Effect of triglyceride on complexation between starch and fatty acid.

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 Macromol

authors

Li X,Luo S,Hou Y,Liu Y,Hu X,Liu C

doi

10.1016/j.ijbiomac.2019.11.072

subject

Has Abstract

pub_date

2020-07-15 00:00:00

pages

1069-1074

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)38260-1

journal_volume

155

pub_type

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