TY - JOUR
T1 - Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids
AU - Okumus, Bahar Nur
AU - Tacer-Caba, Zeynep
AU - Kahraman, Kevser
AU - Nilufer-Erdil, Dilara
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/2/1
Y1 - 2018/2/1
N2 - This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1 ± 0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2–67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p < 0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.
AB - This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1 ± 0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2–67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p < 0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.
KW - Amylose-lipid complex
KW - Brown lentil
KW - Physicochemical properties
KW - Resistant starch type-5
UR - http://www.scopus.com/inward/record.url?scp=85026737782&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.07.157
DO - 10.1016/j.foodchem.2017.07.157
M3 - Article
C2 - 28946310
AN - SCOPUS:85026737782
SN - 0308-8146
VL - 240
SP - 550
EP - 558
JO - Food Chemistry
JF - Food Chemistry
ER -