Effects of fatty acid chain length on structure and physicochemical properties of high amylose corn starch-lipid complexes

Authors

JIANG Jia-ni, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
XIANG Gui-yuan, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
DENG Jia-yi, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
HAN Wen-fang, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
ZHOU Meng-zhou, Hubei University of Technology, Wuhan, Hubei 430068 , China
JIANG Zhi-rong, Changsha Rongye Intelligent Manufacturing Co., Ltd., Changsha, Hunan 410000 , China
XIAO Hua-xi, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
LIN Qin-lu, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China
LI Bo, Jiangsu Kangzhiyuan Grain and Oil Co., Ltd., Suqian, Jiangsu 223800 , China
LI Jiang-tao, National Engineering Research Center for Rice and By-Product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China

Abstract

Objective: This study aimed to investigate the formation mechanism of starch-lipid complex. Methods: Using different fatty acids with carbon chain length of C12~C18 to complex with debranched / non-debranched high amylose corn starch, by measuring the thermal properties, crystalline structure and ordered structure of the complexes with differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectrometer, the effects of fatty acid chain length and debranched/non-debranched high amylose corn starch on the structure and properties of starch-fatty acid complexes were explored. Results: The compound degree of debranched starch and fatty acid decreased with the increase of carbon chain length, and the composite rate of lauric acid (15.00%) was found highest. The degree of composite of non-debranched starch and fatty acids increased first and then decreased with the increase of carbon chain length, and the composite rate of palmitic acid (13.73%) was the highest. The thermal properties, crystal structure and ordered structure of the complexes were related to the compound degree. After forming complexes with fatty acid, the crystal structure of high amylose corn starch changed from B-type to V-type. Conclusion: Fatty acid chain length and starch debranching had great influence on the structure and physicochemical properties of starch-lipid complex.

Publication Date

7-7-2022

First Page

25

Last Page

31

DOI

10.13652/j.spjx.1003.5788.2022.90033

Recommended Citation

Jia-ni, JIANG; Gui-yuan, XIANG; Jia-yi, DENG; Wen-fang, HAN; Meng-zhou, ZHOU; Zhi-rong, JIANG; Hua-xi, XIAO; Qin-lu, LIN; Bo, LI; and Jiang-tao, LI (2022) "Effects of fatty acid chain length on structure and physicochemical properties of high amylose corn starch-lipid complexes," Food and Machinery: Vol. 38: Iss. 3, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2022.90033
Available at: https://www.ifoodmm.cn/journal/vol38/iss3/4

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