Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic...

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Debranched high-amylose starch (DHA7-FA) forms complexes with fatty acids.
• Understanding cooking and storage effects on these complexes is crucial for food processing.

Purpose of the Study:

• To investigate the impact of cooking and storage on DHA7-FA complex structure and enzymatic digestibility.
• To determine how fatty acid chain length influences these effects.

Main Methods:

• X-ray diffraction (XRD) for crystallinity and molecular order.
• Differential scanning calorimetry (DSC) for enthalpy changes.
• In vitro enzymatic digestibility assays.

Main Results:

• Cooking decreased crystallinity of DHA7-lauric acid (LA) and DHA7-myristic acid (MA) complexes.
• Cooking increased enthalpy and short-range molecular order for all DHA7-FA complexes.
• In vitro digestibility decreased with cooking, inversely related to fatty acid chain length.
• Storage at 4°C for 24h had minor effects on structure and digestibility.

Conclusions:

• Cooking disrupts long-range order in DHA7-LA and DHA7-MA complexes.
• Enhanced short-range molecular order post-cooking is the primary cause of reduced enzymatic digestibility.
• Fatty acid chain length modulates the effects of cooking on starch-fatty acid complexes.