Abstract In this study, we investigated the effects of chain length and degree of unsaturation of fatty acid (FA) on the structure, physicochemical properties, and in vitro digestibility of maize starch (MS)–FA complexes. Differential scanning calorimetry, X-ray diffraction, and Raman spectroscopy revealed that crystalline structure with V-type was formed between MS and FA. Nuclear magnetic resonance spectroscopy confirmed that the complexes with various FA structures displayed different V-type polymorphs. The thermal stability of the complexes with 14-carbon and 16-carbon FAs was better than that of other complexes. The complexes with 12-carbon (21.77%) and 14-carbon (26.31%) FAs displayed high resistant starch (RS) content, whereas those with 10-carbon FAs exhibited high slowly digestible starch (SDS) content (28.99%). Additionally, the FAs with a chain length of 10–14 carbons produced more ordered structures and showed stronger intermolecular interactions with MS than other FAs. For the 18-carbon FAs, the complexes with unsaturated FAs displayed higher RS and SDS content than those with saturated FAs. Moreover, the unsaturated FAs showed stronger intermolecular interactions with MS than the saturated FAs. These results indicated that FA structures significantly affected the structures of complexes, further affecting their physicochemical and digestive properties.

中文翻译：

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不同链长和不饱和度的脂肪酸对玉米淀粉-脂肪酸复合物结构、理化性质和消化率的影响

摘要 在本研究中，我们研究了链长和脂肪酸 (FA) 不饱和度对玉米淀粉 (MS)-FA 复合物的结构、理化性质和体外消化率的影响。差示扫描量热法、X 射线衍射和拉曼光谱表明 MS 和 FA 之间形成了 V 型晶体结构。核磁共振波谱证实具有不同 FA 结构的复合物显示出不同的 V 型多晶型物。具有14-碳和16-碳FAs的配合物的热稳定性优于其他配合物。具有 12 碳 (21.77%) 和 14 碳 (26.31%) FA 的复合物显示出高抗性淀粉 (RS) 含量，而具有 10 碳 FA 的复合物显示出高缓慢消化淀粉 (SDS) 含量 (28.99%)。此外，链长为 10-14 个碳的 FAs 产生更有序的结构，并且与 MS 的分子间相互作用比其他 FAs 更强。对于 18 碳 FAs，与不饱和 FAs 的配合物显示出比饱和 FAs 更高的 RS 和 SDS 含量。此外，与饱和 FAs 相比，不饱和 FAs 与 MS 的分子间相互作用更强。这些结果表明 FA 结构显着影响复合物的结构，进一步影响它们的理化和消化特性。与饱和 FAs 相比，不饱和 FAs 与 MS 的分子间相互作用更强。这些结果表明 FA 结构显着影响复合物的结构，进一步影响它们的理化和消化特性。与饱和 FAs 相比，不饱和 FAs 与 MS 的分子间相互作用更强。这些结果表明 FA 结构显着影响复合物的结构，进一步影响它们的理化和消化特性。