Preparation and physicochemical properties of the wheat starch-lipid complex
In this study,the optimum technology for preparation of the wheat starch-lipid complex was explored with the complex rate as the index,and the structure,digestibility,solubility,swelling rate and freeze-thaw property of the wheat starch-lipid complex were analyzed.The results showed that lauric acid was the most suitable lipid to compound with wheat starch.The optimum compound conditions were compound time 66 min,temperature 75℃,lipid content 5%,mass/volume ratio of wheat starch to distilled water 1∶10.Under these conditions,the complex rate of the wheat starch-lauric acid complex was 88.74%.The content of rapidly digestible starch(RDS)of the wheat starch-lauric acid complex was significantly lower than that of wheat starch(P<0.05),while the contents of slowly digestible starch(SDS)and resistant starch(RS)were significantly higher than those of wheat starch(P<0.05).The content of RS and SDS was the highest,and the content of rapidly di-gestible starch was the lowest in the complex of wheat starch-lauric acid at 66 min.The solubility and swelling rate of the wheat starch-lauric acid complex were significantly lower than those of wheat starch(P<0.05).The solubility and swelling rate of the wheat starch-lauric acid complex were the lowest at 66 min.The results showed that the crystal structure of the prepared wheat starch-lauric acid complex was relatively compact,and its freeze-thaw stability was high.
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