An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry

ABSTRACT

The interaction between starch and lipid gives rise to complexes that have various applications in the food industry. These complexes are known to be useful in food technology, where they influence the texture and quality of the food product, along with various other characteristics. For example, they can be used as fat replacements in different food products, delay the staling of food, improve the freeze thaw stability of products, also can be used to control the glucose levels in patients with diabetes, etc. Various techniques are used to study the structural, thermal, and chemical characteristics of these starch-lipid complexes including X-ray diffraction (XRD), scanning electron microscope (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy. This review outlines the formation of the starch-lipid complexes, their value in the food industry, the varying effects on different types of starch and lipids in food products, and characterization of these complexes .

KEYWORDS:

• starch-lipid complex
• helical structure
• Starch
• replacement
• crystallinity
• thermal properties

Acknowledgments

We thank the Department of Biotechnology (DBT) and Department of Science and Technology (DST), Government of India, India for the financial support (project numbers: BT/PR25099/NER/95/1014/2017 and DST/INT/BLG/P-03/2019). We thank Manipal Academy of Higher Education (MAHE), Manipal and Technology Information Forecasting and Assessment Council-Centre of Relevance and Excellence (TIFAC-CORE) in Pharmacogenomics, Manipal School of Life Sciences, MAHE for providing the infrastructure and facilities. IC thanks MAHE, Manipal, Karnataka, India for the Dr. T.M.A. Pai Ph.D. fellowship

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Department of Science and Technology, Government of India [DST/INT/BLG/P-03/2019], and Department of Biotechnology, Ministry of Science and Technology [BT/PR25099/NER/95/1014/2017].