Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis

Abstract Background and Objective Starch‐lipid complexes prepared by using partially gelatinized starch were more helpful in reducing the digestibility of starchy foods. Wet grinding (WG) could improve grinding homogeneity and avoid dust explosions. Moreover, as an excellent plasticizer, water could promote the movement of starch molecules during grinding. Therefore, this paper investigated the effect of WG on the structure and properties of corn starch with and without lauric acid. And the formation mechanism of starch‐lipid complexes under WG was explored. Findings WG caused continuous hydration and even partial gelatinization of the starch. After 30 min of WG, the relative crystallinity, resistant starch (RS) content, and ΔH of the starch were all reduced to the minimum which were 25.82%, 21.55%, and 0.99 J/g, respectively. When lauric acid was added, WG promoted the formation of starch‐lipid complexes, and the RS content of starch reached the maximum (35.61%) after 30 min of WG. Conclusion Appropriate WG could promote the formation of more starch‐lipid complexes with low swelling, low solubility, high thermal stability, and high antidigestibility. Significance and Novelty This study provided a theoretical basis for future research on the preparation of high‐quality modified starch by WG.