Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes.
Shenglin SunShuxian HuaYan HongZhengbiao GuLi ChengXiaofeng BanZhaofeng LiCaiming LiJingwen ZhouPublished in: Journal of the science of food and agriculture (2022)
The behavior, structural order and digestibility of complexes could be regulated by FA structure. The 12-carbon FAs and 18-carbon FAs with one unsaturation degree were more suitable for the production of HMS-FA complexes with higher structural order and RS content than other FAs. © 2022 Society of Chemical Industry.
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