Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form a...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3888 |
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| author | Fernanda G. Castro-Campos Edgar A. Esquivel-Fajardo Eduardo Morales-Sánchez Mario E. Rodríguez-García Oscar Yael Barron-Garcia Cristian Felipe Ramirez-Gutierrez Guadalupe Loarca-Piña Marcela Gaytán-Martínez |
| author_facet | Fernanda G. Castro-Campos Edgar A. Esquivel-Fajardo Eduardo Morales-Sánchez Mario E. Rodríguez-García Oscar Yael Barron-Garcia Cristian Felipe Ramirez-Gutierrez Guadalupe Loarca-Piña Marcela Gaytán-Martínez |
| author_sort | Fernanda G. Castro-Campos |
| collection | DOAJ |
| description | The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin–lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% <i>w</i>/<i>w</i>) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch–lipid interactions through bands at 2970 cm<sup>−1</sup> and 2888 cm<sup>−1</sup>. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch–lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7ec6542b4e7b47758e9f2ed1b1ef7af62024-12-13T16:26:55ZengMDPI AGFoods2304-81582024-12-011323388810.3390/foods13233888Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid InteractionFernanda G. Castro-Campos0Edgar A. Esquivel-Fajardo1Eduardo Morales-Sánchez2Mario E. Rodríguez-García3Oscar Yael Barron-Garcia4Cristian Felipe Ramirez-Gutierrez5Guadalupe Loarca-Piña6Marcela Gaytán-Martínez7Posgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, MexicoPosgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, MexicoInstituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, MexicoCentro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro 76230, MexicoCentro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro 76230, MexicoCuerpo Académico de Tecnologías de la Información y Comunicación Aplicada, Universidad Politécnica de Querétaro, El Marqués 76240, MexicoPosgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, MexicoPosgrado en Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro 76010, MexicoThe formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin–lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% <i>w</i>/<i>w</i>) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch–lipid interactions through bands at 2970 cm<sup>−1</sup> and 2888 cm<sup>−1</sup>. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch–lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits.https://www.mdpi.com/2304-8158/13/23/3888amylopectin–lipid complexorthorhombicoleic acidwaxy starchgelatinization |
| spellingShingle | Fernanda G. Castro-Campos Edgar A. Esquivel-Fajardo Eduardo Morales-Sánchez Mario E. Rodríguez-García Oscar Yael Barron-Garcia Cristian Felipe Ramirez-Gutierrez Guadalupe Loarca-Piña Marcela Gaytán-Martínez Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction Foods amylopectin–lipid complex orthorhombic oleic acid waxy starch gelatinization |
| title | Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction |
| title_full | Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction |
| title_fullStr | Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction |
| title_full_unstemmed | Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction |
| title_short | Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction |
| title_sort | resistant starch type 5 formation by high amylopectin starch lipid interaction |
| topic | amylopectin–lipid complex orthorhombic oleic acid waxy starch gelatinization |
| url | https://www.mdpi.com/2304-8158/13/23/3888 |
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