A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes. (1st July 2021)

• Record Type: Journal Article
• Authors: Oyeyinka, Samson A.; Singh, Suren; Amonsou, Eric O.
• Is Part Of: Food chemistry. Volume 349(2021)
• Publication Date: 2021-07-01
• Subjects: Legume starch -- Physicochemical properties -- V-amylose complex -- Functionality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129165
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Legume starch have high amylose content and are more suitable for complexation with lipids. Structural properties of legume starches are influenced by V-amylose preparation method. Mechanism of complexation of lipid with starch depend on lipid structure & preparation method. Homogenized complexes were non-gelling and may be used in foods for better mouth feel. Abstract: There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry.