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.
Le Roux-Pullen, Lerica; Lessing, Dries(South African Veterinary Association, 2011-06)
Three clinically healthy Labrador puppies developed ataxia, hypermetria and convulsions shortly after eating the burnt crust of maize porridge. Two of the puppies died. Acrylamide toxicity was considered based on the history ...
Reasons for performing study: Adverse effects on renal health and haemostasis have been documented in human patients administered hydroxyethyl starches (HESs). Gelatins could provide useful substitutes should similar adverse ...
Henrici, Marguerite; Alexander, R.A.; Clark, R.; Louw, J.G.; De Kock, V.E.(Published by The Government Printer, Pretoria, 1952)
The daily march of assimilates in different fodder plants, lucerne, the Karoo
bush Pentzia incana, the Gramineae Algerian oats and Panicum minus and
Tribulus terrestris, is discussed. The assimilates were determined under ...