Effect of triglyceride on complexation between starch and fatty acid

This study aimed to reveal the effect of corn oil on formation of complex between rice starch and fatty acids, including lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0). The RVA, XRD, DSC and CLSM analysis confirmed formation of starch-fatty acid complex but the starch-triglyceride complex was not detected. The addition of triglyceride promoted formation of starch-C16:0 and starch-C18:0 complexes, which might be due to more leached amylose induced by oil. However, triglyceride inhibited formation of starch-C12:0 and starch-C14:0 complexes, which might be due to high solubility of C12:0 and C14:0 in oil. In conclusion, the effect of triglyceride on formation of starch-fatty acid complex depended on the chain length of fatty acids.