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Effect of lecithin on the complexation between different botanically sourced starches and lauric acid.
He, Xiaoyang; Yang, Lu; Zhou, Liyang; Gunness, Purnima; Hunt, Wendy; Solah, Vicky A; Sun, Qingjie.
Affiliation
  • He X; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
  • Yang L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China.
  • Zhou L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China.
  • Gunness P; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
  • Hunt W; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
  • Solah VA; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
  • Sun Q; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia; Qingdao Special Food Research Institutio
Int J Biol Macromol ; 268(Pt 2): 131996, 2024 May.
Article in En | MEDLINE | ID: mdl-38697417
ABSTRACT
This research investigated the effect of lecithin on the complexation of lauric acid with maize starch, potato starch, waxy maize starch, and high amylose maize starch. Rapid visco analysis showed that lecithin altered the setback pattern of potato starch-lauric acid and maize starch-lauric acid mixtures but not waxy maize starch-lauric acid. Further investigation, including differential scanning calorimetry, complex index, and X-ray diffraction, showed that lecithin enhanced the complexation of maize starch, potato starch, and high amylose maize starch with lauric acid. Fourier transform infrared and Raman spectroscopy revealed increasingly ordered structures formed in maize starch-lauric acid-lecithin, potato starch-lauric acid-lecithin, and high amylose maize starch-lauric acid-lecithin systems compared to corresponding binary systems. These highly ordered complexes of maize starch, potato starch, and high amylose maize starch also demonstrated greater resistance to in vitro enzymatic hydrolysis. Waxy maize starch complexation however remained unaffected by lecithin. The results of this study show that lecithin impacts complexation between fatty acids and native starches containing amylose, with the starch source being critical. Lecithin minimally impacted the complexation of low amylose starch and fatty acids.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Zea mays / Lecithins / Amylose / Lauric Acids Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Zea mays / Lecithins / Amylose / Lauric Acids Language: En Journal: Int J Biol Macromol Year: 2024 Document type: Article Affiliation country: Country of publication: