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The characteristics of amylose-lipid complex(AL-complex) and cyclodextirn-lipid complex(CL-complex) were investigated by using Differential Scanning Calorimetry(DSC). The enzymatic hydrolysis of amylose which was liberated from AL-complex by the addtion of β-cyclodextrin(p-CD) was also studied. The melting temperatures of AL-complex in corn, wheat, and rice starch were above 100℃ and there were no differences among them. In the presence of lysolecithin, the melting enthalpy and temperature of AL-complex were increased and lysolecithin was very effective in the formation of AL-complex. When β-CD was added to AL-complex, the endothermic peak of AL-complex at 100℃ decreased and that of CL-complex at 70℃ appeared. These results indicated that the amylose was released from AL-complex by substituting β-CD for amylose, then by forming CL-complex. As the added amount of β-CD increased, the peak of AL-complex decreased whereas that of CL-complex increased. Enzymatic hydrolysis rate of AL-complex increased in the presence of β-CD, suggesting that amylose was dissociated from AL-complex and hydrolyzed by amylase.
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