Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process.

ABSTRACT: Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p < 0.05) increased through the homogenization, leading to the release of the amylose molecules from the starch granules and a high dispersibility of the fatty acids. In particular, the viscosity characteristics clearly demonstrated a dramatic improvement in the structural stability and retrogradation behavior as a result of the homogenization treatment. Vegetable oils with homogenization can be utilized to produce the starch-lipid compl

SUBMITTER: Lee BH 

PROVIDER: S-EPMC8050130 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature