Ultrasound/microwave modification-mediated formation of precipitated debranched starch-lipid complexes:...

Short glucans obtained using starch debranching (DBS) have attracted increasing interest, while the precipitated fractions from debranching treatment (PDBS) are often ignored. Here, the molecular characteristics of PDBS from debranching native corn starches and its potential to form complexes with lauric acid (LA) using different methods were explored. The PDBS contained 83.03 % amylose and mainly consisted of two components with a degree of polymerization (DP) of 974.04 and 19.82, these characteristics are highly conducive to the formation of the PDBS-LA complexes. Enhancing the ultrasound or microwave power not only improved the formation of complexes, but also promoted more physically embedded LA incorporating into the inner helical cavity of PDBS, resulting in increased relative crystallinity (RC) and short-range ordered structure; which contributed to a higher anti-digestibility, the maximum levels of slowly digestible starch (SDS) and resistant starch (RS) were determined in MC800W. Our results would be valuable for the development of debranched starches- based RS via suitable physical technologies.