Slow digestibility and structure of high amylose corn starch-emulsifier inclusion complex

The starch inclusion complexes were prepared using high amylose corn starch(HACS) as host and glycerin monostearate(GMS),calcium stearoyl lacylate(CSL) and glycerin monolaurate(GML) as guest by the alcoholic-alkaline method. Under the conditions of starch∶ethanol∶water∶3 mol/L KOH=1∶2.8∶4.2∶5(w/v/v/v),the complex rate was 62.3% for the HACS-GMS complex,52.1% for the HACS-CSL complex,and 40.6% for the HACS-GML complex,respectively. The SDS content reached 47.4% for the HACS-GMS complex,39.4% for the HACS-CSL complex,and 32.9% for the HACS-GML complex,respectively. FT-IR and XRD analysis indicated that the three inclusion complexes displayed V-type crystallinity. Moreover,DSC analysis showed that the HACS-emulsifier complex displayed good thermal stability with the peak decomposition temperature over 98 ℃. These results suggest that the HACS-emulsifier complexes showed the slow digestibility and good thermal stability and were applicable to prepare slowly digestible starch.