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KMID : 1011620200360050436
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.436 ~ p.445
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Formation of Amylose-Lipid Complex of the Starches from High Amylose Rice Cultivars by Addition of Saturated Fatty Acids
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Kim So-Jin
Kweon Mee-Ra
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Abstract
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Purpose: The amylose-lipid complex formation of rice starches from high amylose cultivars was investigated using different saturated fatty acids.
Methods: Rice starches from two cultivars (Saegoami and Saemimyeon) were analyzed for thermal characteristics, amylose-lipid complex formation with the addition of three different saturated fatty acids (myristic, palmitic, and stearic acid) using differential scanning calorimeter (DSC), rapid viscoanalyzer (RVA) and X-ray diffractometer.
Results: DSC results showed that the melting enthalpy of the amylose-lipid (AM-L) complex of Saegoami starch was much greater than that of Saemimyeon starch with the addition of three fatty acids. The enthalpy of the complex was increased with increasing fatty acid concentration. RVA results showed that the change in the pasting pattern of Saegoami was more significant than that of Saemimyeon. Among the fatty acids, myristic acid was more effective in amylose-lipid complex formation. X-ray diffraction of the starches showed a change from the A-type to V-type after adding fatty acids.
Conclusion: Fatty acids affect the thermal behavior of high amylose rice starches significantly by forming an amylose-lipid complex. Saegoami, compared to Saemimyeon, was a more effective source for amylose-lipid complex formation, which may utilize for enhancing type 5 RS.
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KEYWORD
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high amylose, rice starch, fatty acid, amylose-lipid complex formation
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