Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch

doi:10.7506/spkx1002-6630-201321005

Abstract

Abstract:

This study was designed to evaluate the effects of palmitic acid and oleic acid on thermal properties of
waxy rice starch. Waxy rice starch and its complexes with palmitic acid and oleic acid were characterized by UV
spectroscopy, X-ray diffractometry and differential scanning calorimetry (DSC). The results showed that palmitic and
oleic acid could form complexes with waxy rice starch. Palmitic acid preferentially integrated with waxy rice starch
when compared with oleic acid. In the presence of larger amounts of palmitic acid and oleic acid, their complexes with
waxy rice starch were formed in higher quantities, with significantly reduced absorbance. DSC studies suggested a
decrease in the onset temperature, peak temperature and gelatinization enthalpy of waxy rice starch in presence of oleic
acid, but a significant increase in the gelatinization enthalpy waxy rice starch/palmitic acid complex with increasing
addition of palmitic acid.

Key words: waxy rice starch, fatty acids, absorbance, gelatinization enthalpy

CLC Number:

TS231

AI Zhi-lu1,2,3，CHEN Di1，XIE Xin-hua1,2，PAN Zhi-li1,2，WANG Na1,2，SUO Biao1,2，HUANG Zhong-min1,*. Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201321005.

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Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch

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