The formation of starch-lipid complexes in instant rice noodles (IRN) free from and incorporated with fatty acids (FAs) and their impacts on textural, in vitro digestive and retrogradation properties were investigated. The gelatinization enthalpy values of IRN samples (1.24–4.93 J/g) were noticeably decreased (P < 0.05) compared to rice starch samples (2.54–6.89 J/g) fortified with FAs. Additionally, long-chain saturated FAs (stearic acid (SA, C18:0)) complexes produced higher ordered structures than the shorter-chain FAs (C12:0-C16:0), for 18-carbon FAs, the unsaturated FAs (linoleic acid (LOA, C18:2)) exhibited the strongest intermolecular interactions with rice starch. The relative crystallinity of IRN (27.01%–38.47%) was lower than the rice starch-FAs complexes (38.36%–56.80%). FAs delayed the retrogradation degree of IRN storaged at 4 °C for 21 days ascribed to the formation of V-type complexes. Higher enzymatic resistance was observed in IRN added FAs with resistant starch content increased from 5.13% to 14.42% (LOA), and the sample fortified with SA exhibited the highest slowly digestible starch content (35.92%). SEM revealed that the IRN compounded with palmitic acid, SA and LOA displayed more compact and regular structures. Overall, the formation of starch-FAs complexes probably is a novel strategy in improving the textural, digestive, and retrogradation properties of IRN.

研究了不含和掺入脂肪酸 (FA) 的方便米粉 (IRN) 中淀粉-脂质复合物的形成及其对质地、体外消化和回生特性的影响。IRN 样品的糊化焓值 (1.24–4.93 J/g) 显着降低 ( P < 0.05) 与用 FA 强化的大米淀粉样品 (2.54–6.89 J/g) 相比。此外，长链饱和 FA（硬脂酸（SA，C18:0））复合物比短链 FA（C12:0-C16:0）产生更高的有序结构，对于 18-碳 FA，不饱和 FA（亚油酸酸（LOA，C18：2））与大米淀粉表现出最强的分子间相互作用。IRN 的相对结晶度 (27.01%–38.47%) 低于大米淀粉-FAs 复合物 (38.36%–56.80%)。由于 V 型复合物的形成，FAs 延迟了 IRN 在 4 °C 下储存的退化程度 21 天。在添加 IRN 的 FAs 中观察到更高的酶抗性，抗性淀粉含量从 5.13% 增加到 14.42% (LOA)，并且用 SA 强化的样品表现出最高的慢消化淀粉含量 (35.92%)。SEM 显示，IRN 与棕榈酸、SA 和 LOA 复合显示出更紧凑和规则的结构。总的来说，淀粉-FAs 复合物的形成可能是改善 IRN 的结构、消化和回生特性的新策略。