Effect of triglyceride on complexation between starch and fatty acid

Int J Biol Macromol. 2020 Jul 15:155:1069-1074. doi: 10.1016/j.ijbiomac.2019.11.072. Epub 2019 Nov 8.

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.

Keywords: Fatty acid; Starch-lipid complex; Triglyceride.

MeSH terms

  • Complex Mixtures / chemistry*
  • Fatty Acids / chemistry*
  • Fatty Acids / metabolism*
  • Hydrophobic and Hydrophilic Interactions
  • Lauric Acids / chemistry
  • Molecular Structure
  • Palmitic Acid / chemistry
  • Solubility
  • Starch / chemistry*
  • Starch / metabolism*
  • Stearic Acids / chemistry
  • Triglycerides / pharmacology*
  • X-Ray Diffraction / methods

Substances

  • Complex Mixtures
  • Fatty Acids
  • Lauric Acids
  • Stearic Acids
  • Triglycerides
  • lauric acid
  • Palmitic Acid
  • stearic acid
  • Starch