Analysis of complexes between lipids and wheat starch

Starch–lipid complexes were formed by mixing wheat starch and various fatty acids and monopalmitin in a rapid visco analyser (RVA). The inclusion of the lipids in the starch pastes decreased the holding viscosity, whereas the final viscosity was increased. The changes in RVA parameters were correlated with the loss of iodine-binding capacity of the starch pastes, which was consistent with the formation of starch–lipid complexes. Mixtures of wheat starch with caprylic acid (C8:0), lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 Δ9 ), linoleic acid (C18:2 Δ9,11 ), linolenic acid (C18:3 Δ9,11,13 ), and monopalmitin showed that maximal complex formation occurred at a different concentration for each lipid, which was related to the water solubility and critical micellar concentration of the lipid. Above a certain concentration, some of the lipids tended to self associate in preference to forming starch–lipid complexes.