The effects of different electron beam irradiation doses (2, 4, 8 KGy) and various types of fatty acids (lauric acid, stearic acid, and oleic acid) on the formation, structure, physicochemical properties, and digestibility of starch-lipid complex were investigated. The complexing index of the complexes was higher than 85 %, indicating that the three fatty acids could easily form complexes with starch. With the increase of electron beam irradiation dose, the complexing index increased first and then decreased. The highest complexing index was lauric acid (97.12 %), stearic acid (96.80 %), and oleic acid (97.51 %) at 2 KGy radiation dose, respectively. Moreover, the microstructure, crystal structure, thermal stability, rheological properties, and starch solubility were analyzed. In vitro digestibility tests showed that adding fatty acids could reduce the content of hydrolyzed starch, among which the resistant starch content of the starch-oleic acid complex was the highest (54.26 %). The lower dose of electron beam irradiation could decrease the digestibility of starch and increase the content of resistant starch.

中文翻译：

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电子束辐照预处理和不同脂肪酸类型对淀粉-脂质复合物形成、结构特征和功能特性的影响

研究了不同电子束辐照剂量（2、4、8 KGy）和不同类型脂肪酸（月桂酸、硬脂酸、油酸）对淀粉-脂质复合物形成、结构、理化性质和消化率的影响。调查了。络合物的络合指数均高于85%，表明这3种脂肪酸很容易与淀粉形成络合物。随着电子束辐照剂量的增加，络合指数先升高后降低。在2 KGy辐射剂量下，络合指数最高的分别是月桂酸（97.12%）、硬脂酸（96.80%）和油酸（97.51%）。此外，还分析了微观结构、晶体结构、热稳定性、流变性能和淀粉溶解度。体外消化率试验表明，添加脂肪酸可以降低水解淀粉的含量，其中淀粉-油酸复合物的抗性淀粉含量最高（54.26%）。较低剂量的电子束照射可以降低淀粉的消化率，增加抗性淀粉的含量。