The effect of NaCl on the formation of starch-lipid complexes

Niu, Bin; Chao, Chen; Cai, Jingjing; Yan, Yizhe; Copeland, Les; Wang, Shuo; Wang, Shujun

doi:10.1016/j.foodchem.2019.125133

Cited by 44 publications

(34 citation statements)

References 32 publications

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“…Numerous studies have revealed that amylose–lipid complexes are readily formed as insoluble precipitates in aqueous media at neutral pH (Garcia et al., 2016; Gelders et al., 2005; Gelders et al., 2004; Karkalas et al., 1995; Reddy et al., 2018; Siswoyo & Morita, 2002). In contrast, in the presence of electrolytes, insoluble complexes with FAs are recovered only by precipitating at pH below 7, because the ionized carboxyl group of the FA ligand makes the initial aggregation of complexes more sensitive to pH and salt concentration (Karkalas & Raphaelides, 1986, Niu et al., 2019). Preparing complexes of amylose with FAs in warm alkaline solution was found to have distinct advantages because the soluble potassium salt interacts immediately with the amylose, which blocks amylose retrogradation (Karkalas et al., 1995).…”

Section: Factors Influencing the Formation Of Starch–lipid And Starchmentioning

confidence: 99%

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starchlipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry. K E Y W O R D Sapplications, digestibility, multi-scale structure, preparative methods, starch-lipid complex, starch-lipidprotein complex 1056

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Section: Factors Influencing the Formation Of Starch–lipid And Starchmentioning

confidence: 99%

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Wang

Chao

Cai

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

313

160

View full text Add to dashboard Cite

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“…A system with a higher pH promoted the formation of starch-lauric acid inclusion complexes and starch-lauric acid-β-lactoglobulin complexes, which was attributed to the greater solubility of lauric acid and higher leaching of amylose in the system ( 69 ). The presence of NaCl promoted the formation of starch-fatty acid inclusion complexes due to the improved solubility of fatty acids in NaCl-containing aqueous medium ( 70 ). The cooling rate of starch paste affected starch mobility during the cooling, which significantly affected structures of starch-lipid inclusion complexes ( 74 , 75 ).…”

Section: Lipids Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

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“…The thermal properties of MS‐DA and AS‐DA mixtures were tested using a Differential Scanning Calorimeter (214F3, Netzsch, Germany) according to a method of Niu [ 38 ] with some modifications. Some freeze‐dried samples (3 mg) were weighed into 40 µL aluminum pans before 12 µL distilled water was added into the pans.…”

Section: Methodsmentioning

confidence: 99%

Combination Mechanism and Structural Properties of Complexes between Lipid and Small Granule Starch Isolated from Agriophyllum squarrosum (L.) Moq. Seeds

Cao

Yin

et al. 2022

Starch Stärke

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This study investigates the combination mechanism and structural properties of Agriophyllum squarrosum (A. squarrosum) starch (AS)-lipid complexes during pasting in the rapid viscosity analyzer compared with maize starch (MS)-lipid complexes. AS-dodecanoic acid (DA) and MS-DA samples with lipid contents of 0-125 mg, and starch-DA samples with different RVA pasting times (8-13 min) are prepared and characterized. Complexing index (CI) analyses show the peak of CI values occurred at 2.5 g starch with 62.5 mg DA for both mixtures, and there are two peaks of the complexes amount for AS-DA systems compared with one of which for MS-DA systems. The hardness of starch-lipid gels decreases significantly (p < 0.05) as the lipid content increases from 0 to 75 mg or as time went on in one RVA protocol. Enthalpy change, structural order, and resistant starch content during the gelation of the mixtures indicated starch-lipid complexes are mainly formed during the setback stage for two starches, and AS-DA complexes underwent a process of combination-disruption-recombination-disruption with ongoing cooling. These results reveal the formation process and structural properties of AS-DA complexes during the retrogradation process and provided a better understanding of rational utilization of A. squarrosum starch.

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The effect of NaCl on the formation of starch-lipid complexes

Cited by 44 publications

References 32 publications

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Dietary compounds slow starch enzymatic digestion: A review

Combination Mechanism and Structural Properties of Complexes between Lipid and Small Granule Starch Isolated from Agriophyllum squarrosum (L.) Moq. Seeds

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