Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
2024
Fernanda G. Castro-Campos | Edgar A. Esquivel-Fajardo | Eduardo Morales-Sánchez | Mario E. Rodríguez-García | Oscar Yael Barron-Garcia | Cristian Felipe Ramirez-Gutierrez | Guadalupe Loarca-Piña | Marcela Gaytán-Martínez
The formation of resistant starch type 5 (RS5), primarily associated with amylose&ndash:lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin&ndash:lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% w/w) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °:C, 85 °:C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °:C, indicating strong ALC interactions. FTIR spectra further evidenced starch&ndash:lipid interactions through bands at 2970 cm&minus:1 and 2888 cm&minus:1. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch&ndash:lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits.
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