A spray-drying (SD) based method was proposed to prepare amylose-lipid powder complexes from high-amylose Thai rice flour and rice bran oil. Selected properties (moisture content, water activity, hygroscopicity, bulk density, X-ray diffraction pattern, thermal property and Fourier transform infrared spectrum), microstructure and in vitro digestion behavior of the powder prepared using different conditions (temperatures of 150 to 200°C and rice bran oil contents of 0, 10, 30 and 50% w/w) were compared with those of powder prepared using the conventional hot air drying (CV at 40°C) method. SD powders showed higher hygroscopicity values due to their smaller sizes. Added oil resulted in a porous structure for CV powder but hollow, dent and fused structures for SD powder; the latter structures led to lower bulk densities than CV powder. CV and SD powders showed similar melting temperatures and X-ray diffraction patterns. A higher drying temperature with SD, however, promoted formation of resistant starches and hence the lower digestion rate of the powder. SD powder prepared with no added oil at 150°C showed the lowest digestion rate as well as a moderate glycemic index value of 63 ± 5.

提出了一种基于喷雾干燥（ SD ）的方法，该方法由高直链泰国米粉和米糠油制备直链淀粉-脂质粉末复合物。在不同条件下（温度为150至200°C）制备的粉末的选定特性（水分含量，水分活度，吸湿性，堆积密度，X射线衍射图，热特性和傅里叶变换红外光谱），微观结构和体外消化行为并将米糠油含量分别为0、10、30和50％w / w ）与使用常规热风干燥（ CV在40°C ）制备的粉末进行比较方法。SD粉由于其较小的尺寸而显示出较高的吸湿值。添加油会导致CV粉末具有多孔结构，而SD粉末会形成中空，凹痕和熔融结构。与CV粉末相比，后者的结构导致较低的堆积密度。CV和SD粉末显示出相似的熔融温度和X射线衍射图。然而，使用SD的较高的干燥温度促进了抗性淀粉的形成，因此促进了粉末的较低的消化速率。在150°C时未添加油的SD粉末显示出最低的消化率以及63±5的中等血糖指数值。