Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization. (1st July 2017)

• Record Type: Journal Article
• Authors: Chen, Bingyan; Zeng, Shaoxiao; Zeng, Hongliang; Guo, Zebin; Zhang, Yi; Zheng, Baodong
• Is Part Of: Food chemistry. Volume 226(2017)
• Page Start: 119
• Page End: 127
• Publication Date: 2017-07-01
• Subjects: Lotus seed starch -- Glycerin monostearate -- High pressure homogenization -- Complex formation -- Physicochemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.01.018
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: LS-GMS complexes were formed at 40–100 MPa by HPH. Pressure was the key factor determining the morphology and crystalline form of complexes. High homogenization pressure (70–100 MPa) was favourable to the formation of type-II complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development. Type-II complex play an important role on the retardation of LS retrogradation. Abstract: Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70–100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.