Amylose-inclusion complexes: Formation, identity and physico-chemical properties

作者：Putseys J A^*; Lamberts L; Delcour J A

来源：Journal of Cereal Science, 2010, 51(3): 238-247.

DOI：10.1016/j.jcs.2010.01.011

• Starch
• Amylose
• Lipid
• Complexation
• Synthesis
• Hydrolysis

Many ligands can form inclusion complexes with amylose. Their presence induces a conformation change involving the transformation of amylose double helices to a single helix. The resulting so called V-amylose is compact and has a central hydrophobic cavity in which the hydrocarbon chain of the ligand can reside. We discuss the different ways of formation of amylose-inclusion complexes, with emphasis on amylose lipid complexes. Both amorphous and semicrystalline amylose-inclusion complexes are considered. The influence of variables in the synthesis reactions on the physico-chemical characteristics of amylose lipid complexes is highlighted and the hydrolysis and functionality of (in situ formed) amylose lipid complexes, such as their possible role in starch-based systems, is reviewed.

• 出版日期2010-5