International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 1 (2021)

Effects of lipid type and complexation temperature on the formation and digestibility of sweet potato starch-lipid complex


Risda Yulianti, Hung-Ju Liao

Amylose-lipid complexes (resistant starch type 5) were prepared by using sweet potato starch and different type of lipids including lauric acid (LA), oleic acid (OA), and glycerol monolaurate (GML) under varied complexation temperatures of 60oC and 90oC. The complexing index (CI) and in vitro digestion were carried out to study the complexation ability and the digestibility of the formed starch-lipid complexes. The CI values in both complexation temperatures followed the order of GML > LA > OA, suggesting that monoglyceride formed more complexes with starch than fatty acids. The formation of starch-lipid complexes enhanced the resistant starch content. The present study confirmed that considering the lipid type and complexation temperature are crucial factors in resistant starch type 5 formation.
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