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