Occurrence of amylose - lipid complexes during maize and teff starch biphasic 1 pasting 2

9 The occurrence of amylose-lipid complexes was determined during maize and teff 10 starch biphasic pasting i.e. peak paste viscosities at short and prolonged pasting times. 11 Maize and teff starches were pasted for 11.5 and 130 min with or without added 12 stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid visco13 analyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis 14 showed crystalline V-amylose diffraction patterns for the starches pasted for a 15 prolonged time with added stearic acid while less distinct V-amylose patterns with 16 non-complexed stearic acid peaks were observed with a short pasting time. 17 Differential scanning calorimetery of pastes before and residues paste hydrolysis 18 showed that Type I amylose-lipid complexes were formed after pasting for the short 19 duration with added stearic acid, while Type II complexes are formed after pasting for 20 the prolonged time. The present research provides evidence that amylose-lipid 21 complexes play an important role in starch biphasic pasting. 22 1 Corresponding author: Department of Food Science, University of Pretoria, Lynwood Road Pretoria, 0002, Republic of South Africa, Tel: + 27 12 42