Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase

An enzymatic method was investigated to initiate a strategy of increasing the branch density of pea starch, thus facilitating the formation of a starch -lipid complex after debranching. When the starch was modified by exposure to maltogenic amylase (MAL) and pullulanase (PUL), lower molecular weight values and higher amylose content resulted compared to the untreated sample. High-performance anion -exchange chromatography results sug- gested that the average chain length decreased and the branch density increased after the starch received MAL treatment. The diffraction intensities and the total melting enthalpies of the dual -enzyme treated complex were greater than those for other samples when the level of MAL between 4-12 U/g. Fourier transform infrared spectroscopy revealed that more ordered structure was formed in MAL (4/8/12)-PUL-starch-lauric acid (Lau) complexes. Digestive performance analysis indicated that the enzyme resistance of the starch -Lau complex was reinforced by applying the MAL-PUL modification to the starch.