Functional and pasting properties of a starch–lipid complex formed with gaseous ozone and palm oil

Abstract

Arrowroot starch repeatedly ozonated for 10 and 30 cycles was mixed with 5 and 10 g palm oil/100 g starch to form a complex. The complex index increased as oil concentration or ozonation cycles increased. The increased complex due to ozonation could be linked to depolymerization or ring opening but not to the increase in the number of polar carboxyl groups, so more entry points to the amylose cavity became available for lipid inclusion. The properties of the ozonated starch mixed with palm oil were affected by the interplay between the effect of lipid–starch complex and carboxyl content. The effect of the lipid–starch complex prevailed over that of the carboxyl group at a palm oil concentration of 10 g palm oil/100 g starch.