Cereal Chem 57:4 - 9.  |  VIEW ARTICLE
Formation of Amylose-Lipid Complexes by Twin-Screw Extrusion Cooking of Manioc Starch.

C. Mercier, R. Charbonniere, J. Grebaut, and J. F. de la Gueriviere. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Native manioc starch with and without the addition of 2-4% of various lipids was treated by extrusion- cooking at 200 C in a twin-screw French extruder. X-ray diffraction patterns, solubility in cold water, iodine spectrum of the soluble fraction, and stability at -20 C were determined. Whereas native extruded starch gives a product devoid of crystalline organization and almost water-soluble, the products of its blends with linear fatty acids (C2 to C18:2) or with monoglycerides have a structurally organized fraction that makes them water-insoluble. The water solubility of these products decreases with an increase in the length of the carbon chain. The iodine spectra of their solutions evolve towards the spectrum of the amylopectin type, thus confirming that amylose forms a complex with fatty acids. The products obtained by extrusion of starch with triglycerides or phosphatides have no organized fraction. The technological properties of products complexed with fatty acids or monoglycerides (reduced stickiness and freeze-thaw stability) are competitive with chemically modified starch.