title: Insights into the Formation and Structures of Starch-Protein-Lipid Complexes.
abstract: The aim of the present study was to characterize the multiscale structures of ternary complexes of a model system of starch, fatty acid (FA), and β-lactoglobulin (βLG) prepared using a Rapid Visco Analyzer (RVA). The addition of βLG to starch-lauric acid or starch-oleic acid RVA pastes resulted in the increased intensity or occurrence of a new viscosity peak during cooling when the RVA protocol was repeated. The viscosity peak was attributed to the formation of starch-βLG-FA complexes. Differential scanning calorimetry (DSC) results showed clearly that the starch-βLG-FAs complex was formed as gelatinized starch was cooled in the presence of βLG and FAs. The results of Raman, FTIR, and X-ray diffraction analyses showed that starch can interact with βLG and FAs to form a ternary V-type crystalline complex, which had a greater short-range molecular order and higher relative crystallinity compared with those of the binary starch-FA complex. The present study provided insights into the structure of a model starch-protein-fatty acid complex as an example of what might occur during food processing.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Shujun
authors.identifier: http://orcid.org/0000-0003-4501-8047
authors.initials: S
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Mengge
authors.initials: M
authors.lastname: Zheng
authors.affiliation: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology , Tianjin 300457, China.
authors.forename: Jinglin
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology , Tianjin 300457, China.|Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University , Beijing 100048, China.
authors.forename: Shuo
authors.identifier: http://orcid.org/0000-0003-0910-6146
authors.initials: S
authors.lastname: Wang
authors.affiliation: School of Life and Environmental Sciences, University of Sydney , Sydney, New South Wales Australia 2006.
authors.forename: Les
authors.initials: L
authors.lastname: Copeland
mesh_terms: D002152:Calorimetry, Differential Scanning; D005227:Fatty Acids / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D005227:Fatty Acids; D007782:Lactoglobulins; D013213:Starch
keywords: Raman spectroscopy; V-type crystalline complex; X-ray diffraction; binary complex; ternary complex