Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation
Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double heli