<br/>Resistant starch, a fraction of starch that is not hydrolyzed by enzymes in upper gastrointestinal track, has gained increasingly interests due to its health benefits. Amylose could form helical complexes with hydrocarbon chains of lipids, and the resulting complexes are resistant to enzymatic hydrolysis. Currently, chemical structures of starch-fatty acid complexes remain poorly understood. In this study, fatty acids with chain length of 12 to 18 carbons were used to form starch-fatty acid complexes through hydrothermal treatment. The structure of these complexes, including size and shapes of nanoscale supramolecular structures, were characterized. The capacity of these complexes to form Pickering emulsions was also investigated. To the best of our knowledge, this was the first study that systematically investigated the effects of different chain length on the structures of the complexes using hydrothermal treatment and the effects of the physicochemical properties of these complexes on the formation of Pickering emulsions. This study would provide valuable information for the future design and fabrication of such systems.

Characterization of starch-fatty acid complexes and starch-fatty acid complexes stabilized Pickering emulsions

256th National Meeting (2018)

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