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.
Ngobese, Nomali Ziphorah; Wokadala, Obiro Cuthbert; Du Plessis, Belinda; Da Silva, Laura Suzanne; Hall, Alan; Lepule, Sello Presly; Penter, Mark; Ngcobo, Mduduzi Elijah Khulekani; Swart, Hendrik C.(Wiley, 2018-11)
The physicochemical properties of wild mango (Cordyla africana L) seed starch are assessed and compared to bean, pea, and commercial maize starch. Scanning electron microscopy (SEM) and polarized optical microscopy (POM) ...
Consumer awareness of diseases such as cardiovascular disease has driven policies to reduce amounts of fat in the diet. Food manufacturers have met this demand and there has been increased production of low fat and fat ...
Mapengo, Clarity Ropafadzo(University of Pretoria, 2020)
The current production trends are towards using emerging technologies in the food industry to make processes more efficient, less energy-intensive and more environmentally friendly. Infrared energy has the potential to ...