The occurrence of amylose–lipid complexes was determined in maize and teff starch biphasic pastes i.e.
peak viscosity pastes at short and prolonged pasting times. Maize and teff starches were pasted for 11.5
and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in
a rapid visco-analyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis showed
crystalline V-amylose diffraction patterns for the starches pasted for a prolonged time with added stearic
acid while less distinct V-amylose patterns with non-complexed stearic acid peaks were observed with a
short pasting time. Differential scanning calorimetry of pastes before and residues after paste hydrolysis
showed that Type I amylose–lipid complexes were formed after pasting for the short duration with added
stearic acid, while Type II complexes are formed after pasting for the prolonged time. The present research
provides evidence that amylose–lipid complexes play an important role in starch biphasic pasting.
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, ...
Nyakabau, Tatenda; Wokadala, Obiro Cuthbert; Emmambux, Mohammad Naushad(Wiley, 2013)
Tef is an indigenous African cereal and considered as lost crop of Africa. There is no research on
the effect of steeping additives on the quality of isolated tef starch. A white tef grain was milled and
steeped in ...