Properties of lotus seed starch-glycerin monostearin complexes formed by high pressure homogenization

- LS-GMS complexes were formed at 40-100 MPa by HPH.
- Pressure was the key factor determining the morphology and crystalline form of complexes.
- High homogenization pressure (70-100 MPa) was favourable to the formation of type-II complex.
- LS-GMS complex inhibited starch granules swelling, solubility and pasting development.
- Type-II complex play an important role on the retardation of LS retrogradation.

Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70-100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.