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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents

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Author(s):
Garcia, M. C. [1] ; Pereira-da-Silva, M. A. [2, 3] ; Taboga, S. [1] ; Franco, C. M. L. [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ UNESP, Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Sao Paulo, BR-13560 Sao Carlos, SP - Brazil
[3] Cent Paulista Univ Ctr UNICEP, Sao Carlos, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Carbohydrate Polymers; v. 148, p. 371-379, SEP 5 2016.
Web of Science Citations: 12
Abstract

Morphology and different structural features of V-amylose complexes prepared with different concentrations (1%, 2%, 3%) of glycerol monostearate (GMS) and normal maize (NMS), waxy maize (WMS), and high amylose maize (HAMS) starches were evaluated using X-ray diffraction, differential scanning calorimetry, scanning electronic microscopy (SEM), atomic force microscopy (AFM), and transmission electronic microscopy (TEM). There was inclusion complex formation between all starches and GMS regardless of emulsifier concentration, with exception of WMS-2%GMS and WMS-3%GMS samples. All of the inclusion complexes displayed a V-type crystalline pattern and endothermic dissociation peaks between 115 and 120 degrees C. They also displayed faceted crystalline structures with a tendency of the crystals to aggregate and form agglomerates of various sizes. TEM images of the complexes showed an aggregated strand structure interwoven with the GMS. Emulsifier and amylose quantities directly influenced complex formation. At high GMS concentrations, there was higher tendency of emulsifier to self-associate rather than form complexes with amylose. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 11/20387-1 - Starch-lipid complexes: effect of the glycerol monostearate and beta-cyclodextrin
Grantee:Celia Maria Landi Franco
Support Opportunities: Regular Research Grants
FAPESP's process: 10/18557-3 - EFFECT OF B-CYCLODEXTRIN ON THE FORMATION OF STARCH-LIPID INCLUSION COMPLEXES AND PHYSICOCHEMICAL PROPERTIES OF CEREALS STARCHES
Grantee:Marina Costa Garcia
Support Opportunities: Scholarships in Brazil - Doctorate