Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-03-05 DOI:10.1016/j.foodchem.2025.143724

Xiaoyan Tan, Fubin Wu, Chengdeng Chi, Zebin Guo, Ying Chen, Bo Chi, Chao Song, Xueshan Xia, Yue Feng, Zhendan He

{"title":"Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment","authors":"Xiaoyan Tan, Fubin Wu, Chengdeng Chi, Zebin Guo, Ying Chen, Bo Chi, Chao Song, Xueshan Xia, Yue Feng, Zhendan He","doi":"10.1016/j.foodchem.2025.143724","DOIUrl":null,"url":null,"abstract":"Food postprocessing can induce the structural changes of starch-lipid complexes, however, how the chain length of fatty acids affects their reassembly behaviors during postprocessing has not been researched. Accordingly, starch-lipid complexes containing varying chain lengths of fatty acids were prepared and the changes in their structures and digestibility were investigated during microwave heat-moisture treatment. After treatment, the contents of complexed lipids, complex index, and single helix in the complexes increased, and the values were lower for complexes containing longer-chain fatty acids. Although more single helices formed for short-chain fatty acids (10 ≤ C ≤ 12), the short-range molecular order and relative crystallinity of the complexes decreased. However, the complexes containing long-chain fatty acids (14 ≤ C ≤ 18) showed the opposite changes. The relative crystallinity of treated samples increased (from 12.0 % to 20.1 %) with increasing chain length of the fatty acids. Moreover, the treated samples exhibited greater enzyme resistance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.143724","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Food postprocessing can induce the structural changes of starch-lipid complexes, however, how the chain length of fatty acids affects their reassembly behaviors during postprocessing has not been researched. Accordingly, starch-lipid complexes containing varying chain lengths of fatty acids were prepared and the changes in their structures and digestibility were investigated during microwave heat-moisture treatment. After treatment, the contents of complexed lipids, complex index, and single helix in the complexes increased, and the values were lower for complexes containing longer-chain fatty acids. Although more single helices formed for short-chain fatty acids (10 ≤ C ≤ 12), the short-range molecular order and relative crystallinity of the complexes decreased. However, the complexes containing long-chain fatty acids (14 ≤ C ≤ 18) showed the opposite changes. The relative crystallinity of treated samples increased (from 12.0 % to 20.1 %) with increasing chain length of the fatty acids. Moreover, the treated samples exhibited greater enzyme resistance.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.