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Insights into the Formation and Structures of Starch–Protein–Lipid Complexes

Wang, Shujun, Zheng, Mengge, Yu, Jinglin, Wang, Shuo, Copeland, Les
Journal of agricultural and food chemistry 2017 v.65 no.9 pp. 1960-1966
Fourier transform infrared spectroscopy, X-ray diffraction, beta-lactoglobulin, crystal structure, differential scanning calorimetry, fatty acids, food processing, gelatinization, models, pastes, starch, viscosity
The aim of the present study was to characterize the multiscale structures of ternary complexes of a model system of starch, fatty acid (FA), and β-lactoglobulin (βLG) prepared using a Rapid Visco Analyzer (RVA). The addition of βLG to starch-lauric acid or starch-oleic acid RVA pastes resulted in the increased intensity or occurrence of a new viscosity peak during cooling when the RVA protocol was repeated. The viscosity peak was attributed to the formation of starch-βLG-FA complexes. Differential scanning calorimetry (DSC) results showed clearly that the starch-βLG-FAs complex was formed as gelatinized starch was cooled in the presence of βLG and FAs. The results of Raman, FTIR, and X-ray diffraction analyses showed that starch can interact with βLG and FAs to form a ternary V-type crystalline complex, which had a greater short-range molecular order and higher relative crystallinity compared with those of the binary starch-FA complex. The present study provided insights into the structure of a model starch–protein–fatty acid complex as an example of what might occur during food processing.