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.
Van der Wath, J.G.; Du Toit, P.J.(Pretoria : The Government Printer, 1948)
1. The only diastases present in the rumen seem to be those secreted
by ruminal bacteria, which would then be responsible for the entire starch
disintegration seen there.
2. In the rumen of sheep receiving a regular ...
This study investigates the formation and properties of compatible binary colloidal blends
between pre-gelatinized (uncomplexed and complexed with stearic acid) maize starches
(hydrophilic component) and commercial zein ...