Lee Pei-Chang, Lai Lih-Shiuh
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402202, Taiwan.
Foods. 2025 Jun 25;14(13):2254. doi: 10.3390/foods14132254.
This study investigates the effects of microwave post-treatment and fatty acid type on the physicochemical properties of starch-lipid complexes derived from water caltrop ( Nakai) starch. Complexes were prepared using stearic acid (C) or oleic acid (C), followed by microwave post-treatment at varying durations. Morphological analysis revealed that the starch-stearic acid complex exhibited more plate-like structures and birefringent spots compared to the starch-oleic acid complex. The complexing index increased with extended microwave exposure, indicating enhanced complex formation. Fourier-transform infrared spectroscopy showed no significant variation in the 1047/1022 cm absorption ratio, suggesting that the short-range molecular order remained unaffected. However, X-ray diffraction analysis indicated increased relative crystallinity, particularly in the stearic acid complex (10.4%) compared to the oleic acid complex (4.8%), likely due to the higher linearity and saturation of stearic acid. Differential scanning calorimetry confirmed the presence of both type I and type II crystallization in all samples. The starch-stearic acid complex exhibited greater thermal stability, promoted type II crystallization, and enhanced the ordered structure of type I crystallization. In contrast, microwave treatment had limited influence on the thermal properties of the starch-oleic acid complex. These findings demonstrate that microwave post-treatment facilitates starch-lipid complex formation and improves structural organization, particularly when saturated fatty acids are employed.
本研究考察了微波后处理和脂肪酸类型对菱角（中井）淀粉衍生的淀粉 - 脂质复合物物理化学性质的影响。使用硬脂酸（C）或油酸（C）制备复合物，然后进行不同时长的微波后处理。形态分析表明，与淀粉 - 油酸复合物相比，淀粉 - 硬脂酸复合物呈现出更多的片状结构和双折射斑点。络合指数随微波照射时间延长而增加，表明复合物形成增强。傅里叶变换红外光谱显示1047/1022 cm吸收比无显著变化，表明短程分子有序性未受影响。然而，X射线衍射分析表明相对结晶度增加，特别是硬脂酸复合物（10.4%）相比油酸复合物（4.8%），这可能是由于硬脂酸具有更高的线性度和饱和度。差示扫描量热法证实所有样品中均存在I型和II型结晶。淀粉 - 硬脂酸复合物表现出更高的热稳定性，促进了II型结晶，并增强了I型结晶的有序结构。相比之下，微波处理对淀粉 - 油酸复合物的热性质影响有限。这些发现表明，微波后处理有助于淀粉 - 脂质复合物的形成并改善结构组织，特别是在使用饱和脂肪酸时。
