Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes

Abstract

Cereal Chem. 94(2):237-241The effect of complexation temperature (30, 60, and 90°C) on the gelatinization properties, glass transition, enzymatic hydrolysis, and crystalline structure of high-amylose corn starch-oleic acid (HACS-OA) complexes created by a dimethyl sulfoxide (DMSO)-based complexation method and of normal corn starch-oleic acid (NCS-OA) complexes created by an alkaline-based complexation method were investigated by using differential scanning calorimetry, thermogravimetric analysis, and X-ray diffractometry. The results indicated that the highest complex indices were found in the complexes created at 30 and 60°C with the DMSO-based complexation method and alkaline-based complexation method, respectively. The X-ray diffraction patterns of both HACS-OA complexes and NCS-OA complexes created at different complexation temperatures were the V-type pattern. For the complexes created by the two methods, both the melting temperature and the glass transition temperature increased obviously with increasing complexation temperature. Complexation temperature also influenced the enzymatic hydrolysis rate of starch-OA complexes. † Corresponding

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

“…The increase in T o , T p , and T c values suggested that the gelatinization of starch was retarded by the addition of fatty acid. This may be ascribed to the formation of starch-lipid complex and the interaction between the starch granules and OA, as reported previously (Chen et al, 2017;Farooq et al, 2018). ANN pretreatment did not obviously change the T o and T c values of CS U -OA complex, while increased the T p value.…”

“…ANN pretreatment increased the T c − T o values of CS U ‐OA complex, as compared to CS U . The broad temperature range may be attributed to the melting of amylopectin double helices and the starch–lipid complex (Chen et al., ; Zhang et al., ). The T c − T o value of CS U ‐OA complex was higher than that of CS U alone by 11.9°C.…”

“…The ∆ H value of CS U ‐OA complex was lower than that of CS U alone by 10.2 J/g. The lower ∆ H value may be due to that the endothermic heat of starch gelatinization is partially offset by the exothermic heat of the complex formation (Chen et al., ; Cui & Oates, ). The ∆ H value of CS ANN ‐OA complex (3.86−4.21 J/g) was slightly higher than that of CS U ‐OA complex (3.70 J/g).…”

“…The demand for CS in the food industry has been steadily increasing in recent years, due to its unique functional properties like thickening and stabilizing properties. OA is a long‐chain monounsaturated fatty acid that exists in many oil or lipid products and can form starch–lipid complexes during the processing of some starchy foods (Chen, Qin, Wang, & Yu, ). Therefore, the object of this research is to investigate the effect of ANN pretreatment temperature on the morphology, crystal structure, and thermal properties of CS ANN ‐OA complex by using CLSM, XRD, and DSC.…”

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

“…Similar moisture, protein, and total starch contents were reported in spaghetti prepared with this three‐flour blend (Camelo‐Méndez, Tovar et al, ; Patiño‐Rodríguez et al, ). The higher fat content in the spaghetti prepared with Hi‐Maize 260 may be related to the greater amylose content in this ingredient, increasing the possibility to form amylose–lipid complexes compared to starches with lower amylose content, such as UPF (Chen, Qin, Wang, & Yu, ). The two spaghetti samples showed significant difference in TDF content determined by AACC method (Table ).…”