Abstract
ABSTRACTA series of starch–fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain length played a significant role in altering the properties of potato starch–fatty acid complexes. The complexing index of potato starch–fatty acid complexes decreased from 0.38 to 0.18 with increasing carbon-chain length. V-type crystalline polymorphs were formed between starch and four fatty acids, with shorter chain fatty acids preserving more crystalline structure. X-ray diffraction studies revealed that the degree of crystallinity exhibited by the starch samples was dependent on the fatty-acid chain length. In the Fourier transformed infrared spectrum of the samples, the new spikes at 2917, 2850, 1018, and 720 cm−1 were assumed to be related to the presence of fatty long chains. The formation of amylose–fatty acid complex inhibited granule swelling of potato starch, w\\ith longer chain fatty acids showing greater inhibition. Scanning electron microscopy microscopic examination indicated that amylose–fatty acid interactions taken place during starch gelatinization retarded the destruction of the granules.
Highlights
Starch is mainly composed of two components, including linear amylose and highly branched amylopectin
With the increase of the fatty-acid chain length, the complexing index (CI) of potato starch–fatty acid complexes which decreased significantly (p < 0.05) (Table 1) indicated that the ability to compound with starch molecules decreased for fatty acids with longer chains
Similar results were reported in previous studies that short-chain fatty acids formed complex more than long-chain fatty acids in starch–fatty acid complexes.[2,6,26,27]
Summary
Starch is mainly composed of two components, including linear amylose and highly branched amylopectin. Lipids in starchy foods play important roles in the caloric density, texture, and flavor of foods, which alter the physical and chemical properties of starchy foods.[1] Starch, especially its linear amylose fraction, can interact with endogenous or added lipids to form single-helix complexes.[2] It is well known that amylose forms helical structure with a hydrophobic cavity that could include hydrophobic ligands such as iodine, lipids, or some fat-soluble bioactive substances.[3,4] Marinopoulou[5] reported that the cavity of the amylose helix was hydrophobic and the fatty acid molecules were organized inside the helix as monomers followed head to head and tail to tail, while the carboxyl groups of the acid molecules, due to steric hindrance, remain outside the helix. Amylopectin formed complexes with fatty acids, but small changes were observed in the functional properties of waxy wheat starch with the addition of fatty acids.[6]
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