Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Abstract

a b s t r a c tStarch is widely used in food industry because of its unique gelling, thickening and stabilizing capacities. These characteristics are impacted by added surfactants. However, less is known about whether and, if so, how wheat endogenous lipids impact the swelling behaviour of starch granules. We here used three different lipases (Lecitase Ultra, Lipopan F and Lipolase) with known impact on the endogenous lipid composition and two surfactants (diacetyl tartaric esters of mono-and diacylglycerols and sodium stearoyl lactylate) for studying the impact of (endogenous) lipids on starch rheology and carbohydrate leaching. The study revealed that although amylose-lipid inclusion complex formation affects wheat starch swelling and carbohydrate leaching, there is no causal relation between the two latter phenomena. Both their location and type affect the impact of lipids on starch swelling. Next to the complex forming ability of lipid(-like) components, their ability to shield starch granules from water by forming lipophilic layers also affects starch granule swelling because it delays water absorption and increases starch granule rigidity.

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

“…Lipids on the surface of the starch granule can form an amylose-lipid complex, which reduces water absorption and amylose leaching during gelatinization (Gerits, Pareyt, & Delcour, 2015). Removing lipids with methanol or enzymes (that is, lipase and phospholipase) significantly increases wheat flour paste viscosity and starch swelling capacity (Gerits et al, 2015;Tester & Morrison, 1990). In contrast, adding extra fatty acids decreases flour (that is, corn flour) paste viscosity (Démé, Peuvrel-Disdier, & Vergnes, 2015).…”

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

“…When starch is heated in water above its gelatinization temperature, the resulting irreversible changes result in loss of crystallinity, granule swelling and leakage of carbohydrate material [19]. Variation in the swelling power and solubility of the starches under different treatments could be caused by the variations in the associative bonding forces within the starch granules.…”

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

“…This 335 observation is in agreement with findings by Gerits et al (2015). They used flour with a 336 relatively high level of AM-L complexes (approximately 0.4 J/g dm dough) and observed 337no 'bump' in the corresponding RVA profile(Gerits et al, 2015). The hypothesis is by the linear relation between the FFA content and the area of the 339 'bump' in the RVA profile of cv.…”