The amylose component of starch can form complexes known as V-amylose with amphiphilic or hydrophobic ligands. The V-amylose complexes are single, left-handed helices that are arranged as crystalline and amorphous lamellae, which may form distinct nano- or micron-scale structures. V-amylose has potential as a biomaterial for nanoencapsulation of sensitive bioactive and flavor ingredients, modification of rheological behavior of starch-containing products, reduction of starch retrogradation, and postprandial hyperglycaemia in diabetics. Various aspects of V-amylose structure, methods of preparation, factors that affect its formation, and the significance and potential applications of the V-amylose complexes are reviewed.
Reference:
Obiro, WC, Ray, S.S. and Emmambux MN. 2012. V-amylose structural characteristics, methods of preparation, significance, and potential applications. Food Reviews International, vol. 28(4), pp 412-438
Obiro, W., Ray, S. S., & Emmambux, M. (2012). V-amylose structural characteristics, methods of preparation, significance, and potential applications. http://hdl.handle.net/10204/6628
Obiro, WC, Suprakas S Ray, and MN Emmambux "V-amylose structural characteristics, methods of preparation, significance, and potential applications." (2012) http://hdl.handle.net/10204/6628
Obiro W, Ray SS, Emmambux M. V-amylose structural characteristics, methods of preparation, significance, and potential applications. 2012; http://hdl.handle.net/10204/6628.