The formation of starch-lipid complexes by microwave heating

Xuemin Kang; Siqiang Jia; Wei Gao; Bin Wang; Xiaolei Zhang; Yaoqi Tian; Qingjie Sun; Mohammed Atef; Bo Cui; A M Abd El-Aty

doi:10.1016/j.foodchem.2022.132319

The formation of starch-lipid complexes by microwave heating

Food Chem. 2022 Jul 15:382:132319. doi: 10.1016/j.foodchem.2022.132319. Epub 2022 Feb 4.

Authors

Xuemin Kang¹, Siqiang Jia², Wei Gao¹, Bin Wang¹, Xiaolei Zhang³, Yaoqi Tian⁴, Qingjie Sun⁵, Mohammed Atef⁶, Bo Cui¹, A M Abd El-Aty⁷

Affiliations

¹ State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
² State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
³ Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
⁴ The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, 6 China.
⁵ College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
⁶ Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt.
⁷ Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey. Electronic address: abdelaty44@hotmail.com.

PMID: 35134725
DOI: 10.1016/j.foodchem.2022.132319

Abstract

This study investigated the impact of microwave treatment on the formation of starch-lipid complexes, and physicochemical properties of wheat starch (WS) fortified with lipids, such as lauric acid (LA), glycerol monolaurate (GML), and stearic acid (SA). Specimens were prepared using a conventional water bath and microwave heating and evaluated using macrostructural and microstructural analyses. Iodine staining and scanning electron microscopy revealed interplay between WS and LA. Diffraction peaks around 7.5°, 13°, and 20° and the absence of the absorption band in the 2850 cm^-1 were observed in microwave treated WS-lipid samples than conventional water bath samples. Further, more type I complexes were formed in WS-LA microwave-assisted samples, as demonstrated by differential scanning calorimetry. Additionally, more resistant starch was formed in specimens treated by microwave than water bath treated counterparts, the finding that was proved by in vitro enzymatic hydrolysis. In short, the current study may suggest the applications of microwave treatment in foods for hypoglycemia.

Keywords: Diffraction pattern; Microwave heat treatment; Starch digestibility; Starch-lipid complexes; Water bath heat treatment; Wheat starch.

MeSH terms

Calorimetry, Differential Scanning
Heating*
Microwaves
Starch* / chemistry
Triticum / chemistry

Substances

Starch