Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process

다국어 초록 (Multilingual Abstract)

Physical homogenization was applied to theproduction of a starch-lipid complex formed through ahydrophobic interaction between amylose and fatty acidmolecules. In addition, vegetable oils as a source of fattyacids and wheat starch as a source of amylose moleculeswere used to produce the starch-lipid complex. The complexindex was significantly (p\0.05) increased throughthe homogenization, leading to the release of the amylosemolecules from the starch granules and a high dispersibilityof the fatty acids. In particular, the viscosity characteristicsclearly demonstrated a dramatic improvement in thestructural stability and retrogradation behavior as a resultof the homogenization treatment. Vegetable oils withhomogenization can be utilized to produce the starch-lipidcomplex as a food ingredient with an extended shelf-lifeand the improved rheological properties.

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