Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo

Abstract

Abstract Amylose from potatoes was complexed with lysolecithin and oleic acid. The degradation of complexed amylose by hog pancreatic α‐amylase in‐vitro was studied, as well as the in‐vivo absorption in the rat. The presence of a bacterial thermostable α‐amylase in the gelatinization step increased the result of a starch analysis using glucoamylase. Complexed amylose displayed a substantially reduced susceptibility to α‐amylase in‐vitro . However, when adding a large excess of enzyme, the complex was completely hydrolyzed after 3 h. Amylose‐lysolecithin complex disappeared from the gastrointestinal tract within 120 min. The complexed amylose was hydrolyzed and adsorbed to the same extent as free amylose in‐vivo but somewhat slower.