New insight into the interactions among starch, lipid and protein in model systems with different starches

淀粉 化学 食品科学 马铃薯淀粉 玉米淀粉 粘度 小麦淀粉 模型系统 材料科学 计算化学 复合材料
作者
Jingjing Cai,Chen Chao,Bin Niu,Les Copeland,Jinglin Yu,Shuo Wang,Shujun Wang
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:112: 106323-106323 被引量:57
标识
DOI:10.1016/j.foodhyd.2020.106323
摘要

The interactions of four starches-waxy maize starch (WMS), non-waxy maize starch (MS), potato starch (PS), wheat starch (WS)-with lauric acid (LA) and β-lactoglobulin (βLG) were investigated. Analysis of mixtures in the Rapid Visco Analyser (RVA) showed that the MS-LA and WS-LA systems presented a viscosity peak during the cooling and holding stages of the profile, PS-LA system showed only an increase in the final viscosity, whereas WMS-LA system displayed no obvious changes during the RVA cooling and holding stages. Structural analyses showed that wheat and maize starches formed more crystalline complexes with LA than potato starch, whereas no complexes were formed between WMS and LA. The addition of βLG increased the final viscosity of all starch-LA systems, with the most obvious increase observed for PS-LA systems. Structural analyses showed that the addition of βLG promoted the formation of starch-LA complexes, even for the WMS-LA system. From this study, it can be concluded that the nature of the starch affects the formation of starch-lipid complexes, and that these effects can be modified by βLG, which promotes the formation of starch-lipid complexes.
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