Influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine

• Homogenization improved complexation of bambara starch with lysophosphatidylcholine.
• Complexation of bambara starch produce Type I V-amylose with V-type crystallinity pattern.
• Homogenization resulted in the production of non-gelling starch-LPC complexes.
• Complexed starches showed low syneresis due to formation of V-amylose complexes.

Amylose can form inclusion complexes with lipids for improved starch functionality. This study determined the influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine. Homogenization significantly increased the degree of complexation of bambara starch with lysophosphatidylcholine. Bambara starch showed higher complex index than corn and potato starch reference samples. X-ray diffraction revealed the formation of V-amylose crystalline types with peaks at 2Ѳ = 7.4, 12.9 and 19.9°. Complexing bambara, corn and potato starches with lysophosphatidylcholine resulted in the formation of type I V-amylose complexes. These complexes had melting temperatures and enthalpies ranging from 91.5 to 98.6 °C and 1.4–5.5 J/g respectively. Starch-lysophosphatidylcholine complexes displayed low syneresis rate. Homogenized bambara starch complexes were non-gelling while unhomogenized types produced weak gels, with G′ ˃ G″ in the frequency range: 0.1–10 Hz. The non-gelling properties of homogenized bambara starch-lysophosphatidylcholine complex suggest that the modified starch could be used in the food industry to provide smooth texture in frozen foods and desserts.