Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis

Chao, Chen; Huang, Shiqing; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun

doi:10.1016/j.carbpol.2020.116464

Cited by 97 publications

(54 citation statements)

References 35 publications

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“…The CI of MS‐monobasic acid and MS‐dicarboxylic acid complexes was measured according to the method of Chao et al . (2020) with minor modifications as follows. Pasted samples (5.0 g) were removed into a tube from the canister on completion of the RVA protocol and mixed with 25 mL deionised water.…”

Section: Methodsmentioning

confidence: 99%

“…The higher the viscosity, the larger the amount of complex, because the formed complex increases spacing between junction zones, which lead to the aggregates less compact and increase viscosity (Tang & Copeland, 2007). Compared with starch alone, the addition of LA or BA increased the final viscosity and a peak was observed during the cooling phase, which was attributed to the formation of MS-LA or MS-BA complexes (Tang & Copeland, 2007;Wang et al, 2020). The stronger cooling peak intensity of the MS-BA system indicated that more complexes were formed than MS-LA system, which might be due to the higher solubility of BA, since it has two carboxyl groups.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…As summarised in Fig. 1, their formation could be affected by the structure of starch or fatty acids, and the experimental conditions (Wang et al, 2020). Starch sources (Cai et al, 2021) amylose/amylopectin ratio (Garcia et al, 2016), degree of polymerisation (DP) of the amylose (Gelders et al, 2004), alkyl chain length and degree of unsaturation of fatty acids (Zheng et al, 2018), the addition of NaCl (Niu et al, 2019), different pH (Yotsawimonwat et al, 2008;Lee et al, 2018;Niu et al, 2020), cooling rate and complexing temperature (Niu et al, 2021) and ultrasound (Kang et al, 2020) have all been shown to influence the formation of starch-fatty acids complexes.…”

Section: Introductionmentioning

confidence: 99%

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Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes

Niu

Peng

Yan

2021

Int J of Food Sci Tech

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This study aimed to investigate the effect of the number of carboxy group on the formation of complexes between starch and fatty acids using different dicarboxylic acids and monobasic acids as ligand. The complexing index (CI) indicated that dicarboxylic acids could form complexes with starch and show stronger complexing ability than corresponding monobasic acids. Results from differential scanning calorimetry also displayed that starch-dicarboxylic acids complexes presented higher onset temperature, narrow transition peaks and higher enthalpy change, indicating the higher thermal stability and uniform and homogenous crystal of starch-dicarboxylic acids complexes. X-ray diffraction, Fourier transform infrared and Raman spectroscopy showed that the long-range and short-range order of starch-dicarboxylic acids complexes was better than that of starch-monobasic acids. According to above results, fatty acid with two carboxyl groups could form larger amount and more stability complexes than it is with one carboxyl group.

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Section: Methodsmentioning

confidence: 99%

Section: Pasting Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes

Niu

Peng

Yan

2021

Int J of Food Sci Tech

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“…It has been suggested this type of complex arises during the starch gelatinization when processed in the presence of lipids and its subsequent cooling [6]. Recently Chao et al [6] have proposed a mechanism to explain the formation of amylose-lipid complexes. In that sense, when the starch-lipid mixture is thermally processed, the starch gelatinizes, and amylose chains leach out, forming a small number of amylose-lipid complexes.…”

Section: Introductionmentioning

confidence: 99%

“…It is important to note that type I complexes result from the helix segments random organization, with melting temperatures below 100 • C. In contrast, type II complexes have a more ordered semicrystalline structure, with melting temperatures above 100 • C [5]. It has been suggested this type of complex arises during the starch gelatinization when processed in the presence of lipids and its subsequent cooling [6]. Recently Chao et al [6] have proposed a mechanism to explain the formation of amylose-lipid complexes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

et al. 2021

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Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.

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Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application

Chao,

Huang,

Wang

et al. 2024

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New concept for the development of supramolecular assemblies from intricate interactions between different classes of biomacromolecules (polysaccharides, proteins and lipids) is yet to come, due to their intrinsic chemical and structural complexity and incompatibility. Herein, we report an interaction mechanism among multiple biomacromolecules, and the structural and digestive properties of their assemblies using amylose (AM), lauric acid (LA), and β‐lactoglobulin (βLG) as exemplars. AM, LA, and βLG interact to form a water‐soluble ternary complex through van der Waals forces between AM and LA and high affinity binding between AM and βLG, which can further assemble into uniform‐sized, semi‐crystalline nanospheres under certain thermodynamic conditions. These nanospheres are substantially resistant to amylolysis, thus can be well utilized by gut microbiota, including increasing short‐chain fatty acid levels and shaping bacterial communities. Illustrating the complexation of AM, LA, and βLG and their assemblies from disorder to order, this work offers potential rationale of assemblies for multiple biomacromolecules driven by non‐covalent interactions and substantial potentials for supramolecular biomaterials development.

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Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis

Cited by 97 publications

References 35 publications

Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes

Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application

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