Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Abstract

A series of starch-fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain length played a significant role in altering the properties of potato starch-fatty acid complexes. The complexing index of potato starchfatty acid complexes decreased from 0.38 to 0.18 with increasing carbonchain length. V-type crystalline polymorphs were formed between starch and four fatty acids, with shorter chain fatty acids preserving more crystalline structure. X-ray diffraction studies revealed that the degree of crystallinity exhibited by the starch samples was dependent on the fatty-acid chain length. In the Fourier transformed infrared spectrum of the samples, the new spikes at 2917, 2850, 1018, and 720 cm −1 were assumed to be related to the presence of fatty long chains. The formation of amylose-fatty acid complex inhibited granule swelling of potato starch, w\ith longer chain fatty acids showing greater inhibition. Scanning electron microscopy microscopic examination indicated that amylose-fatty acid interactions taken place during starch gelatinization retarded the destruction of the granules.

Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I – Filmogenic solution behavior and mechanical properties

“…The increase in oil concentration tended to increase droplet size of the filmogenic solution both with trehalose blended with oil and allose blended with oil, and the droplet size of the suspension samples to which canola oil was added were larger than those of the added coconut oil. The difference between these results might be the result of the different oil components which had different fatty acid chain lengths and these caused retarding disruption to the starch granules such as short‐chain fatty acid better dispersed and could be facilitating with starch than long‐chain fatty acid (Wang et al., 2018). The droplets of lipid spread out in the film‐forming matrix and then the lipid droplets could move to the surface after emulsification, aggregation, and flocculation (Zhang et al., 2019).…”

Synthesis and characterization of Hydrogels based on Potato Starch/Poly(vinyl Alcohol)/N, N'-Methylenebisacrylamide

“…6 shows the FTIR spectra of PS (Fig. 6) shows hydroxyl groups O-H at ~3315 cm -1 , stretching C-H from alkyl groups at ~2929 and ~1150 cm -1 , the band of deformation from CH2 and -COO at ~1417, vibrations of the C-O-C and glycosidic bond can present different modes of vibrations and bending conformations at ~1155 and ~927 cm -1 , the band of C-C stretch at ~769 cm -1 , and the bands of stretching pyranose ring at ~1004 and ~574 cm -1 [19][20]25,[28][29]. On the other hand, the FTIR spectra of MBAm shows bands of deformations N-H bond at 3309, 3037, and 1541 cm -1 , bands of deformations N-H bond at 1307 and 955 cm -1 , several stretching of CH2 at 3107, 3070, 2960, 1412, 1384, 1436, 989 cm -1 , two stretching of C-H at 2854 and 1072 cm -1 , deformations at 1657, 1625, 967 and 479 cm -1 caused by C=O, C=C and C-C bond, and stretching at 619 cm -1 caused by O=C-N group [30].…”

Morphology, structural, thermal and rheological properties of wheat starch–palmitic acid complexes prepared during steam cooking

“…CI represents the percentage of complexation between starches and lipids. 18 The effect of treatment time on CI during steam cooking is shown in Table 1. The CIs of the wheat starch-palmitic acid complexes rst decreased and then increased progressively from 0.5 h to 2.5 h. Notably, a turning point was observed at 1 h, and the minimum CI of the wheat starch-palmitic acid complexes could reach 65.27%, which reected effective complexation through steam cooking.…”