Starch-lipid and starch-protein complexes and their application

Tao Feng, Haining Zhuang, Feng Chen, Osvaldo Campanella, Deepak Bhopatkar, Marcelo A. Carignano, Sung Hyun Park

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)


Amylose is a linear polysaccharide derived from D-glucopyranose units from α-1,4-glycosidic linkages, which can form complexes with some inorganic or organic groups to form helical introns. In this chapter, starch copolymers and the creation, properties, and applications of starch-protein and starch-lipid complexes were introduced. Because of the low toxicity, excellent biocompatibility, and solubility, amylose/α-linoleic acid/β-lactoglobulin triplex has attracted significant interest in food nutraceuticals or functional compounds in food delivery systems. Cornstarch was washed with n-butanol and isoamyl alcohol to remove impurities, followed by vacuum drying to obtain highly pure amylose. The amylose was dissolved by heating and stirring. α-Linoleic acid dissolved in absolute ethanol was added first and stirred prior to the addition of β-lactoglobulin aqueous solution. After stirring, the mixture was cooled to room temperature and filtered and vacuum-dried to prepare the triplex complex. The resulting nanoparticles had exhibited very good stability. Then, in order to understand the mechanism of the self-assembling actions of such a ternary system (interaction among amylose, β-lactoglobulin, and α-linoleic acid) deeply, all-atom molecular dynamics simulations were performed to analyze the self-assembling of the three components by the Gromacs software. Molecular dynamics simulations confirmed the importance of dynamic structural changes during stable complex formation of ternary nanoparticles made from maize amylose/β-lactoglobulin/α-linoleic acid. These results provided valuable insight into the formation of amphipathic ternary nanoparticle structure at the atomic level. Amylose in complex with lipids and proteins is of great importance to the protection of bioactive or aromatic compounds by its ability to increase solubility and bioavailability. These findings indicate that starch-lipid and starch-protein complexes have broad applications in the food, cosmetics, and pharmaceutical industries.

Original languageEnglish
Title of host publicationFunctional Starch and Applications in Food
PublisherSpringer Singapore
Number of pages50
ISBN (Electronic)9789811310775
ISBN (Print)9789811310768
Publication statusPublished - 1 Jan 2018



  • Amylose/α-linoleic acid/β-lactoglobulin triplex
  • Complexation behavior
  • Molecular dynamics
  • Starch-copolymer
  • Starch-lipid
  • Starch-protein

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Feng, T., Zhuang, H., Chen, F., Campanella, O., Bhopatkar, D., Carignano, M. A., & Hyun Park, S. (2018). Starch-lipid and starch-protein complexes and their application. In Functional Starch and Applications in Food (pp. 177-226). Springer Singapore.