Influence of unmodified and modified cycloheptaamylose (beta-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch

摘要

Functional characteristics of starches from cereal,tuber,and root were studied in the presence of beta-cyclodextrin and hydroxypropyl beta-cyclodextrin.Both cyclodextrin compounds significantly increased swelling factor,amylose leaching,and solubility of cereal starches while tuber and root starches were less affected.Gelatinization enthalpy in cereal starches was slightly decreased in the presence of beta-CD and HPP-CD but in tuber and root starches was not affected.Both beta-CD and HPP-CD decreased dissociation energy of native (wheat,maize,and rice) and synthesized (amylose-lysophosphatidylcholine and amylose-stearic acid) amylose-lipid complex.Reformation of native amylose-lipid complex in cereal starches was decreased by both beta-CD and HP beta-CD.Only in cereal starches the presence of beta-CD and HP beta-CD during starch pasting result in early swelling and decreased pasting temperature.Both cyclodextrins did not inhibit alpha-amy-lase.The results were consistent with the disruption of amylose-lipid complex within the starch granules by both cyclodextrins by com-plexing with starch lipids,affecting a range of functional properties of starch.