Abstract
Starch and lipids are the two major components in food products, and amylose is an important component in starch granules. In some native and processed starches, amylose may bind with lipids to form amylose–lipid complex, which will significantly affect the starch properties. This chapter introduces three types of methods for amylose–lipid complex formation, i.e., classical, enzymatic, and thermomechanical, and factors affecting complex formation are discussed in detail. The effects of amylose–lipid complexes on starch properties are addressed, including digestibility, solubility, gelatinization properties, rheological properties, and retrogradation. As a new type of resistant starch, the health implications of the amylose–lipid complex are also discussed at the end of this chapter. Amylose–lipid complexes can influence glycemic and insulin levels and reduce risk of colon cancer, and it can also be used for nano-encapsulation of bioactive or sensitive substances.
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