Novel mechanochemical approach for wheat starch-LPC complex formation |
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| Institution: | 1. Faculty of Chemistry and Pharmacy, Sofia University “St. Kl. Ohridski”, Bulgaria;2. Unilever Research and Development, 3133 AT Vlaardingen, The Netherlands;3. Laboratory of Physical Chemistry and Colloid Science, Wageningen University, 6703 HB Wageningen, The Netherlands;4. Department of Mechanical Engineering, University College London, Torrington Place, London WC1E 7JE, UK;1. Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Queensland, Australia;2. Centre for Food Innovation, The University of Tasmania, Tasmania, Australia;1. Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France;2. UMR IATE 1206, Univ.Montpellier, CIRAD, INRA, SupAgro, Montpellier, France;1. Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, ES-14071, Córdoba, Spain;2. Wheat Chemistry and Quality Laboratory, Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico |
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| Abstract: | Amylose-LPC inclusion complexes are acquired by a novel mechanochemical method and by hydrothermal method. The new synthetic method includes mechanical milling of suspension of LPC and starch under controlled conditions. Both methods applied resulted in similar microstructure of the complexes, studied by x-ray diffraction (XRD). Furthermore, Solid-state 13C NMR spectroscopy and differential scanning calorimetry (DSC) also confirm the efficient complexation by the new approach. |
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| Keywords: | Amylose-LPC Inclusion complex Ball-milling DSC |
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