Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

“…In the past few decades, studies on ALC have received much attention from researchers due to their various health benefits for our bodies. Different types of lipids/fatty acids, e.g., corn oil, soybean oil, extra virgin olive oil, hydrogenated sunflower oil, palm oil, coconut oil, fish oil, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, were previously studied by mixing with different types of starches, e.g., waxy corn starch, normal corn starch, high amylose corn starch, wheat starch, rice starch, tapioca starch, potato starch, brown lentil starch, banana starch, and mung bean starch (Ai et al ., 2013; Chen et al ., 2017b, 2023; Farooq et al ., 2018; Okumus et al ., 2018; Desai et al ., 2020; Di Marco et al ., 2020; Lee et al ., 2021; Photinam & Moongngarm, 2023; Sun et al ., 2023). The rate of starch digestion of cooked starches with added oil is likely to depend on the amount of amylose in the starch (Ai et al ., 2013; Farooq et al ., 2018; Liu et al ., 2023; Sun et al ., 2023).…”

“…The formation of ALC is influenced by many factors, e.g., the types of lipids, the amount and chain length of the lipids, the degree of unsaturation of the lipids, and the conditions of thermal treatment. Lipids/fatty acids, especially saturated and long‐chain fatty acids, favour the formation of stable ALC, resulting in increased RS content (Ai et al ., 2013; Hasjim et al ., 2013; Okumus et al ., 2018; Lee et al ., 2021; Li et al ., 2021). In contrast, some studies reported that fatty acids with a higher degree of unsaturation and short hydrocarbon chains have a high ability to form ALC (Kaur & Singh, 2000; Kawai et al ., 2012; Wang et al ., 2018; Sun et al ., 2021; Cai et al ., 2022; Wu et al ., 2022).…”

Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes

“…10 Lipid structure, particularly chain length and unsaturation degree of FA, also considerably affects the formation of inclusion complexes. 16,17 Chain length of FA primarily affects its hydrophobic interactions with starch and solubility. 11,18 In addition, the unsaturation degree of FA mainly influences its molecular conformation due to the presence of double bonds, 11,18 which further affects its intermolecular interactions with starch.…”

“…Previous studies have investigated the influence of the structural characteristics of FAs on the formation and functional properties of inclusion complexes between starch and FAs. 6,12,16,19,20 However, the results of these studies are insufficient to completely understand the relationship between detailed structures and digestibility of complexes formed between amylose and FAs containing different structures. Moreover, there is limited research on the impacts of FA structure on the behavior of amylose-FA complexes.…”

“…High amylose starch has stronger complexing ability than normal and waxy starch because of its higher amylose content, which has been considered a desirable material for production of V‐type inclusion complexes 10 . Lipid structure, particularly chain length and unsaturation degree of FA, also considerably affects the formation of inclusion complexes 16,17 . Chain length of FA primarily affects its hydrophobic interactions with starch and solubility 11,18 .…”