Effect of Fatty Acid Chain Length on Properties of Rice Starch-Fatty Acid Complexes

JIA Jianhui; DOU Boxin; ZHANG Chujia; GAO Man; ZHANG Zhi; LIU Ying; ZHANG Na

doi:10.13386/j.issn1002-0306.2023120210

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 137-143. > DOI: 10.13386/j.issn1002-0306.2023120210

JIA Jianhui, DOU Boxin, ZHANG Chujia, et al. Effect of Fatty Acid Chain Length on Properties of Rice Starch-Fatty Acid Complexes[J]. Science and Technology of Food Industry, 2024, 45(15): 137−143. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120210.

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Effect of Fatty Acid Chain Length on Properties of Rice Starch-Fatty Acid Complexes

JIA Jianhui^{1, 2,},
DOU Boxin¹,
ZHANG Chujia¹,
GAO Man¹,
ZHANG Zhi³,
LIU Ying^1, ,,
ZHANG Na^1, ,

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
3.
Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China

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Received Date: December 20, 2023
Available Online: June 04, 2024

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Abstract

Abstract

Rice starch-fatty acid complexes were prepared by compounding rice starch with different chain lengths of lauric acid (C12), myristic acid (C14), and palmitic acid (C16). By measuring the composite index, gelatinization properties, rheological properties, and in vitro digestion properties of the complex, the influence of fatty acid chain length on the properties of rice starch-fatty acid complex was explored. The results showed that compared with rice starch, the solubility, swelling, viscosity value, attenuation value, retrogradation value, viscoelasticity, and digestion properties of rice starch-fatty acid complex were all reduced. Fatty acids with different chain lengths had a significant impact on the properties of the complex (P<0.05), among which short chain fatty acids exhibited strong binding ability with rice starch. The composite index of the complex could reach 26.77%, and the fatty acid content in the complex was relatively low. As the length of fatty acid chains increased, the solubility, swelling, viscoelasticity, and resistant starch content of the complex decreased, while the viscosity value, attenuation value, and retrogradation value increased. When different long-chain fatty acids were combined with rice starch, the combination effect of short chain fatty acids was better. The research results can provide reference for the preparation of starch-fatty acid complexes with lower digestibility and anti digestible starch foods.
- fatty acid chain length,
- starch,
- composite index,
- properties

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