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Amylose–Lipid Complex

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Starch Structure, Functionality and Application in Foods

Abstract

Starch and lipids are the two major components in food products, and amylose is an important component in starch granules. In some native and processed starches, amylose may bind with lipids to form amylose–lipid complex, which will significantly affect the starch properties. This chapter introduces three types of methods for amylose–lipid complex formation, i.e., classical, enzymatic, and thermomechanical, and factors affecting complex formation are discussed in detail. The effects of amylose–lipid complexes on starch properties are addressed, including digestibility, solubility, gelatinization properties, rheological properties, and retrogradation. As a new type of resistant starch, the health implications of the amylose–lipid complex are also discussed at the end of this chapter. Amylose–lipid complexes can influence glycemic and insulin levels and reduce risk of colon cancer, and it can also be used for nano-encapsulation of bioactive or sensitive substances.

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Acknowledgements

This chapter was modified from the paper published by our group in Journal of Food Hydrocolloids, 2013, 32, 365-372. The related contents are re-used with the permission.

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Authors and Affiliations

  1. School of Food Science and Engineering, Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China

    Qiang Huang, Xu Chen, Shaokang Wang & Jianzhong Zhu

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  1. Qiang Huang
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  2. Xu Chen
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  3. Shaokang Wang
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  4. Jianzhong Zhu
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Correspondence to Qiang Huang .

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  1. State Key Laboratory of Food Nutrition & Safety/School of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, China

    Shujun Wang

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Huang, Q., Chen, X., Wang, S., Zhu, J. (2020). Amylose–Lipid Complex. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_5

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