Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch

Abstract

It is known that amylose and lipid compounds form a helical inclusion complex in gelatinized starch. The complex formation has attracted much attention because of impact on retrogradation (Tufvesson et al. 2001), in vivo (Holm et al. 1983) and in vitro (Guraya et al. 1997; Crowe et al. 2000) digestibility, and rheological properties (Kaur and Singh 2000; Gelders et al. 2006) of gelatinized starch.