The potentiality of the co-assembly of the major starch polysaccharides with polyunsaturated phospholipids in the development of health-promoting food ingredients.

M. G. Semenova1, M. S. Anokhina1, N.V. Grigorovich1, D. V. Moiseenko1,2, A. S. Antipova1, L. E.  Belyakova1, Yu. N. Polikarpov1

1N. M Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Kosygin str. 4, 119334 Moscow, Russian Federation
2Russian Economy University, Stremyannoy lane., 36, 117997, Moscow, 
Russian Federation

We present a comparative study of the potentiality of the co-assembly of the major starch polysaccharides (amylose and amylopectin (Sigma)) with polyunsaturated lipids in the development of the health-promoting ingredients for food systems. Liposomes of soy phosphatidylcholine (Lipoid S100, Lipoid GmbH, Germany (5 % ω-3 linolenic acid, 60 % ω-6 linoleic acid) and micelles of soy lysophosphatidylcholine (Lipoid LPC, Lipoid GmbH, Germany (1 % ω-3 linolenic acid, 46 % ω-6 linoleic acid) were under our consideration. In so doing starch polysaccharides were compared in their ability to protect the lipids against oxidation in their co-assembled particles and to release lipids from them in the simulated conditions of the mouth and intestine under the enzymatic action of alpha-amylase. The impact of the structure of both the polysaccharides and lipids on the molecular parameters and functionality of their initial co-assembled particles will be shown and discussed. The molecular parameters (both structural (Mw, RG, Rh, size distribution, shape/architecture, density), and thermodynamic ones (the thermodynamic affinity for the aqueous medium expressed by the values of the second virial coefficient, A2) of the individual starch polysaccharides and their co-assembled particles with the phospholipids were characterized basically by a combination of static and dynamic light scattering. The relationships between the character of the transformation of the molecular parameters of the co-assembled particles in the simulated gastro-intestinal tract and the release of the phospholipids from them will be shown and discussed. The additional insight into the peculiarities of the structural organization for the polysaccharide-phospholipid complexes was provided using the differential scanning calorimetry (DSC).