AI Article Synopsis
- - The study explored how different chain-length fatty acids (lauric, myristic, and palmitic acid) affect rice starch retrogradation, finding that longer carbon chains create a more compact structure.
- - Longer chain fatty acids demonstrated stronger hydrophobicity and steric hindrance, which led to reduced water migration and structural order in rice starch, enhancing its gel viscosity and thermal stability.
- - The most significant inhibition of retrogradation was noted with 5% palmitic acid, highlighting its potential benefits for processing rice starch-based foods.
Article Abstract
In order to delay the retrogradation of rice starch, the effects of three different chain length fatty acids (lauric acid, myristic acid and palmitic acid) on rice starch were studied. The fatty acids with longer carbon chains had strong steric hindrance and hydrophobicity, which formed a more compact structure in the helical cavity of amylose, and significantly reduced degree of expansion, migration of water, short-range ordered structure, number of double helical structures and crystallinity. These structural changes endowed the rice starch-long chain fatty acid complexes with better gel viscosity, liquid fluidity and thermal stability than in the rice starch-short chain fatty acid complexes. The results showed that fatty acids with longer chain length inhibited the retrogradation of rice starch, most obviously when 5% palmitic acid was added. This study provides an important reference for the processing of rice starch-based foods.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140796 | DOI Listing |
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