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Starch-lipid complexes: effect of the glycerol monostearate and beta-cyclodextrin


Starch-lipid interactions are important in the cereal processing and bakery products because lipids affect the behavior and gelatinization and retrogradation properties of starches and then the processed product quality. The type of lipid and starch affects the formation of amylose-lipid complex. Beta-cyclodextrin can influence the formation of theses complexes delaying the retrogradation rate of starches. The aim of this work is to evaluate the effect of B-cyclodextrin on the formation of amylose-lipid complex and/or amylopectin-lipid complex using GMS (glycerol monostearate) and cereal starches (wheat starch, normal, waxy and high amylose corn starches) and on the physicochemical properties of these starches. The physicochemical properties of the starches will be evaluated "in situ" during addition of emulsifier and /or Beta-cyclodextrin in the starch and also after the formation of complexes. Pasting and thermal properties, swelling power, solubility and sinerese of starches with different concentrations of emulsifier (1,0; 2,0; and 3,0 %) and /or 3,0 % of Beta-cyclodextrin will be evaluated. Starch-lipid complexes with and without Beta-cyclodextrin will be evaluated by scanning electron microscopy, transmission electron microscopy, X- ray diffraction and enzymatic digestibility. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GARCIA, M. C.; PEREIRA-DA-SILVA, M. A.; TABOGA, S.; FRANCO, C. M. L.. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents. Carbohydrate Polymers, v. 148, p. 371-379, . (11/20387-1, 10/18557-3)

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