Physicochemical characteristics and in-vitro digestibility of talipot starch-lysine complexes formed by heat-moisture treatment and annealing

Abstract

The study aimed to explore the physicochemical attributes and the in-vitro digestibility of talipot starch lysine complexes generated through heat moisture treatment (HMT) and annealing. Talipot starch is a nonconventional stem starch obtained from the trunk of Talipot palm. Lysine complexing considerably altered the physicochemical, pasting, and in-vitro digestibility of talipot starch, while the impact of HMT and annealing on the physicochemical and functional properties of the starch lysine complex is varied. The HMT of the starch lysine complex (HSL) had a paramount impact on starch functionalities than annealing of starch lysine complex (ASL). The HSL exhibited the lowest swelling ability, solubility, and retrogradation tendency. Similarly, the lysin complexing of talipot starch considerably reduced its in-vitro digestibility, and HSL exhibited higher resistant starch content.

Keywords

• Talipot starch
• Starch-lysine complex
• Pasting
• In-vitro digestibility
• Gel hardness