Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and...

The interactions between blueberry anthocyanins (BA) and waxy (WMS) and normal amylose (NMS) maize starches before and after internal lipids removal were studied. With the addition of BA (0-10 %), gelatinization enthalpy (ΔH) of both WMS and NMS decreased, and ΔH of the starches without internal lipids was further reduced. Steady shear rheological analysis indicated that removing internal lipids reduced consistency coefficient (K) and increased flow behavior index (n) of NMS-BA complexes, while this was not observed in WMS-BA complexes. Rapidly digestible starch (RDS) content was decreased by 14.7 % and 16.1 % in WMS-BA and NMS-BA complexes as a function of BA (from 0 to 10 %), respectively, meanwhile, after removal internal lipids, RDS content was decreased by 21.3 % and 26.0 %, respectively. After removal of internal lipids, starch-BA complexes exhibited higher α-amylase inhibition activity and contained more amylose-BA complexes. These results suggested that the effect of BA on NMS was greater than that on WMS regardless of whether internal lipids were removed, but removal of internal lipids enhanced the interaction between BA and amylose/amylopectin within starch. This study also provided insights into the influence of internal lipids on BA modified starch.