Abstract
ABSTRACTStarch‐lipid interactions involving native and acetylated pea starch were studied by differential scanning calorimetry (DSC) and measurements of iodine affinity. Lipids including lauric acid, monopalmitin, and butterfat were added to aqueous starch dispersions after the starch was gelatinized at 85°C. DSC thermal curves of gelatinized modified pea starch systems containing fatty acid or monoglyceride did not show DSC transitions indicative of amylose complexes with external lipids, whereas a DSC endotherm of amylose‐lipid complexes was observed for the corresponding native starch‐lipid systems. However, iodine binding studies revealed that acetylated pea starch amylose complexed with added fatty acid or monoglyceride in the modified pea starch‐lipid composites. The failure of DSC detection of the complexes in these systems was attributed to the absence of crystalline structures of acetylated pea starch amylose complexes. Furthermore, acetylation of starch decreased the complexing ability of the pea starch amylose as revealed by a reduction in iodine affinity. Both DSC and iodine affinity studies showed that neither native nor modified pea starch interacted to a significant extent with butterfat that consisted mainly of triglycerides.
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