The combination of α-amylase and autoclaved heat treatment for debranching could modify the starch structure. This study revealed that the addition of α-amylase significantly increased the amylose content (p < 0.05), resulting in an amylose content of 80.91 % when the α-amylase addition rate was 1 U/g. Moreover, this has a specific effect on the structure and characteristics of RS5. In this work, the experimental assessment of the complex index (CI) suggests that the CI value is purely observational data with no discernible correlation to other data. X-ray diffraction (XRD) analyses revealed that the presence of α-amylase increased the relative crystallinity of RS5 (at 1 U/g, 36.03 %). Fourier transform infrared spectroscopy (FTIR) analyses revealed that the presence of α-amylase increased the stability of the double helices (at 1 U/g, 1022/995: 0.92). The RS content was 37.91 % when the amount of α-amylase added was 1 U/g. The RS content was 37.91 % when the amount of α-amylase added was 1 U/g. Scanning electron microscopy (SEM) and Mastersizer analysis revealed that α-amylase has a notable effect on the observable morphology and microstructure of RS5. The specific surface area of RS5 first tended to decrease but then tended to increase with the addition of α-amylase (p < 0.05). Analysis of differential scanning calorimetry (DSC) and thermogravimetric (TG) data revealed that RS5 has greater thermal stability than does CS. The mechanism of the α-amylase synergistic autoclaving debranching method for the preparation of RS5 was analyzed. Moreover, this experiment can provide technical support for the industrial production of RS5.

01 May 2025·International Journal of Biological Macromolecules

Starch-lipid complexes and their application: A review

Review

Author: Han, Kaijie ; Wu, Yuewei ; Xu, Mengjie ; Liu, Xia ; Chen, Zengren ; Peng, Xiangyuan ; Zhou, Binran ; Chen, Ning

The starch-lipid complexes have recently attracted extensive interest due to their excellent properties, such as the decrease of digestibility and the inhibition of starch gelatinization and retrogradation. The review discussed the formation, structure, functionalities and preparation methods of starch-lipid complexes, and most importantly, their application. The starch-lipid complex is classified as a new type of resistant starch-RS5, which can reduce postprandial blood glucose response and regulate human gut health. Over the past few years, starch-lipid complexes have been increasingly reported for applications in food additives, fat substitutes and carriers of nutrients and medicine, regulation of intestinal flora and production of food packaging films. A comprehensive review of applications of starch-lipid complexes is of great importance for understanding and expanding the application of complexes. But the regulatory mechanism of starch-lipid complexes on food quality, food packaging films and intestinal flora is still unclear, which deserves further study in the future. Targeted medicine delivery using starch-lipid complexes may be also a promising and challenging direction in the future.

01 Mar 2025·Plant Foods for Human Nutrition

The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils

Article

Author: Çetin-Babaoğlu, Hümeyra ; Akgül, Fatma Nur ; Arslan-Tontul, Sultan

AbstractThis study aimed to investigate the enzymatic hydrolysis of sunflower, olive, and flaxseed oils and its impact on starch complexation and properties. Enzymatic treatment significantly increased free fatty acid content to 45% without any significant change in fatty acid composition and oxidation precursors. The complexation of high amylose maize starch with hydrolysed flaxseed oil was effective in limiting starch digestion. The highest resistant starch content and expected glycemic index value were determined in starch lipid complex formed by hydrolysed flaxseed oil to be 69.11% and 56.44, respectively. According to XRD patterns, V-type formation was obtained only in complexes formed by hydrolysed oils. Overall, it is concluded that enzymatic hydrolysis of polyunsaturated triglyceride fatty acids to free fatty acids and subsequent complexation with starch can be effective in the production of RS5.

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Indication	Highest Phase	Country/Location	Organization	Date
Breast Cancer	Preclinical	United States	Resolute Science, Inc.	01 Mar 2025
Lung Cancer	Preclinical	United States	Resolute Science, Inc.	01 Mar 2025
Melanoma	Preclinical	United States	Resolute Science, Inc.	01 Mar 2025
Soft Tissue Sarcoma	Preclinical	United States	Resolute Science, Inc.	01 Mar 2025

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