Abstract
Different processing conditions can result in the creation of amylose-lipid complexes. This study investigated the effect of ultrasonication (sonication times 0, 15, 30, and 45 min) and microwave (SM) heating on the amylose-lipid complex formation of corn starch added with rice bran oil (RBO) or linoleic acid (LA). Microwave heating treatment promoted the formation of starch-lipid complexes displaying V-type crystalline structure, with B + V and V-types present in corn starch treated with RBO or LA. After 30 min of sonication, the contents of RBO_SM and LA_SM were greater in resistant starch (RS) and slowly digested starch (SDS), but lower in apparent amylose. Enthalpy measured using a differential scanning calorimeter was enhanced by sonication and microwave heating. The RBO_SM and LA_SM treatments resulted in increased SDS and RS contents, respectively. These findings suggested lipid that ultrasonic and microwave techniques had the potential to improve amylose- complexes and simplify the development process for RS starch preparation.