Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment
Year: 2025
Type: article
Abstract: Ultra-high pressure (UHP) is an emerging green non-thermal technology that can modify macromolecules like starch, altering its structure and properties. Using oat starch as the raw material and adding 0–15 % oat lipids, starch-lipid complexes were prepared by treatment at 0–500 MPa. This study investigated how UHP-induced complexation between oat lipids and starch affects the microstructure and physicochemical properties of oat starch. The results showed that at 400–500 MPa, lipids promote the formation of starch granules into network-like aggregates or large clusters, reducing relative crystallinity and short-range molecular order. The crystal structure type transitions from type A to type V, while increasing the double helix structure of starch molecules. These structural changes significantly influenced the gel texture properties of starch, enhancing its thermal stability and freeze-thaw stability. Furthermore, the formation of oat starch-lipid complexes via hydrogen bonding under UHP treatment delayed the gelatinization of oat starch and inhibited its retrogradation. • The effect of oat lipids on the modification of oat starch under UHP was studied. • Using UHP and oat lipids improve thermal and freeze-thaw stability of starch. • Provides a new green method for preparing oat starch-lipid complex.
Source: Food Chemistry X
Authors: Jingyu Xie, Minjun Sun, Rui Huo, Ying Miao, Yangyang Chen, Meili Zhang
Institution: Inner Mongolia Agricultural University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,330
Award: G338990686
OpenAlex ID: W4414440366