V-amylose structural characteristics, methods of preparation,significance and potential applications
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Date
Authors
Obiro, Wokadala Cuthbert
Ray, Suprakas Sinha
Emmambux, Mohammad Naushad
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
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.
Description
Keywords
Nanoencapsulation, Starch digestibility, Starch nanoparticles, Starch rheology, Starch spherulites, V-amylose complexes
Sustainable Development Goals
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.