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In this section, you can access to the latest technical information related to the FUTURE project topic.
Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes
The effects of pullulanase debranching on the properties of maize starch (waxy, normal and high amylose)-glycerol monolaurate (GML) complexes were studied. Pullulanase pretreatment produced more starch chains with favourable lengths (DP???25) to encourage inclusion complex formation. The debranched starch showed higher amylose content (from 11.2 to 58.6%) than the native starch (from 0.68 to 53.4%). The V-type characteristic diffraction peaks (7.5°, 13.1° and 20.2° 2?) became more obvious after the starch received the debranching treatment. Thermal properties indicated that the melting enthalpy of the debranched starch-GML complexes (from 6.45 to 10.13?J/g) was higher than those of the untreated complexes (from 0 to 8.91?J/g). The swelling power values and degree of hydrolysis of the starches decreased with the increase in amylose content. In vitro digestibility analysis suggested that the hydrolysis of the starch-GML samples was further restricted by applying the debranching treatment to the starch.
» Author: Pengfei Liu, Xuemin Kang, Bo Cui, Wei Gao, Zhengzong Wu, Bin Yu
» Reference: 10.1016/j.carbpol.2019.115000
» Publication Date: 17/06/2019
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