Effect of Moisture on the Formation of Starch-Lipid-Protein Complex
Wheat starch,glycerol monopalmitin and β-lactoglobulin are used as experimental materials to study the effect of moisture on the structure and in vitro digestibility of starch-lipid-protein complex.The results of differential scanning calorimeter show that the amounts of complexes increases with increasing moisture,especially the type Ⅱ complexes.But the thermal stability of the complex is not affected by the moisture.The results of X-ray diffraction and Raman spectroscopy suggest that the long-range and short-range molecular order of complexes increases with the increase of moisture.The results of in vitro starch digestibility show that the content of resistant starch and slowly digested starch increases and decreases,respectively,with the increase of moisture.This study can provide reference for the study of the structure and digestibility of starch-lipid-protein complexes.
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