The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch

Native sago starch was incubated at 60°C with lysophosphatidylcholine, monomyristin, monopalmitin, and monostearin. Differential scanning calorimetry peaks centred at 100–120°C indicated formation of amylose–lipid complexes. Among the four lipids, lysophosphatidylcholine showed the highest complexing ability, while that of the monoglycerides decreased with the increasing chain length. Part of the amylose leached during the incubation, and the amount of leached material decreased in the presence of lipids. Starch–lipid samples were subjected to enzyme hydrolysis by porcine pancreatic α-amylase. The bioavailability of native and freshly gelatinised sago starch was decreased in the presence of lipids, while retrograded starch–lipid samples showed higher digestibility than starch control. ©