Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch

Abstract

This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type‐I V‐amylose complexes, with melting temperatures ranging from ∼98 to 102°C. X‐ray diffraction of these complexes showed the crystalline V‐amylose pattern with a major peak at 2Θ = 19.9° and minor peaks at 2Θ = 7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.

Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

“…Native BGS pasted with palmitic acid showed further reduction in peak and breakdown viscosities, while annealed BGS pasted with palmitic acid further showed a greater reduction in these parameters (Table ). Previous studies similarly found significant reductions in peak viscosity after pasting of BGS with stearic acid, linoleic acid and lysophosphatidylcholine (Oyeyinka et al ., ). The reductions in peak viscosity have been attributed to the formation of amylose–lipid complexes (Oyeyinka et al ., ).…”

“…Previous research modified Bambara groundnut starch (BGS) using annealing (Adebowale & Lawal, ), oxidation, acetylation (Adebowale et al ., ), carboxymethylation (Afolabi, ) or lipids (Oyeyinka et al ., ,c,d). Adebowale & Lawal () found that ANN caused significant reduction in swelling power and peak viscosity of BGS.…”

“…Adebowale & Lawal () found that ANN caused significant reduction in swelling power and peak viscosity of BGS. Other reports on BGS modification found that lipids can improve its thermal stability (Oyeyinka et al ., ,c,d) and reduce its tendencies towards retrogradation (Oyeyinka et al ., ). BGS pasted with stearic acid caused significant reduction in peak viscosity, which was associated with the formation of amylose–lipid complex (Oyeyinka et al ., ).…”

Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

“…Most reported studies on improving physicochemical properties of starch films with lipids have focused mainly on conventional starch sources like cereals and tubers. However, starches from pulses such as cowpea ( Vigna unguiculata ) and bambara ( Vigna subterrenea ) with high amylose content (22% to 78%; Hoover and others ; Oyeyinka and others ; Oyeyinka and others ), may be a promising matrix for making films. Bambara groundnut is a pulse of African origin.…”

“…In Southern Africa, this crop is neglected and grown mainly for subsistence. Recently, bambara starch was modified with lipids for improved functionality (Oyeyinka and others ,c). The use of bambara starch in complexation with lipids and in biofilm application is unique in many ways.…”