Lipid-starch complexes properties

The formation of inclusion complexes of lipids inside the amylose helix is not the only important factor regulating the functional properties of foodstuffs. The adsorption of lipids on starch surfaces can prevent the separation of components in frozen starch noodles. Such surface sorption reduces the viscosity and adhesiveness of the starch.888 The latter property can also be important in the microencapsulation of medicines. For example, a complex of cornstarch with glucolipids has been patented as an excipient for 3-(p-chlorobenzyl)-6-methoxy-2-methylindole-l-acetic acid.889... 

It is also important to remember that wheat gluten and dough are complex materials, consisting not only of protein and water, but also starch-, lipid-, water- and salt-soluble proteins and smaller carbohydrates, and so on. The properties of these materials and their interactions with the gluten proteins are poorly understood but can be expected to also influence the viscoelastic properties. The challenge therefore is to understand gluten structure at the molecular level and how this structure interacts... 

Amylose-lipid complexes affect a number of physical and chemical properties of starch (Nierle et al., 1990 Morrison et al., 1993 Shamekh et al., 1998). Complexing reduces swelling of starch granules, interferes with amylase access to them, and increases the gelatinization temperature (Morrison et al., 1993 Wilska-Jeszka, 1994 Fortuna et al., 1999 Becker et al., 2001). 

After the different industrial steps of fractionation and refining, the starch obtained exhibits some traces of lipids, gluten and phosphate. These co-products may affect the properties of the starch - e g. by the formation of lipid complexes, or by Maillard reactions (with gluten) at the processing stage [XIE 12]. 

Gunaratne, A and H Corke (2007). Influence of unmodified and modified cycloheptaamylose (/8-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polymer, 68,226-234. 

Shogren, R.L., Fanta, G.F. and Felker, F.C. (2006) X-Ray Drflraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohydrate Polymers, 64,444- 51. van Soest, J.J.G., Hulleman, S.H.D.,de Wit, D. tmd Vliegenthart, J.F.G. (1999) Changes in the mechanical properties of thermoplastic potato starch in relation with changes in B-type crystallinity. Carbohydrate Polymers, 29, 225-232. 

Surfactants are amphiphilic lipids, having both hydrophilic and lipophilic properties which can be influenced by varying their chemical composition. They play an important role in many foods, not only in emulsions to give stability or control viscosity (flocculation), but also as complexing agents in starch-containing products or crystal modifiers in fats. 

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