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Functional Starch and Applications in Food pp 177–226Cite as

Starch-Lipid and Starch-Protein Complexes and Their Application

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Abstract

Amylose is a linear polysaccharide derived from D-glucopyranose units from α-1,4-glycosidic linkages, which can form complexes with some inorganic or organic groups to form helical introns. In this chapter, starch copolymers and the creation, properties, and applications of starch-protein and starch-lipid complexes were introduced. Because of the low toxicity, excellent biocompatibility, and solubility, amylose/α-linoleic acid/β-lactoglobulin triplex has attracted significant interest in food nutraceuticals or functional compounds in food delivery systems. Cornstarch was washed with n-butanol and isoamyl alcohol to remove impurities, followed by vacuum drying to obtain highly pure amylose. The amylose was dissolved by heating and stirring. α-Linoleic acid dissolved in absolute ethanol was added first and stirred prior to the addition of β-lactoglobulin aqueous solution. After stirring, the mixture was cooled to room temperature and filtered and vacuum-dried to prepare the triplex complex. The resulting nanoparticles had exhibited very good stability. Then, in order to understand the mechanism of the self-assembling actions of such a ternary system (interaction among amylose, β-lactoglobulin, and α-linoleic acid) deeply, all-atom molecular dynamics simulations were performed to analyze the self-assembling of the three components by the Gromacs software. Molecular dynamics simulations confirmed the importance of dynamic structural changes during stable complex formation of ternary nanoparticles made from maize amylose/β-lactoglobulin/α-linoleic acid. These results provided valuable insight into the formation of amphipathic ternary nanoparticle structure at the atomic level. Amylose in complex with lipids and proteins is of great importance to the protection of bioactive or aromatic compounds by its ability to increase solubility and bioavailability. These findings indicate that starch-lipid and starch-protein complexes have broad applications in the food, cosmetics, and pharmaceutical industries.

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China

    Tao Feng

  2. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, People’s Republic of China

    Haining Zhuang

  3. National Engineering Research Center of Edible Fungi, Shanghai, China

    Haining Zhuang

  4. Texas Advanced Computing Center, Advanced Computing Building (ACB), J.J. Pickle Research Campus, Austin, TX, USA

    Feng Chen

  5. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA

    Osvaldo Campanella & Deepak Bhopatkar

  6. Qatar Environment and Energy Research Institute, Doha, Qatar

    Marcelo A. Carignano

  7. Biomedical Engineering Department and Chemistry of Life Processes Institute, Northwestern University, Evanston, IL, USA

    Sung Hyun Park

Authors
  1. Tao Feng
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  2. Haining Zhuang
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  3. Feng Chen
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  4. Osvaldo Campanella
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  5. Deepak Bhopatkar
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  6. Marcelo A. Carignano
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  7. Sung Hyun Park
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Correspondence to Tao Feng .

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Editors and Affiliations

  1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Zhengyu Jin

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Feng, T. et al. (2018). Starch-Lipid and Starch-Protein Complexes and Their Application. In: Jin, Z. (eds) Functional Starch and Applications in Food. Springer, Singapore. https://doi.org/10.1007/978-981-13-1077-5_7

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