Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 156, Issue -, Pages 196-203Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.04.032
Keywords
Starch lecithin complexes; Physicochemical properties; Digestibility
Funding
- National Natural Science Foundation of China [31871820, 31701552]
- Support Project for Distinguished Young Scholars of Fujian Agriculture and Forestry University [xjq201714]
- Program for Leading Talent in Fujian Provincial University
- Program for New Century Excellent Talents in Fujian Province University
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The objective of this study was to investigate the physicochemical properties and in vitro digestibility of lotus seed starch-ledthin indusion complexes (ICs), prepared by dynamic high pressure homogenization. Raman spectrometry indicated that the IC formed between starch and lecithin, compared with the control mixture. could modify the helix rearrangement between different amylose conformations, to promote the formation of an ordered and stable V-type conformation. The content of amylose single helix appeared to be an important factor in the formation of starch-lipid complexes. Dispersion stability and solubility determinations indicated that the effect of mixing lecithin with starch mainly focused on the dispersion stability and not the solubility of starch emulsions. ICs with a V-type conformation, formed by homogenization of lecithin and amylose. achieved the same, or better emulsion stability as mixed lecithin, and the formation of ICs reduced the affinity of starch chains for water molecules, lowering their solubility. Digestion analysis suggested that the higher proportion of micro-crystalline region in V-6I complexes, resulted in a lower digestion rate and a higher resistant starch (RS) content. (C) 2020 Elsevier B.V. All rights reserved.
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