V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
Wokadala Cuthbert Obiro, Suprakas Sinha Ray, Mohammad Naushad Emmambux
Food Reviews International
Abstract
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
V-amylose complexes can form with amphiphilic or hydrophobic ligands
“The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands.”
V-amylose complexes can modify rheological behavior of starch-containing products
“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 re...”
V-amylose complexes can be used for nanoencapsulation of sensitive bioactive and flavor ingredients
“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 re...”