Effects of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes under baking

Abstract

The effects of different dosage of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes (DQS-OA) under baking were investigated. The results showed that the resistant starch content of the baked DQS-OA increased by 17.15 % than DQS-OA. The addition of NaCl destroyed the thermal stability, short-range molecular order and crystalline structure of the complexes. The results of particle size, SEM and amylose content showed that NaCl accelerated the degradation of starch granules, which reduced the enzyme resistance of starch. In contrast, the enthalpy (7.28 J/g-7.78 J/g) and crystallinity (54.29 %–56.69 %) of the samples with sucrose significantly increased, and the molecular structure of the complexes became more ordered. Furthermore, with the increase of sucrose concentration, the resistant starch content also increased from 28.80 % to 31.41 %.