Properties of starch-palmitic acid complexes prepared by high pressure homogenization

Aqueous mixtures of defatted corn starch and palmitic acid were heated and high pressure homogenized in order to form amylose inclusion complexes. The effects of homogenization pressure (0–120 MPa) and palmitic acid concentration (0.5–8% based on starch content) on starch-palmitic acid complex formation as well as on complex index, X-ray diffraction, thermal properties, viscosity and particle size were investigated. Complex index increased with an increase in the amount of palmitic acid and homogenization pressure, and reached a maximum value (about 60%) when the fatty acid content was 4% and the homogenization pressure was 100 MPa. X-ray diffraction patterns indicated the formation of V-helical complexes between starch and palmitic acid. This technology could prospectively be used in prepared starch-lipid complexes.