Cereal Chem 68:537-542   |  VIEW ARTICLE

Enzyme-Resistant Starch. IV. Effects of Complexing Lipids.

Z. Czuchajowska, D. Sievert, and Y. Pomeranz. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Amylomaize VII starch, autoclaved at 125 C, was reacted during cooling below 100 C with lysophosphatidyl choline (LPC), sodium stearoyl lactylate (SSL), and hydroxylated lecithin (OHL). Differential scanning calorimetry (DSC) peaks at around 95-110 C indicated formation of amylose-lipid complexes and at around 155 C indicated the presence of enzyme-resistant starch (RS). Yields of RS from complexed samples isolated by thermostable bacterial alpha-amylase or amyloglucosidase were lower than yields of RS from the autoclaved and cooled control. Formation of complexes competes with amylose chains involved in generation of RS. Amylose-lipid complexes are enzyme-degradable, and an increase in complexed amylose reduced yields of RS. Amylose recrystallization in RS formation is competitively affected by complexation of amylose with LPC and SSL. Results of X-ray diffraction powder crystallography were in agreement with DSC measurements. Complexes of amylose with LPC, SSL, and OHL gave rise to V-type patterns; enzymatic hydrolysis of the complexes yielded B-type RS structures.