%0 Journal Article
%T Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch.
%A Liu M
%A Wang X
%A Li Y
%A Jin D
%A Jiang Y
%A Fang Y
%A Lin Q
%A Ding Y
%J Food Chem
%V 454
%N 0
%D 2024 Oct 1
%M 38795623
%F 9.231
%R 10.1016/j.foodchem.2024.139742
%X This study investigated the effects of octenyl succinic anhydride (OSA)-starch-fatty acid (FA) interactions on the structural, digestibility and release characteristics of high amylose corn starch (HAS). FTIR and XRD analysis showed that the hydrophobic interaction between HAS and FA promoted the covalent binding between OSA and HAS. With the increasing of the FA chain length, the complex index, degree of substitution, R1047/1022 and relative crystallinity of OSA-HAS-FA increased first and then decreased, whereas the first-order rate coefficient and percentage of digested in infinite time showed an opposite trend. Structural changes and the molecular interactions of OSA-HAS-FA with 12‑carbon FA resulted in highest resistant starch content (45.43%) and encapsulation efficiency of curcumin (Cur) (47.98%). In vitro release test revealed that Cur could be gradually released from OSA-HAS-FA in simulated gastric, intestinal and colonic fluids. Results provided novel insights into HAS-FA complex grafted with OSA as carrier for colon-specific of functional materials.