Different types of V amylose–lipid inclusion complexes in maize extrudates revealed by DSC analysis

Abstract

Aqueous dispersions of the extrudates (1%) prepared from three maize varieties containing starches with the various amylose contents (20–53%) and the high lipid level (about 7% on dry starch weight) were studied by DSC analysis. Two different types of amylose–lipid complexes were observed in the direct process (20–120°C, peak temperature of about 105–107°C) and when reheating/rescanning modes were employed (peak temperature of about 85°C). The extrudate dispersions heated only up to 100°C in the direct DSC scanning modes revealed a double‐peaked endothermic profile in the rescans that gave the evidence for coexistence of both types of the complexes. The possible reasons underlying formation, re‐formation, and/or coexistence of two types of the amylose–lipid complexes in the maize extrudates studied are discussed.