Preparation of starch-lipid complexes under wet grinding and its mechanism analysis
Ying Dong
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorFu Xing
Shandong Drug and Food Vocational College, Weihai, Shandong, China
Search for more papers by this authorCorresponding Author
Yangyong Dai
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Correspondence Yangyong Dai and Hanxue Hou, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Email: [email protected] and [email protected]
Search for more papers by this authorCorresponding Author
Hanxue Hou
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Correspondence Yangyong Dai and Hanxue Hou, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Email: [email protected] and [email protected]
Search for more papers by this authorWentao Wang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorBin Wang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorHui Zhang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorCheng Li
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorYing Dong
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorFu Xing
Shandong Drug and Food Vocational College, Weihai, Shandong, China
Search for more papers by this authorCorresponding Author
Yangyong Dai
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Correspondence Yangyong Dai and Hanxue Hou, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Email: [email protected] and [email protected]
Search for more papers by this authorCorresponding Author
Hanxue Hou
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Correspondence Yangyong Dai and Hanxue Hou, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Email: [email protected] and [email protected]
Search for more papers by this authorWentao Wang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorBin Wang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorHui Zhang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorCheng Li
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, China
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflict of interest.
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