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Functionality of Short Chain Amylose-Lipid Complexes in Starch-Water Systems and Their Impact on in Vitro Starch Degradation

På svenska

Author

  • Joke A. Putseys
  • Liesbeth J. Derde
  • Lieve Lamberts
  • Elin Östman
  • Inger Björck
  • Jan A. Delcour

Summary, in English

Monodisperse short-chain amorphous or semicrystalline amylose-glycerol monostearate (GMS) complexes, or, as a reference, pure GMS, were added to starch dispersions which were gelatinized and allowed to cool. The largest impacts on rheological properties were observed when GMS or amorphous GMS complexes were added. The controlled release of the short amylose chains of the latter induced double helix and, thus, network formation, resulting in higher viscosity readings. As the lipid is set free after starch gelatinization, it is assumed that it complexes with amylose leached outside the granule, whereas additional pure GMS can probably to a greater extent complex inside the granule. Semicrystalline complexes could be considered as inert mass in the starch systems as their melting temperature exceeded the temperature reached during the experiment. The additives also impacted starch's sensitivity to enzymatic degradation. GMS addition reduced the resistant starch (RS) content of the gels and increased their hydrolysis index (HI). Added amorphous or semicrystalline complexes, on the other hand, yielded gels with a higher RS content and a lower HI. Addition of amylose-lipid complexes to starch suspensions impacts starch gel characteristics and decreases its digestion rate, possibly by releasing short amylose chains in a controlled way that then participate in amylose crystallization and, hence, RS formation.

Publishing year

2010

Language

English

Pages

1939-1945

Publication/Series

Journal of Agricultural and Food Chemistry

Volume

58

Issue

3

Document type

Journal article

Publisher

The American Chemical Society (ACS)

Topic

  • Agricultural Science, Forestry and Fisheries

Keywords

  • resistant starch
  • viscosity
  • amylose-lipid complex
  • starch

Status

Published

ISBN/ISSN/Other

  • ISSN: 0021-8561