아밀로스 함량과 지방산의 종류에 따른 아밀로스－지질 복합체 이화학적 특성

초록

Purpose: This study investigates the physicochemical properties of amylose-lipid complexes by determining the amylose content and the type of fatty acid used. Methods: The amylose-lipid complexes were formed using different fatty acids, including stearic acid, oleic acid, and linoleic acid, with varying levels of unsaturation. Results: We observed that regardless of the amylose content and the fatty acid type, the addition of fatty acids increased the resistant starch content in the amylose-lipid complexes, with stearic acid resulting in the highest increase. Compared to native starch, the amylose-lipid complexes exhibited an amorphous structure, increased water binding capacity, and decreased swelling power and solubility. Thermal analysis revealed dissolution temperatures ranging from 80.72℃ to 112.91℃, with the fatty acid affecting the initial temperature values. Conclusion: Overall, the findings highlight the influence of amylose content and fatty acid type on the physicochemical properties of amylose-lipid complexes, providing valuable insights for the production of resistant starch.

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