Skip to main content
SpringerLink
Log in

Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation

  • ORIGINAL ARTICLE
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Coconut oil, rice bran oil and sunflower oil were added to rice, corn, banana and mung bean starches and the effect on physicochemical properties, amylose–lipid formation and digestive properties were investigated. Starch samples were heated while oil was added and starch treated without oil addition served as the control. Starches with different botanical origins complexed diversely with vegetable oils. The RDS content in corn and rice starches with oil addition decreased, while SDS and RS fractions increased. By contrast, the RS content of treated banana and mung bean starches decreased compared with native starch but RS and SDS contents increased when oil was added compared with the control sample. The A-type crystalline polymorph of corn and rice starches changed to a mixed A + V form, whereas native mung bean (C(A)-type) changed to B-pattern and banana starch remained unchanged (B-type). FTIR spectra indicated new peaks corresponding to starch-lipid complexes. Starches added with oils and the control showed lower peak viscosity, trough viscosity final viscosity and setback but higher pasting temperature and delayed pasting time compared to native starch. Heat-moisture treatment with added vegetable oil showed promise as a process to prepare functional starch high in SDS and RS.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Abbreviations

CI: :

Complexing index

RDS::

Rapidly digestible starch

RS::

Resistant starch

SDS::

Slowly digestible starch

SP::

Swelling power

WSI::

Water solubility index

FTIR::

Fourier-transform infrared spectroscopy

RVA::

Rapid visco analyzer

XRD::

X-ray diffraction

References

  • Ai Y, Zhao Y, Nelson B, Birt DF, Wang T, Jane J-L (2014) Characterization and in vivo hydrolysis of amylose–stearic acid complex. Cereal Chem 91:466–472

    Article  CAS  Google Scholar 

  • Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M (2013) Resistant starch: promise for improving human health. Adv Nutri 4(6):587–601

    Article  CAS  Google Scholar 

  • Cervantes-Ramírez JE, Cabrera-Ramirez AH, Morales-Sánchez E, Rodriguez-García ME, de la Luz R-V, Ramírez-Jiménez AK, Contreras-Jiménez B, Gaytán-Martínez M (2020) Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohyd Polym 246:116555

    Article  Google Scholar 

  • Cordeiro MJM, Veloso CM, Santos LS, Bonomo RCF, Caliari M, Fontan RCI (2018) The impact of heat-moisture treatment on the properties of Musa paradisiaca L. starch and optimization of process variables. Food Technol Biotechnol 56:506–515

    Article  CAS  Google Scholar 

  • Derycke V, Vandeputte G, Vermeylen R, De Man W, Goderis B, Koch M, Delcour J (2005) Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. J Cereal Sci 42(3):334–343

    Article  CAS  Google Scholar 

  • Dorantes-Campuzano M, Cabrera-Ramírez A, Rodríguez-García M, Palacios-Rojas N, Preciado-Ortíz R, Luzardo-Ocampo I, Martínez MG (2022) Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. Appl Food Res 2:100078

    Article  CAS  Google Scholar 

  • Englyst H, Kingman S, Cummings J (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:33–50

    Google Scholar 

  • Farooq AM, Li C, Chen S, Fu X, Zhang B, Huang Q (2018) Particle size affects structural and in vitro digestion properties of cooked rice flours. Int J Biol Macromol 118:160–167

    Article  CAS  Google Scholar 

  • Grotowska AK, Wawrzeńczyk C (2002) Lactones 13: biotransformation of iodolactones. J Mol Catal B Enzym 19:203–208

    Article  Google Scholar 

  • Hasjim J, Lee SO, Hendrich S, Setiawan S, Ai Y, Jane Jl (2010) Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses. Cereal Chem 87:257–262

    Article  CAS  Google Scholar 

  • Hoover R, Vasanthan T (1994) Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydr Res 252:33–53

    Article  CAS  Google Scholar 

  • Jiang H, Lio J, Blanco M, Campbell M, Jane J (2010) Resistant-starch formation in high-amylose maize starch during kernel development. J Agric Food Chem 58:8043–8047

    Article  CAS  Google Scholar 

  • Jane Jl (2009) Starch (Third Edition). BeMiller, J. and Whistler, R. (eds), pp. 193–236, Academic Press, San Diego.

