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Effect of triglyceride on complexation between starch and fatty acid

Xianbao Li1, Shunjing Luo1, Yaqin Hou1

  • 1The State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.

International Journal of Biological Macromolecules
|November 13, 2019
PubMed
Summary

Corn oil influences starch-fatty acid complex formation. Triglycerides promote complexes with longer fatty acids (C16:0, C18:0) but inhibit those with shorter ones (C12:0, C14:0).

Keywords:
Fatty acidStarch-lipid complexTriglyceride

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