直链淀粉
回生(淀粉)
化学
餐后
化学工程
食品科学
淀粉
生物
生物技术
工程类
胰岛素
作者
Obiro Cuthbert Wokadala,Suprakas Sinha Ray,Mohammad Naushad Emmambux
标识
DOI:10.1080/87559129.2012.660718
摘要
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. Keywords: NanoencapsulationStarch digestibilityStarch nanoparticlesStarch rheologyStarch spherulitesV-amylose complexes Acknowledgments The authors gratefully acknowledge funding from the University of Pretoria Commonwealth Scholarship Programme, DST/CSIR Nanotechnology Innovation Centre, and National Research Fund (NRF) for the support of this study.
科研通智能强力驱动
Strongly Powered by AbleSci AI