Molecular Modulating of Amylopectin’s Structure Promoted the Formation of Starch-Unsaturated Fatty Acids Complexes with Controlled Digestibility and Improved Stability to Oxidation

In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V -type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V -type complexes. The pullulanase treatment hydrolyzed the branching points of amylosucrase-modified WCS and the linear starch chains could forme V -type complexes with oleic acid, linoleic acid, and linolenic acid, with V -type crystallinity decreasing from 38.2 % to 20.1 %. V -type complexes had a lower thermal stability than the B -type starch crystallites, and their peak melting temperature ranged from 67.2 to 79.0 degrees C. The content of resistant starch in the complexes was in the range of 21.8 %-40.9 % and the formation of V -type complexes decreased the susceptibility of uFAs to oxygen.