amyloselipid

Amyloselipid is a nonstandard term that may be used to describe an inclusion complex formed between amylose, a component of starch, and lipid molecules. In more widely used terminology, such complexes are called amylose–lipid complexes and are often described as V-type starch–lipid complexes.

Formation and structure: These complexes form when amylose chains coil into left-handed helices capable of accommodating hydrophobic lipid molecules, such as fatty acids and mono- or diglycerides, within the helix. The resulting material commonly exhibits a crystalline V-type pattern in X-ray diffraction and can show altered thermal and gelatinization properties compared with native starch.

Properties and effects: The amylose–lipid complex typically raises the gelatinization temperature, reduces the extent of starch granule swelling, and lowers the digestibility of starch, contributing to a higher fraction of resistant starch. The precise effects depend on factors including lipid type, chain length, and the amylose content of the starch.

Occurrence and applications: Such complexes form during processing of starch-rich foods that contain lipids, including some baked goods and dairy products, and they influence texture, mouthfeel, and glycemic response. They are of interest in food science for modifying starch digestibility and product stability. Analytical methods used to study them include X-ray diffraction, differential scanning calorimetry, and nuclear magnetic resonance.

See also: amylose, starch, lipid, amylose–lipid complex, resistant starch.