Whether or not the altered lipid composition at the starch
granule surface also impacts starch pasting by acting directly on AP
is still under debate and questionable. Van Steertegem et al. (2013)
found hardly any impact of SSL and monoacylglycerols (MAG) on
waxy maize starch pasting. However, Gudmundsson and Eliasson (1990) earlier demonstrated that when incubating 100% potato
AP with MAG, the latter can directly hinder the formation of a
three-dimensional AP structure and, thus, retrogradation. However,
whether this is due to lipids forming complexes with the outer
branches of AP is still unclear. Whatever be the case, if such complexes
were to be formed, they cannot be detected by DSC. Also, the
relatively short chain length of AP outer chains [i.e. DP 20-25] than
of AM [i.e. average DP of 500 (Hizukuri, Takeda, & Yasuda, 1981)]
may well hinder their interaction. Gudmundsson and Eliasson
(1990) stated that, in the presence of AM, as in wheat flour [in
which ca. 26% of wheat starch is AM (Lineback, 1984)], lipids more
easily form complexes with AM than with AP.