Functional Properties and Structural Characteristics of Starch–Fatty Acid Complexes Prepared at High Temperature

The effects of fatty acid type (myristic, palmitic, stearic, oleic, linoleic, and linolenic acid) on the characteristics of starch–lipid complexes under high temperature were investigated. Fatty acids with a shorter carbon chain or a greater number of double bonds contributed to the formation of V-type starch–lipid complexes. The thermostability of starch–unsaturated fatty acid (UFA) complexes prepared at high temperature was increased compared with those obtained at lower temperature. Resistant starch (RS) contents and melting temperatures had a strong significant positive correlation. Complexes with better thermostability were more resistant to enzymatic hydrolysis. Among them, the starch–stearic acid complexes possessed the highest RS content. The paste of starch–linolenic acid complexes had the lowest internal friction and the strongest thixotropy. The broken of double bonds in UFAs probably accounted for the increased starch–lipid complexes. The crystalline, thermal, rheological, and digestion properties of samples treated at high temperature were significantly affected.