Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication

“…The report noted that a rise in the release of the amylose molecules was seen as being aided by the ultrasonic treatment [ 6 ], albeit the precise mechanism of the drop in the CI values with a longer sonication duration was unknown. Different investigations have shown different ideal ultrasonic times for the released amylose molecules to form complexes with lipid molecules [ 6 , 9 ].…”

“…It was reported that the structure of the starch suspension became more homogeneous with the increase in the ultrasound amplitude and duration [ 17 ]. When ultrasonication was used, the swollen starch granules’ double-helix structure was compelled to open, disrupting their natural semicrystalline structural configuration and revealing their interior lamination structure [ 9 ]. Additionally, more linear amylose chains were simultaneously liberated from the starch granules’ inner structure and took part in the formation of the FA complex [ 17 ].…”

“…Due to the rising incidence of chronic diseases linked to nutrition, research boosting the creation of starch–lipid complexes has recently received attention. Previous publications have stated that numerous chemical, physical, and enzymatic techniques have been used to speed up the formation of V-type inclusion complexes [ 5 , 6 , 7 , 8 , 9 ]. The capability of amylose to form complexes with lipids is largely attributed to amylose changing from a coil to helix and targeted molecules entering the cores of the amylose helices during complex development [ 5 ].…”

“…The formation of the V-type inclusion helical complexes can alter the utilitarian features of starches, such as limiting amylose retrogradation and staling, preventing amylopectin recrystallization, lowering starch expansion force, and improving the starch resistance to enzymatic hydrolysis [ 10 ]. Several of the parameters, including the degree of polymerization, polydispersity, degree of branching, amylose chain length, and starch concentration, as well as lipid structure (fatty acid (FA) chain length, degree of saturation, and FA concentration), influence the molecular organization and physico-chemical properties of amylose–FA complexes [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. Moreover, the method used to embed the lipid into the amylose helical structure may have altered the degree of complex production and functionality of the resulting starch complex, which were rarely reported in comparison to the influence of the starch and lipid characteristics on complex formation [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ].…”

“…The scission of amylopectin’s branching points was aided by ultrasound’s destruction of the C–O–C bonds in the α-1,6 glycosidic linkage, which increased the number of linear chains [ 5 ]. Raza [ 9 ] has described using dual-frequency power ultrasound (20/40 kHz) to create complexes between the arrowhead starch and linoleic acid/stearic acid. The complexes had complexing index (CI) values of more than 65%, and after 40 min of treatment, the maximum CI value was discovered at 83.04%.…”