Details

Autor(en) / Beteiligte

• Chao, Chen
• Huang, Shiqing
• Yu, Jinglin
• Copeland, Les
• Wang, Shuo
• Wang, Shujun

Titel

Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis

Ist Teil von

• Carbohydrate polymers, 2020-09, Vol.244, p.116464, Article 116464

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

MEDLINE

Beschreibungen/Notizen

• •Rapid visco analyzer (RVA) was used to simulate food processing.•Structural changes of starch-lipid complexes during cooling stage were studied.•Starch-lipid complexes were mainly formed during RVA cooling stage.•Setback viscosity peak was related to the amount of starch-lipid complexes. The aim of the present study was to investigate the mechanism of formation of maize starch (MS)-lipid complexes during pasting in the Rapid Visco Analyser. MS-lauric acid (LA) and MS-monomyristyl glycerol (MMG) samples with lipid concentrations of 0–5% were prepared and characterized. Complexing index (CI) and rheological analyses showed that the viscosity and gel strength of starch was highly correlated to the amount of starch-lipid complex that formed. An increase followed by a decrease in CI values, enthalpy change and structural order during pasting of MS-2% LA mixture indicated that starch-lipid complexes were mostly formed during the setback stage, and that the disruption of some complexes formed at higher lipid concentration occurred with ongoing cooling. This study revealed the mechanisms of formation of starch-lipid complexes during simulated food processing, and how such complexes affect the viscoelastic properties of starch pastes, which is of relevance to the texture of starchy foods.