Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions

Abstract

The aim of the present study was to investigate the interactions between maize starch (MS), β-lactoglobulin (βLG), and monoglycerides (MG) containing different fatty acids in a model system. Results from the Rapid Visco Analyzer (RVA) showed that MS–MGC14:0 and MS–MGC16:0 systems presented a viscosity peak during the RVA cooling and/or holding stage, while MS–MGC18:0, MS–MGC18:1, and MS–MGC18:2 systems did not show obvious changes in the pasting profile. Addition of βLG altered significantly the pasting profiles of MS–MG systems in different ways, with the most obvious change observed for the MS–MGC18:0 system. Results from differential scanning calorimetry (DSC), Raman spectroscopy, and X-ray diffraction showed that the complexes in ternary systems were more ordered than those in binary systems. The thermal transition temperatures of complexes in binary and ternary systems were similar, although the enthalpy changes were greater for ternary than for binary systems. From the above results, we concluded that addition of βLG promoted the formation of MS–MG complexes rather than the involvement of formation of ternary MS–MG−βLG complexes.

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

“…In contrast, complexes formed between starch and monoglycerides or lecithin were reported to increase peak viscosity of the starch paste, which was attributed to the amylose–lipid complexes inducing gelation by acting as intergranular junction zones (Chao et al., 2017; Conde‐Petit & Escher, 1992; Nuessli, Conde‐Petit, Trommsdorff, & Escher, 1995; Putseys et al., 2009). Then, in other studies, addition of lipids caused no obvious changes in peak viscosity of the starch (Ai et al., 2013; Chao et al., 2017; Chao et al., 2018; Liang & King, 2003; Putseys et al., 2009; Wang, Wang, et al., 2016; Wang et al., 2017; Zheng et al., 2018), which was explained as being due to the low amount of starch–lipid complexes formed during the heating stage (Chao et al., 2017).…”

“…Native starch typically exhibits very intense bands at 480, 865, 943, 1,264, and 2,900 cm −1 , which become weaker after the starch is gelatinized (Chao, Yu, Wang, Copeland, & Wang, 2017; Wang, Sun, Wang, Wang, & Copeland, 2016; Wang, Zhang, Wang, & Copeland, 2016). Upon starch retrogradation, or with the formation of starch–lipid complexes, these bands become stronger (Wang, Zhang, et al., 2016; Wang et al., 2017, Chao et al., 2018).…”

“…These studies further confirmed that starch, FAs, and protein can form ternary complexes during a heating–cooling process. In contrast, ternary complexes did not form in a model system containing starch, monoglyceride, and βLG during RVA pasting (Chao et al., 2018). Differential scanning calorimetry (DSC) and XRD studies of the ternary complex indicate that the aliphatic tail of the FA interacts with amylose, whereas the negatively charged carboxyl group of the FA associates with the protein; amylose, as a neutral molecule, is not considered to contribute to the ionic interactions (Wang et al., 2017; Zhang & Hamaker, 2004; Zheng et al., 2018).…”

“…However, these are likely to include properties of the protein as well as all of the factors that affect the formation of starch–lipid complexes. Some studies have described how different lipids and their properties, for example, alkyl chain length and degree of unsaturation, affect the formation of starch–lipid–protein complexes (Chao et al., 2018; Wang et al., 2017; Zheng et al., 2018).…”

“…In some cases, the assembly of amylose–lipid complexes is facilitated by protein molecules (Chao et al., 2018; Wang, Wang, Liu, Wang, & Copeland, 2017; Zhang & Hamaker, 2004; Zhang, Maladen, & Hamaker, 2003; Zhang, Maladen, Campanella, & Hamaker, 2010; Zheng et al., 2018). Several studies have confirmed the formation of ternary starch–lipid‐protein complexes during food processing, which led to alterations in starch properties such as pasting and gelatinization, digestion rate, and rheological behavior (Shah, Zhang, Hamaker, & Campanella, 2011; Wang et al., 2017; Zhang & Hamaker, 2003, 2005; Zheng et al., 2018).…”