Biology Reference
In-Depth Information
Lipid chain length defined amylose DP, which increased in the order
myristic acid (C14), glyceryl monostearate (GMS), stearic acid (C18),
and docosanoic acid (C22). The thermal stability of the complexes
increased in the same manner, with C22 complexes having the
highest dissociation temperature [15,16].
Figure 10.4
Possible mechanisms of the semienzymic synthesis of amylose-
lipid complexes. (a) Complexation and precipitation only when
amylose chain is long enough; (b) complexation after a small
amylose chain is formed, further elongation of the amylose
and subsequent complexation, precipitation occurs when a
sufficient number of lipids are complexed; (c) “vine-twining”:
amylose synthesis around lipid, with precipitation when a
sufficient number of lipid molecules are complexed.
