title: Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis.
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.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
authors.forename: Shujun
authors.initials: S
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jinrong
authors.initials: J
authors.lastname: Wang
authors.affiliation: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jinglin
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D000687:Amylopectin / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D013213:Starch; D000687:Amylopectin
keywords: Amylopectin; Complex; Fatty acid; Normal wheat starch; Waxy wheat starch