Cereal Chem 52:697 - 701.  |  VIEW ARTICLE
An Effect of Lipid on the Enzymatic Degradation of Wheat Starch.

T. G. Hanna and J. Lelievre. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

The possibility of the lipid component of wheat starch forming a membrane that limits amylolytic degradation of granules has been investigated. Experiments were designed to disrupt any membrane with surfactant and then measure digestion. The results suggest that while lipids do not inhibit degradation by means of a membrane structure, digestion may be limited by the presence of inclusion complexes formed by the interaction of damaged starch with lipid. This was confirmed by investigating the effect of adding lysolecithin, a major lipid component of starch, on amylolytic degradation.