  • Juliano B (1971) A simplified assay for milled rice amylose. Cereal Sci Today 16:334–360

    Google Scholar 

  • Kim HS, Huber KC (2008) Channels within soft wheat starch A- and B-type granules. J Cereal Sci 48(1):159–172

    Article  CAS  Google Scholar 

  • Krishnan V, Mondal D, Bollinedi H, Srivastava S, Ramesh S, Madhavan L, Thomas B, Singh A, Singh A, Praveen S (2020) Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation. Int J Biol Macromol 162:1668–1681

    Article  CAS  Google Scholar 

  • Li JY, Yeh AI (2001) Relationships between thermal, rheological characteristics and swelling power for various starches. J Food Eng 50(3):141–148

    Article  Google Scholar 

  • Li W, Guo H, Wang P, Tian X, Zhang W, Saleh ASM, Zheng J, Ouyang S, Luo Q, Zhang G (2015) Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohyd Polym 131:432–438

    Article  CAS  Google Scholar 

  • Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S (2022) Changes of starch during thermal processing of foods: current status and future directions. Trends Food Sci Technol 119:320–337

    Article  CAS  Google Scholar 

  • Luangsakul N, Ritudomphol O (2018) Effect of oil addition on in vitro starch digestibility and physicochemical properties of instant rice. Int J Agric Technol 14(7 Special Issue):1399–1412

    CAS  Google Scholar 

  • Meng S, Ma Y, Sun DW, Wang L, Liu T (2014) Properties of starch-palmitic acid complexes prepared by high pressure homogenization. J Cereal Sci 59:25–32

    Article  CAS  Google Scholar 

  • Moongngarm A, Tiboonbun W, Sanpong M, Sriwong P, Phiewtong L, Prakitrum R, Huychan N (2014) Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application. Am J Agric Biol Sci 9:457–465

    Article  Google Scholar 

  • Moran ET Jr (2021) Dietary free fatty acids complex with amylose creating another form of resistant starch: gastrointestinal formation with fowl and swine. Anim Nutr 7(4):1124–1132

    Article  CAS  Google Scholar 

  • Putseys JA, Lamberts L, Delcour JA (2010) Amylose-inclusion complexes: Formation, identity and physico-chemical properties. J Cereal Sci 51:238–247

    Article  CAS  Google Scholar 

  • Raphaelides SN, Georgiadis N (2008) Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating. Food Res Int 41:75–88

    Article  CAS  Google Scholar 

  • Reddy CK, Choi SM, Lee DJ, Lim ST (2018) Complex formation between starch and stearic acid: effect of enzymatic debranching for starch. Food Chem 244:136–142

    Article  CAS  Google Scholar 

  • Singh S, Singh N, Isono N, Noda T (2010) Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch. J Agric Food Chem 58:1180–1188

    Article  CAS  Google Scholar 

  • Vatanasuchart N, Niyomwit B, Wongkrajang K (2012) Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas. Maejo Int J Sci Technol 6:259

    CAS  Google Scholar 

  • Waliszewski KN, Aparicio MA, Bello LA, Monroy JA (2003) Changes of banana starch by chemical and physical modification. Carbohyd Polym 52:237–242

    Article  CAS  Google Scholar 

  • Wang S, Wang J, Yu J, Wang S (2016) Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: a structural basis. Food Chem 190:285–292

    Article  CAS  Google Scholar 

  • Zhang X, Shen Y, Zhang N, Bao J, Wu D, Shu X (2019a) The effects of internal endosperm lipids on starch properties: evidence from rice mutant starches. J Cereal Sci 89:102804

    Article  CAS  Google Scholar 

  • Zhang Z, Tian X, Wang P, Jiang H, Li W (2019b) Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China. Food Sci Nutr 7(8):2485–2494

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was financially supported by the Thailand Research Fund, Thailand (TRF; Royal Golden Jubilee Ph.D. (RGJ-PhD) Program (PhD/0062/2560), the National Research Council of Thailand and Faculty of Technology, Mahasarakham University, Thailand.

Funding

This research was financially supported by the Thailand Research Fund, Thailand (TRF; Royal Golden Jubilee Ph.D. (RGJ-PhD) Program (PhD/0062/2560), the National Research Council of Thailand and Faculty of Technology, Mahasarakham University, Thailand.

Author information

Authors and Affiliations

  1. Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantharawichai, 44150, Maha Sarakham, Thailand

    Ratchaneeporn Photinam & Anuchita Moongngarm

Authors
  1. Ratchaneeporn Photinam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anuchita Moongngarm
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

RP conceived, carried out the experiments, methodology, formal analysis, and wrote the MS; AM funding acquisition, supervised the work, methodology, wrote the MS, and edited the manuscript.

Corresponding author

Correspondence to Anuchita Moongngarm.

Ethics declarations

Conflict of interest

The authors declare that they have no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Photinam, R., Moongngarm, A. Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation. J Food Sci Technol 60, 393–403 (2023). https://doi.org/10.1007/s13197-022-05626-7

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-022-05626-7

Keywords

Search

Navigation