TY - JOUR
T1 - An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry
AU - Sengupta, Aditi
AU - Chakraborty, Ishita
AU - Indira, G.
AU - Mazumder, Nirmal
N1 - Funding Information:
We thank the Department of Biotechnology (DBT) and Department of Science and Technology (DST), Government of India, India for the financial support (project numbers: BT/PR25099/NER/95/1014/2017 and DST/INT/BLG/P-03/2019). We thank Manipal Academy of Higher Education (MAHE), Manipal and Technology Information Forecasting and Assessment Council-Centre of Relevance and Excellence (TIFAC-CORE) in Pharmacogenomics, Manipal School of Life Sciences, MAHE for providing the infrastructure and facilities. IC thanks MAHE, Manipal, Karnataka, India for the Dr. T.M.A. Pai Ph.D. fellowship
Publisher Copyright:
© 2022 Taylor & Francis.
PY - 2022
Y1 - 2022
N2 - The interaction between starch and lipid gives rise to complexes that have various applications in the food industry. These complexes are known to be useful in food technology, where they influence the texture and quality of the food product, along with various other characteristics. For example, they can be used as fat replacements in different food products, delay the staling of food, improve the freeze thaw stability of products, also can be used to control the glucose levels in patients with diabetes, etc. Various techniques are used to study the structural, thermal, and chemical characteristics of these starch-lipid complexes including X-ray diffraction (XRD), scanning electron microscope (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy. This review outlines the formation of the starch-lipid complexes, their value in the food industry, the varying effects on different types of starch and lipids in food products, and characterization of these complexes.
AB - The interaction between starch and lipid gives rise to complexes that have various applications in the food industry. These complexes are known to be useful in food technology, where they influence the texture and quality of the food product, along with various other characteristics. For example, they can be used as fat replacements in different food products, delay the staling of food, improve the freeze thaw stability of products, also can be used to control the glucose levels in patients with diabetes, etc. Various techniques are used to study the structural, thermal, and chemical characteristics of these starch-lipid complexes including X-ray diffraction (XRD), scanning electron microscope (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy. This review outlines the formation of the starch-lipid complexes, their value in the food industry, the varying effects on different types of starch and lipids in food products, and characterization of these complexes.
UR - http://www.scopus.com/inward/record.url?scp=85122389748&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85122389748&partnerID=8YFLogxK
U2 - 10.1080/87559129.2021.2021936
DO - 10.1080/87559129.2021.2021936
M3 - Review article
AN - SCOPUS:85122389748
SN - 8755-9129
JO - Food Reviews International
JF - Food Reviews International
ER -
