Synchrotron X-ray Scattering Analysis of the Interaction Between Corn Starch and an Exogenous Lipid During Hydrothermal Treatment
Lipids have an important effect on starch physicochemical properties. There exist few reports about the effect of exogenous lipids on native corn starch structural properties. In this work, a study of the morphological, structural and thermal properties of native corn starch with L-alpha-lysophosphatidylcholine (LPC, the main phospholipid in corn) was performed under an excess of water. Synchrotron radiation, in the form of real-time small and wide-angle X-ray scattering (SAXS/WAXS), was used in order to track structural changes in corn starch, in the presence of LPC during a heating process from 30 to 85 C. When adding LCP, water absorption decreased within starch granule amorphous regions during gelatinization. This is explained by crystallization of the amylose-LPC inclusion complex during gelatinization, which promotes starch granule thermal stability at up to 95 C. Finally, a conceptual model is proposed for explaining the formation mechanism of the starch-LPC complex.
- Research Organization:
- BROOKHAVEN NATIONAL LABORATORY (BNL)
- Sponsoring Organization:
- USDOE SC OFFICE OF SCIENCE (SC)
- DOE Contract Number:
- AC02-98CH10886
- OSTI ID:
- 1042325
- Report Number(s):
- BNL--98003-2012-JA
- Journal Information:
- Journal of Cereal Science, Journal Name: Journal of Cereal Science Journal Issue: 1 Vol. 54; ISSN 0733-5210
- Country of Publication:
- United States
- Language:
- English
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