This study aimed to examine the effect of inclusion salmon oil (SO), cod oil (CO), coconut oil (CONT) to wheat starch (WS) on pasting, textural, and in vitro starch digestibility properties. The binary component blend (BCBs) sample showed better complex index (CI) as compared to WS and WS–WG (wheat gluten) and decreased with increasing carbon chain length. The inclusion of lipids to WS significantly reduced pasting and textural characteristics than that of WS alone. In BCBs samples V type amylose–lipid complexes peak at 20°2θ and greater short‐range molecular order were formed with fatty acids producing more crystalline structure. A similar observation was noted by FTIR, Raman, and NMR spectroscopy. Differential scanning calorimetry (DSC) results suggested that decreased in the gelatinization temperature and enthalpy after addition of different oil sources to WS. The amount of reducing sugar released during starch digestion appears to be dependent on starch hydrolysis. In this study, due to amylose–lipid complex formation, in vitro glycemic response decreased in BCBs samples followed by WS–WG with the ability to act as a barrier to suppress the activity of digestive enzymes to hydrolyze the starch molecules. This altered characteristics of WS might help to formulate the foods to overcome the digestibility concern in humans.

中文翻译：

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鱼油和小麦淀粉混合物的复合物形成，体外消化，结构和理化特性

这项研究的目的是检验鲑鱼油（SO），鳕鱼油（CO），椰子油（CONT）对小麦淀粉（WS）的糊化，质地和体外淀粉消化率特性的影响。与WS和WS-WG（小麦面筋）相比，二元组分共混物（BCBs）样品具有更好的综合指数（CI），并且随着碳链长度的增加而降低。与单独使用WS相比，将脂质包含到WS中可显着降低粘贴和纹理特征。在的BCB样品V形的直链淀粉-脂质复合物在20℃2峰θ和更大的短程分子有序形成与脂肪酸产生更多的晶体结构。FTIR，拉曼光谱和NMR光谱也发现了类似的观察结果。差示扫描量热法（DSC）结果表明，向WS添加不同的油源后，糊化温度和焓降低。淀粉消化期间释放的还原糖的量似乎取决于淀粉的水解。在这项研究中，由于直链淀粉-脂质复合物的形成，BCBs样品中的体外血糖反应下降，其次是WS-WG，WS-WG具有抑制消化酶水解淀粉分子活性的能力。WS的这种变化特性可能有助于配制食品，以克服人类对消化率的担忧。