Abstract:
:This study aimed to reveal the effect of corn oil on formation of complex between rice starch and fatty acids, including lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0). The RVA, XRD, DSC and CLSM analysis confirmed formation of starch-fatty acid complex but the starch-triglyceride complex was not detected. The addition of triglyceride promoted formation of starch-C16:0 and starch-C18:0 complexes, which might be due to more leached amylose induced by oil. However, triglyceride inhibited formation of starch-C12:0 and starch-C14:0 complexes, which might be due to high solubility of C12:0 and C14:0 in oil. In conclusion, the effect of triglyceride on formation of starch-fatty acid complex depended on the chain length of fatty acids.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Li X,Luo S,Hou Y,Liu Y,Hu X,Liu Cdoi
10.1016/j.ijbiomac.2019.11.072subject
Has Abstractpub_date
2020-07-15 00:00:00pages
1069-1074eissn
0141-8130issn
1879-0003pii
S0141-8130(19)38260-1journal_volume
155pub_type
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