The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions

Abstract

This work examined the physicochemical properties of potato starch–sodium stearoyl lactylate (SSL) complexes formed by annealing potato starch with 0.6% SSL in different ethanol solutions (65–100%). The complexes exhibited a higher iodine binding capacity compared to annealed potato starch without SSL. The iodine binding capacity values of the complexes increased from 46.65% to 96.87% as the ethanol solution concentration decreased from 100% to 65%. Rapid viscosity analysis showed peak viscosities of the complexes ranging from 11 cP to 2012 cP and breakdown values of zero, indicating that the complex pastes showed both thermal and shear stability. Differential scanning calorimetry results showed an increase in the gelatinization temperature of starch treated in SSL–ethanol solutions (65–85%) and a decrease in enthalpy. The formation of complexes markedly decreased the swelling power and solubility of the starch granules. Overall, the starch–SSL complexes formed by annealing in ethanol solution had the performance characteristics of chemically crosslinked starch and have potential applications in high-temperature processed foods. • Annealing starch in ethanol solution with sodium stearoyl lactylate (SSL) was studied. • The disordered structure of amylose induced by SSL and ethanol was formed. • The formation of disordered structure complexes was affected by ethanol concentration. • The thermal stability of starch was enhanced by ethanol annealing treatment with SSL.