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  • Title: Structure and in vitro digestibility of amylose-lipid complexes formed by an extrusion-debranching-complexing strategy.
    Author: Liu Q, Guan H, Guo Y, Wang D, Yang Y, Ji H, Jiao A, Jin Z.
    Journal: Food Chem; 2024 Mar 30; 437(Pt 2):137950. PubMed ID: 37952395.
    Abstract:
    The formation of amylose-lipid complexes, known as resistant starch type Ⅴ (RS5), is limited by the low content of amylose in natural starch, increasing the amylose content is an effective approach to improve the yield of RS5. In this paper, an extrusion-debranching-complexing strategy with two extrusions was proposed to increase the formation of amylose-lipid complexes. A combination of corn starch (CS), pullulanase (60 U/g, w/w), and lauric acid (LA) with different contents of 4 %, 6 % and 8 % (w/w) generated enzymatically debranched extruded corn starch-lauric acid (EECS-LA) complexes after the second extrusion. The EECS-LA complexes were ordered form II complexes, with a significantly improved short-range molecular order. The melting temperature was in the range of 105-145℃. The enthalpy change increased with the increase of LA content and the value was 9.42 J/g for EECS-8 %LA complexes; these complexes could reform after dissociation. Scanning electron microscopy examination of the EECS-LA complexes revealed an irregular lamellar structure. The RS content of EECS-LA complexes increased significantly, achieving a value of 38.34 % for EECS-8 %LA complexes. This extrusion-debranching-complexing strategy is effective for preparing RS5 and could be useful in industry for the continuous production of RS5.
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