Journal
FOOD REVIEWS INTERNATIONAL
Volume 28, Issue 4, Pages 412-438Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2012.660718
Keywords
Nanoencapsulation; Starch digestibility; Starch nanoparticles; Starch rheology; Starch spherulites; V-amylose complexes
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Funding
- University of Pretoria
- DST/CSIR Nanotechnology Innovation Centre
- National Research Fund (NRF)
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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.
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