Publication: Elsevier
DOI: https://doi.org/10.1016/j.carbpol.2019.02.065
This study determines the effects of stearic acid and gamma irradiation, alone and in combination, on properties of amylose-lipid nanomaterials from pasted high amylose maize starch (HAMS) with and without alpha amylase hydrolysis. HAMS was incorporated with stearic acid (0, 1.5% and 5%, w/w), irradiated at 0, 30 and 60 kGy and pasted under pressure in a rheometer. Isolated materials after thermostable alpha amylase or hot water washing were freeze-dried and characterised using differential scanning calorimetry (DSC), X-ray diffraction (XRD), Atomic Force Microscopy (AFM) and Transmission Electron Microscopy (TEM). The isolated materials contain amylose-lipid complexes (ALCs) as determined by DSC and XRD. Pasting of gamma irradiated HAMS produced type I ALCs, whereas that for un-irradiated HAMS produced type II ALCs. The ALCs occurred at nanoscale with sizes ranging from 10 to 110 nm as observed with AFM and TEM. Tailor-made ALCs nanomaterials can be produced from HAMS (with and without added stearic acid).
related Publications
Joint Publications
Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH
The effect of 0.1 M NaOH as a solvent and blending with pre-gelatinized maize starch on the foaming properties of laboratory extracted total zein and total kafirin were determined. Both total zein and total kafirin in 0.1 M NaOH were found to have higher foaming capacity (up to 118% foam volume increase) compared ...
Joint Publications
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to ...
Joint Publications
Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions
This study determined the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on the pasting, flow, thermal and molecular properties of maize starch. The starch modification was carried out under alkaline conditions. The phenolic extracts increased the peak viscosity of the ...