Ultrasonication effects on physicochemical properties of starch-lipid complex

Xiaolei Zhang; Tongtong Mi; Wei Gao; Zhengzong Wu; Chao Yuan; Bo Cui; Yangyong Dai; Pengfei Liu

doi:10.1016/j.foodchem.2022.133054

Ultrasonication effects on physicochemical properties of starch-lipid complex

Food Chem. 2022 Sep 15:388:133054. doi: 10.1016/j.foodchem.2022.133054. Epub 2022 Apr 25.

Authors

Xiaolei Zhang¹, Tongtong Mi², Wei Gao³, Zhengzong Wu³, Chao Yuan³, Bo Cui³, Yangyong Dai⁴, Pengfei Liu⁵

Affiliations

¹ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
² State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong 252000, China.
³ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
⁴ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China. Electronic address: dyyww@sdau.edu.cn.
⁵ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: zxliupf@163.com.

PMID: 35483292
DOI: 10.1016/j.foodchem.2022.133054

Abstract

The starch-lipid complex between the pea starch (PSt) and glycerol monolaurate (GM) was prepared using ultrasound with different amplitudes, durations and application sequences. Fourier-transform infrared and nuclear magnetic resonance spectra showed the formation of amylose-lipid complex between PSt and GM in the ultrasonic field. Stronger diffraction intensities were observed in samples treated by ultrasonication, whereas the thermogravimetric analysis indicated that the thermal stability of starch was improved by the formation of the V-type inclusion complexes. An ultrasound pre-treatment prior to the addition of a guest molecule (UC) was more favorable to induce the formation of an amylose-lipid complexes than ultrasound treatment after PSt was incorporated with GM (CU). The UC-treated samples showed stronger diffraction intensities, higher melting enthalpy values and enzyme-resistant than that of CU-treated PSt-GM complexes.

Keywords: Amplitude; Duration; Pea starch; Sequence; Starch-lipid complex; Ultrasonication.

MeSH terms

Amylose* / chemistry
Starch* / chemistry
Thermodynamics
X-Ray Diffraction

Substances

Amylose
Starch