Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch

Abstract

In this study, the effects of maltogenic amylase (MAA) pre-treatment and starch–fatty acid complex construction on the physicochemical properties of maize starch (MAS) were investigated. The average chain length of MAA-modified MAS was found to decrease from 18.15 to 14.92. Moreover, MAA pre-treatment of starch induced the formation of a V-type complex. This behaviour was demonstrated by the higher diffraction intensity, enzymatic resistance and short-range ordering of the samples pre-treated with MAA compared with unmodified samples. X-ray diffraction and rheological analysis revealed that the re-crystallisation peak intensities and storage modulus of MAA–MAS–lauric acid (LA)/stearic acid (SA) complexes were lower than those of MAA–starches, MAS–LA/SA complexes and control. The rate of starch re-crystallisation was effectively decreased by the combination of MAA pre-treatment and V-type complex construction. The anti-retrogradation (long-term) characteristics of the tested samples were in the following order: MAA–MAS–LA/SA complexes > MAA–starches > MAS–LA/SA complexes > control.