Effect of fatty acid addition on properties of amylose nanoparticles prepared via complexing and precipitation

Structural and in vitro starch digestion properties of starch‐fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids

“…With the FA chain length elevating from 10 to 12 carbons, the relative crystallinity of HAS–FA nanocomplexes gradually increased from 10.21% to 13.45%, followed by a decrease to 7.21% after increasing the chain length to 18 carbons. It was reported that amylose chains complexed with FAs formation of single helices and these amylose‐FA single helices associated in a V‐type crystalline structure 13 . As presented above, the longer the FA chain length used in HAS–FA nanocomplexes, the lower the CI values resulted, suggesting that fewer amylose‐FA helices were formed 13 .…”

“…It was reported that amylose chains complexed with FAs formation of single helices and these amylose‐FA single helices associated in a V‐type crystalline structure 13 . As presented above, the longer the FA chain length used in HAS–FA nanocomplexes, the lower the CI values resulted, suggesting that fewer amylose‐FA helices were formed 13 . Thus, fewer V‐type crystalline structures would be formed with lower relative crystallinity.…”

“…It was found that the longer the carbon chain length of the FAs resulted in the formation of bigger amylose–FA nanocomplexes. This was because the addition of FAs with longer chains led to the formation of bigger amylose‐FA complex helices 13 . It was noted that the starch‐unsaturated FA nanocomplexes with 18‐carbon FAs were slightly smaller than the starch‐saturated FA nanocomplexes, although the differences among them were not significant.…”

“…This finding could be ascribed to the fact that longer carbon chain of FAs (C14:0‐C18:0) had poor dispersity in starch, resulting in stronger steric hindrance to complex with starch 19 . Moreover, decreasing the carbon chain of FAs to 10 carbon did not result in an increase in the CI value, as shorter carbon chain could not be entrapped properly in the hydrophobic helix cavity, resulting poor nanocomplex formation with amylose 13 . For 18‐carbon FAs, the nanocomplexes with unsaturated FAs (C18:1 and C18:2) had lower CI values because of the presence of double bond hindrance 22 …”

“…with slight modifications. Briefly, 1 g of HAS was dispersed in 25 mL DMSO and then stirred at 100 °C in a water bath for 1 h for complete dissolution 13 . Then FAs with various structures (20% of the starch mass, w/w) were added into the cooled HAS solution (20 °C).…”