TY - JOUR
T1 - Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment
AU - Tan, Xiaoyan
AU - Wu, Fubin
AU - Chi, Chengdeng
AU - Guo, Zebin
AU - Chen, Ying
AU - Chi, Bo
AU - Song, Chao
AU - Xia, Xueshan
AU - Feng, Yue
AU - He, Zhendan
N1 - Publisher Copyright:
© 2025 Elsevier Ltd
PY - 2025/6/30
Y1 - 2025/6/30
N2 - 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.
AB - 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.
KW - Digestibility
KW - Fatty acid chain length
KW - Microwave heat-moisture treatment
KW - Starch-lipid complexes
KW - Structures
UR - http://www.scopus.com/inward/record.url?scp=86000278479&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2025.143724
DO - 10.1016/j.foodchem.2025.143724
M3 - 文章
AN - SCOPUS:86000278479
SN - 0308-8146
VL - 478
JO - Food Chemistry
JF - Food Chemistry
M1 - 143724
ER -