HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(4): 541-544
Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
Byung-Hoo Lee1 • Hyun-Wook Choi2
1 Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea 2 Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Republic of Korea
ABSTRACT
Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p<0.05) increased through the homogenization, leading to the release of the amylose molecules from the starch granules and a high dispersibility of the fatty acids. In particular, the viscosity characteristics clearly demonstrated a dramatic improvement in the structural stability and retrogradation behavior as a result of the homogenization treatment. Vegetable oils with homogenization can be utilized to produce the starch-lipid complex as a food ingredient with an extended shelf-life and the improved rheological properties.
KEYWORD
Starch-lipid complex · Retrogradation · Homogenization · Wheat starch · Vegetable oil
Food Science and Biotechnology 2021 ; 30(4): 541-544
List