HAMS-fatty acid complexes with B + V composite crystal structure demonstrate significantly enhanced resistance to...

High-amylose maize starch (HAMS), as a resistant starch (RS), has a strong B-type crystalline structure with poor sensory attributes and a loss of RS after cooking. Herein, this work was intended to retain the heat-resistant portion of HAMS under atmospheric-pressure cooking and utilize the heat-sensitive portion to form complexes with unsaturated fatty acids (APS-FA). X-ray diffraction patterns revealed the successful preparation of APS-FA complexes with B- and V-type crystalline structures. The formation of B + V composite crystal structure improved the texture and viscosity of HAMS pastes. Compared with V-type complexes prepared under high-pressure cooking, APS-FA complexes showed higher RS levels before and after boiling. The higher short-range order, larger ΔH, and lower swelling power of APS-FA complexes impeded the amylase accessibility, which collectively led to a greater digestion resistance. Besides, the increased degrees of fatty acid unsaturation concomitantly enhanced both relative crystallinity and short-range order degree, consequently attenuating the enzymatic digestibility of the complexes. This work could provide insights into the preparation of RS with heat resistance and broaden the application of HAMS in the food industry.