Abstract
Fully green choline lysine ([Cho][Lys]) ionic liquid (IL) was explored as the solvent to prepare starch-fatty acid complex, and the regulation of water: [Cho][Lys] (W:IL) ratio on the structure and digestion of starch-oleic acid (OA) complex was illuminated. Compared with pure water (W:IL-10:0), high (W:IL-0:10) or low concentration (W:IL-8:2, 6:4) of [Cho][Lys] IL would inhibit the disaggregation behaviors of starch. This inhibition led to the preservation of more original ordered multi-structures of starch (indicated as more double helix, type A crystalline structures, denser aggregate structure and ΔH values of gelatinization peak) and less complexion of starch with OA (indicated as less single helix, type V crystalline structures). While in W:IL-4:6, 2:8 mixtures, the disaggregation behaviors of starch were much promoted, and the original multi-structures of starch were much destroyed, which would enhance the complexion of starch with OA to form higher contents of single helix and type II V crystalline structures. As results, the anti-digestibility of starch-OA complexes prepared in W:IL-4:6, 2:8 mixtures were much improved in paste form. These results provide a new way of using [Cho][Lys] solvents to improve the complexion of starch with fatty acid and to create starch-based functional foods.
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