Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch's structure and enzymatic hydrolysis

Xiaoyang He; Liyang Zhou; Purnima Gunness; Vicky A Solah; Qingjie Sun

doi:10.1016/j.foodchem.2023.137326

Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch's structure and enzymatic hydrolysis

Food Chem. 2024 Feb 1:433:137326. doi: 10.1016/j.foodchem.2023.137326. Epub 2023 Aug 30.

Authors

Xiaoyang He¹, Liyang Zhou², Purnima Gunness³, Vicky A Solah⁴, Qingjie Sun⁵

Affiliations

¹ College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
² College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China.
³ School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.
⁴ School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia. Electronic address: Vicky.Solah@murdoch.edu.au.
⁵ College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia; Qingdao Special Food Research Institution, Qingdao 266109, China. Electronic address: phdsun@163.com.

PMID: 37683491
DOI: 10.1016/j.foodchem.2023.137326

Abstract

This paper investigates a newly found effect of lecithin on the complexation between starch and saturated fatty acids. Rapid visco analysis showed that adding lecithin to the pea starch-fatty acid mixtures resulted in a viscosity peak during the setback stage of the pasting curve. Subsequent differential scanning calorimetry showed that pea starch-fatty acid-lecithin systems formed more V-type structures than pea starch-fatty acid complexes. X-ray diffraction and Fourier transform infrared spectroscopy indicated the addition of lecithin developed the long-range and short-range order of the V-complexes. Small-angle X-ray scattering showed the ternary system had a more compact stack in nano-scale and smaller D bragg than the binary complex. In vitro enzymatic hydrolysis revealed higher hydrolysis resistance of ternary systems compared to binary complexes. The results of this research provide a mechanism for modifying starch-lipid complexes and contribute to scientific understanding of food ingredient interactions.

Keywords: Complexation; Enzymatic Hydrolysis; Fatty acids; Lecithin; Pea starch.