid complexes synthesized in potato starch. Acetylation reduces the complex formation ability of the amylose polymer. Similar to gelatinization, acetylation widened the melting temperature range of amylose-lipid complexes while shifting it to a lower temperature. Higher swelling and amylose leaching, and decreased gelatinization temperature and enthalpy resulting from acetylation of wheat starch is consistent with its influence on starch hydration. Similar effects resulting from the inclusion of HPβ-CD were consistent with the disruption of amylose-lipid complex by HPβ-CD which promotes granular hydration.

AB - The effect of hydroxpropyl β-cyclodextrin (HPβ-CD) on physical properties and digestibility of wheat, potato, waxy maize and high-amylose maize starches before and after acetylation was studied. Effect of HPβ-CD on amylose-lipid complexes in native and acetylated potato starches synthesized using α-lysophosphatidylcholine was also studied. Acetylation increased swelling factor, amylose leaching, peak viscosity and susceptibility to α-amylase hydrolysis, but decreased gelatinization temperature and enthalpy and gel hardness in all starches. HPβ-CD markedly increased swelling factor and amylose leaching in native and acetylated wheat starches but had little or no impact on other starches. Wheat starch gelatinization enthalpy decreased in the presence of HPβ-CD but gelatinization temperature of all the starches was slightly increased. HPβ-CD had no influence on enzymatic hydrolysis. Melting enthalpy of amylose-lipid complex in both native and acetylated wheat starches was decreased by HPβ-CD. Acetylation also decreased the melting enthalpy of amylose-lipid complex in wheat starch. Similar trend of thermal transitions was observed in the presence of HPβ-CD for the amylose-lipid complexes synthesized in potato starch. Acetylation reduces the complex formation ability of the amylose polymer. Similar to gelatinization, acetylation widened the melting temperature range of amylose-lipid complexes while shifting it to a lower temperature. Higher swelling and amylose leaching, and decreased gelatinization temperature and enthalpy resulting from acetylation of wheat starch is consistent with its influence on starch hydration. Similar effects resulting from the inclusion of HPβ-CD were consistent with the disruption of amylose-lipid complex by HPβ-CD which promotes granular hydration.

KW - Acetylation

KW - Amylose-lipid complex

KW - Hydroxypropyl β-cyclodextrin

UR - http://www.scopus.com/inward/record.url?scp=37549023078&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2007.07.010

DO - 10.1016/j.foodchem.2007.07.010

M3 - 文章

AN - SCOPUS:37549023078

SN - 0308-8146

VL - 108

SP - 14

EP - 22

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -