Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis. (1st January 2016)

• Record Type: Journal Article
• Authors: Wang, Shujun; Wang, Jinrong; Yu, Jinglin; Wang, Shuo
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 285
• Page End: 292
• Publication Date: 2016-01-01
• Subjects: Waxy wheat starch -- Normal wheat starch -- Fatty acid -- Amylopectin -- Complex; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.086
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The complexation of waxy wheat starch and lipids was investigated. Waxy wheat starch can form complexes with fatty acids. Fatty acids altered greatly the functional properties of normal wheat starch. Fatty acids did not alter greatly the functional properties of waxy wheat starch. Abstract: The effects of three saturated fatty acids on functional properties of normal wheat and waxy wheat starches were investigated. The complexing index (CI) of normal wheat starch–fatty acid complexes decreased with increasing carbon chain length. In contrast, waxy wheat starch–fatty acid complexes presented much lower CI. V-type crystalline polymorphs were formed between normal wheat starch and three fatty acids, with shorter chain fatty acids producing more crystalline structure. FTIR and Raman spectroscopy presented the similar results with XRD. The formation of amylose–fatty acid complex inhibited granule swelling, gelatinization progression, retrogradation and pasting development of normal wheat starch, with longer chain fatty acids showing greater inhibition. Amylopectin can also form complexes with fatty acids, but the amount of complex was too little to be detected by XRD, FTIR, Raman and DSC. As a consequence, small changes were observed in the functional properties of waxy wheat starch with the addition of fatty acids.