ABSTRACT Arrowroot starch repeatedly ozonated for 10 and 30 cycles was mixed with 5 and 10 g palm oil/100 g starch to form a complex. The complex index increased as oil concentration or ozonation cycles increased. The increased complex due to ozonation could be linked to depolymerization or ring opening but not to the increase in the number of polar carboxyl groups, so more entry points to the amylose cavity became available for lipid inclusion. The properties of the ozonated starch mixed with palm oil were affected by the interplay between the effect of lipid–starch complex and carboxyl content. The effect of the lipid–starch complex prevailed over that of the carboxyl group at a palm oil concentration of 10 g palm oil/100 g starch.

中文翻译：

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由气态臭氧和棕榈油形成的淀粉-脂质复合物的功能和糊化特性

摘要竹芋淀粉反复臭氧化 10 和 30 次循环，与 5 和 10 克棕榈油/100 克淀粉混合形成复合物。复杂指数随着油浓度或臭氧化循环的增加而增加。由于臭氧化而增加的复合物可能与解聚或开环有关，但与极性羧基数量的增加无关，因此直链淀粉腔的更多入口点可用于脂质包裹体。与棕榈油混合的臭氧化淀粉的性质受脂质 - 淀粉复合物和羧基含量之间相互作用的影响。在棕榈油浓度为 10 克棕榈油/100 克淀粉时，脂质-淀粉复合物的作用优于羧基。