The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexes
The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexes
复制标题
温度和时间对直链淀粉-溶血磷脂酰胆碱包合物形成的影响
DOI：
10.1002/star.201300103
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发表时间：
2014
期刊：
影响因子：
2.3
通讯作者：
K. Loos
中科院分区：
文献类型：
--
作者：
Salomeh Ahmadiabhari;A. Woortman;A. Oudhuis;R. Hamer;K. Loos
直链淀粉包合物的形成有助于降低淀粉颗粒对淀粉酶消化的敏感性。我们使用 DSC、CLSM 和 SEM 研究了在等于或低于淀粉糊化温度的温度下直链淀粉溶血磷脂酰胆碱 (LPC) 包合物的形成。在低于 50°C 的温度下，仅形成少量络合物；即使延长孵育时间（16 小时）。然而，我们的结果表明，在 50-60°C 下长时间加热会导致几乎完全形成包合物。因此，我们的研究表明糊化不是包合物形成的先决条件。此外，糊化峰的热特性（起始温度和焓）不受直链淀粉-LPC复合物形成的影响。 © 2013 WILEY-VCH Verlag GmbH & Co. KGaA，魏因海姆。
The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amyloselysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the gelatinization temperature of starch, using DSC, CLSM and SEM. At temperatures below 50°C, only low amounts of complexes were formed; even upon prolonged incubation time (16 h). However, our results show that heating at 50-60°C, for prolonged times, leads to a nearly complete formation of inclusion complexes. Our study therefore indicates that gelatinization is not a prerequisite for inclusion complex formation. Also, the thermal characteristics of the gelatinization peak (onset temperature and enthalpy) are not affected by amylose-LPC complex formation. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.