Effects of Debranching on the Formation of Maize Starch–Lauric Acid−β-Lactoglobulin Complexes
Jingjing Cai, Chen Chao, Bin Niu, Jinglin Yu, Les Copeland, Shuo Wang +3 more
Journal of Agricultural and Food Chemistry
Abstract
In this study, the effects of debranching on the structure and properties of the starch-lauric acid (LA)-β-lactoglobulin (βLG) complex were studied. Gel permeation chromatography and high-performance anion-exchange chromatography showed that debranching of amylopectin generated short linear chains, which increased in proportions with debranching time. Analyses from differential scanning calorimetry, laser confocal micro-Raman spectroscopy, and X-ray diffraction showed that debranching promoted the formation of starch-LA and starch-LA-βLG complexes, as characterized by the increased enthalpy changes and crystallinity and decreased full width at half maximum of the band at 480 cm<sup>-1</sup>. Debranching treatment for 6 and 18 h promoted complexation between starch and LA, while extensive debranching was unfavorable for the formation of starch-LA complexes. Similar results were also observed for the starch-LA-βLG complexes. Starch-LA-βLG complexes had more type II and less type I crystallites than starch-LA complexes. From this study, we conclude that debranching of starch favors the formation of starch-LA and starch-LA-βLG complexes, with more type II crystallites formed in starch-LA-βLG complexes.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
debranching treatment promotes complexation between starch and LA
“Debranching treatment for 6 and 18 h promoted complexation between starch and LA, while extensive debranching was unfavorable for the formation of starch-LA complexes.”
debranching promotes formation of starch-LA and starch-LA-βLG complexes
“Analyses from differential scanning calorimetry, laser confocal micro-Raman spectroscopy, and X-ray diffraction showed that debranching promoted the formation of starch-LA and starch-LA-βLG complexes,...”
starch-LA-βLG complexes have more type II and less type I crystallites
“Starch-LA-βLG complexes had more type II and less type I crystallites than starch-LA complexes.”