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Effect of lecithin on the complexation between different botanically sourced starches and lauric acid
Journal article   Peer reviewed

Effect of lecithin on the complexation between different botanically sourced starches and lauric acid

Xiaoyang He, Lu Yang, Liyang Zhou, Purnima Gunness, Wendy Hunt, Vicky A Solah and Qingjie Sun
International journal of biological macromolecules, Vol.268(Part 2), 131996
2024
DOI: https://doi.org/10.1016/j.ijbiomac.2024.131996
PMID: 38697417
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Abstract

Starch complex Botanically source Amylose content Lecithin Lauric acid
Highlights • Lecithin facilitated complexation between starches rich in amylose and lauric acid. • Lecithin did not enhance the complexation of amylopectin. • The impact of lecithin was more pronounced in maize starch compared to potato starch. • The formation of more complexes resulted in reduced enzymatic hydrolysis. This research investigated the effect of lecithin on the complexation of lauric acid with maize starch, potato starch, waxy maize starch, and high amylose maize starch. Rapid visco analysis showed that lecithin altered the setback pattern of potato starch-lauric acid and maize starch-lauric acid mixtures but not waxy maize starch-lauric acid. Further investigation, including differential scanning calorimetry, complex index, and X-ray diffraction, showed that lecithin enhanced the complexation of maize starch, potato starch, and high amylose maize starch with lauric acid. Fourier transform infrared and Raman spectroscopy revealed increasingly ordered structures formed in maize starch-lauric acid-lecithin, potato starch-lauric acid-lecithin, and high amylose maize starch-lauric acid-lecithin systems compared to corresponding binary systems. These highly ordered complexes of maize starch, potato starch, and high amylose maize starch also demonstrated greater resistance to in vitro enzymatic hydrolysis. Waxy maize starch complexation however remained unaffected by lecithin. The results of this study show that lecithin impacts complexation between fatty acids and native starches containing amylose, with the starch source being critical. Lecithin minimally impacted the complexation of low amylose starch and fatty acids.

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