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

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    Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation
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    † Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
    ‡ Division of Applied Nutrition and Food Chemistry, Lund University, P.O. Box 124, SE 22100 Lund, Sweden
    *Corresponding author: tel +32 (0)16 321634, fax +32 (0)16 321997, e-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2010, 58, 3, 1939–1945
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    https://doi.org/10.1021/jf903523h
    Published December 29, 2009
    Copyright © 2009 American Chemical Society
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    Abstract

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    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.

    Copyright © 2009 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2010, 58, 3, 1939–1945
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    https://doi.org/10.1021/jf903523h
    Published December 29, 2009
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