Effect of Three Kinds of Crystalline Starch Compounded with Lauric Acid on their Morphological Structures and Digestibility [3种晶型淀粉与月桂酸复合对其形貌结构和消化特性的影响]

作者：Xie M.; Li A.; Mao L.; Xie Z.; Zhang X.

来源：中国粮油学报, 2021, 36(1): 53-60.

• Anti-digestibility
• Complex
• Crystal form
• Lauric acid
• Starch

Three kinds of gelatinized crystalline starch, including corn starch, potato starch and Castanea mollissima starch, were combined with lauric acid to form starch fatty acid complex by high pressure homogenization. The changes of composite index, morphology and digestibility were discussed. The results indicated that the three kinds of crystalline starch could be combined with lauric acid, and the composite index was positively correlated with the content of amylose (P<0.05). It could be seen from the electron micrograph that after gelatinization and high-pressure homogenization treatment, the surface of three kinds of crystalline starch became uneven, the volume increases after compounding with lauric acid, the holes were filled, and the surface became smooth. X-ray diffraction showed that there were new diffraction peaks near 7.8°, 13° and 20° for the three kinds of crystalline starch fatty acid complexes, indicating that their crystalline forms had changed from A, B and C to V. When corn starch, potato starch and Castanea mollissima starch were combined with lauric acid, the content of RDS decreased by 9.44%, 9.01% and 9.57%, respectively, and the content of SDS and RS increased significantly (P<0.05), which enhanced the anti-digestibility.

• 单位
  中南大学