Amylose-lipid complexes can be formed by interaction between amylose and lipid as ligands. This study determines the effects of ascorbyl palmitate (0, 15, 50, 100, and 200 mg/g starch) on the functionalproperties of maize starches (normal and high amylose maize starch), amount of ascorbyl palmitatebound, release of ascorbyl palmitate after enzymatic hydrolysis andascorbyl palmitate antioxidant activityafter spray drying.Spray drying of starches (normal maize starch and high amylose maize starch) withascorbyl palmitate at 185C resulted in the formation of type I amylose-lipid complexes. Entrapment ofascorbyl palmitate in the starch matrix also occurred during spray drying, and this was observed withconfocal laser scanning microscopy (CLSM) micrographs. As expected, more ascorbyl palmitate boundwith high amylose maize starch than normal maize starch. Less than 40% of the bound ascorbyl palmitateto high amylose maize starch was released during pancreatica-amylase hydrolysis suggesting that someof the complexes were indigestible and can be fermented in the large intestine. The antioxidant activitiesof the ascorbyl palmitate highly correlated (R¼0.97) to the amount released during enzymatic hydro-lysis. It can be concluded that spray drying of maize starches can be used to encapsulate ascorbylpalmitate to form amylose-lipid complexes with a higher amount of ascorbyl palmitate boundwith maizestarches when spray driedcompared to pasting method as previously reported
Link: https://doi.org/10.1016/j.foodhyd.2018.03.008
DOI: https://doi.org/10.1016/j.foodhyd.2018.03.008
