Ann-Charlotte Eliasson

Bio: Ann-Charlotte Eliasson is an academic researcher from Lund University. The author has contributed to research in topics: Starch & Amylose. The author has an hindex of 50, co-authored 139 publications receiving 6856 citations. Previous affiliations of Ann-Charlotte Eliasson include Central Tuber Crops Research Institute & Eduardo Mondlane University.

VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

Abstract: Dynamic measurements were used to characterize the viscoelastic behavior during gelatinization of wheat, maize, potato and waxy-barley starches. During the experimental conditions used the curves of storage modulus (G') and loss modulus (G") versus temperature showed an initial peak for all starches, followed by a second peak at 90-95 "C in the case of wheat and maize starches. Wheat starch gave a more viscous response than the other starches. fie changes in G' and Gff were correlated to the changes in gel volume and amylose leaching during the heating. The results were interpreted using a composite material as a model for the starch gel.

Formation of Amylose-Lipid Complexes and Effects of Temperature Treatment. Part 2. Fatty Acids

Abstract: This article is the second part of research on amylose-lipid complexes, where the first article dealt with monoglycerides. Here, a variety of fatty acids with chain lengths between 3 and 22 carbons and with varying degree of unsaturation were studied regarding their ability to form amylose-lipid complexes. In the present paper it is intended to investigate the formation of different fatty acid- amylose complexes under conditions that are not optimised for complex formation. Such conditions are common in the processing of starch. Differential scanning calorimetry (DSC) was used to analyse transition temperatures and enthalpies (H). The transition enthalpy H was taken as a measure of the quantity of the complexes in the samples. Except for the two shortest fatty acids (propionic and butyric acid), all the fatty acids showed DSC-peaks corresponding to transition of amylose-lipid complexes. Form II complexes, i.e. the crystalline form of the complex, were also formed for all fatty acids with a chain length of 12, even with polyunsaturated fatty acids. In this investigation, the amount and type of complexes formed do not reflect equilibrium conditions, but are instead a result of the rate of all the different sub-processes involved in complex formation, and these are influenced by the availability of the fatty acids and the heat treatment. The highest amounts of complexes were created by arachidonic and docosahexaenoic acid when the sample had not been subjected to any previous heat treatment. Heat treatment of the sample changed this and for heat treated samples the saturated palmitic and stearic acid yielded highest total amount of complexes. However, the ratio between complexes of form II and form I differed between the fatty acids complexes and during extended temperature treatment, most form II complexes were created by arachidonic and linoleic acid. Comparing the results from each fatty acid to the corresponding monoglyceride (with chain lengths of 10-18), it can be concluded that fatty acids seem to form complexes more easily than monoglycerides do, but monoglycerides create complex form II more easily than fatty acids, especially in case of shorter-chain lipids. (Less)

Effect of Water Content on the Gelatinization of Wheat Starch

Abstract: The influence of water content on the gelatinization of wheat starch was examined by differential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% (w/w) water. The temperature of the second and third endotherms and the enthalpies of the first and second endotherms vary with water content.

Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides

Abstract: Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.

Resistant Starch–A Review

Abstract: The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.