dc.contributor.author |
Obiro, Wokadala Cuthbert
|
|
dc.contributor.author |
Ray, Suprakas Sinha
|
|
dc.contributor.author |
Emmambux, Mohammad Naushad
|
|
dc.date.accessioned |
2013-07-19T13:16:20Z |
|
dc.date.available |
2014-04-30T00:20:04Z |
|
dc.date.issued |
2012-04 |
|
dc.description.abstract |
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, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed. |
en_US |
dc.description.librarian |
hb2013 |
en_US |
dc.description.sponsorship |
University of Pretoria Commonwealth Scholarship Programme, DST/CSIR Nanotechnology Innovation Centre, and National Research Fund (NRF) |
en_US |
dc.description.uri |
http://www.tandfonline.com/doi/abs/ |
en_US |
dc.identifier.citation |
Obiro, WC, Ray, SS & Emmambux, MN 2012, 'V-amylose structural characteristics, methods of preparation,significance and potential applications', Food Reviews International, vol. 28, no. 4, pp. 412-438. |
en_US |
dc.identifier.issn |
8755-9129 (print) |
|
dc.identifier.issn |
1525-6103 (online) |
|
dc.identifier.other |
10.1080/87559129.2012.660718 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/21993 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Taylor & Francis |
en_US |
dc.rights |
© Taylor & Francis. This is an electronic version of an article published in Food Reviews International, vol. 28, no. 4, pp. 412-438, 2012. Food Reviews International is available online at : http://www.tandfonline.com/doi/abs/ |
en_US |
dc.subject |
Nanoencapsulation |
en_US |
dc.subject |
Starch digestibility |
en_US |
dc.subject |
Starch nanoparticles |
en_US |
dc.subject |
Starch rheology |
en_US |
dc.subject |
Starch spherulites |
en_US |
dc.subject |
V-amylose complexes |
en_US |
dc.title |
V-amylose structural characteristics, methods of preparation,significance and potential applications |
en_US |
dc.type |
Postprint Article |
en_US |