Nine CYRS-FA complexes were prepared by using resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative crystallinity (RC); CYRS-myristic acid and CYRS-oleic acid exhibited lower estimated glycemic index (eGI). Chain lengths of FAs showed significantly positive correlations with CI and contact angle (CA), and yet, unsaturation degree of FAs was negative correlated with both CI and CA. The eGI exhibited positive relations with solubility, and negative correlations with CI and RC. Therefore, the results indicated that chain lengths and unsaturation degrees of FAs were key factors for complexation the CYRS-FA complexes, which influenced the structural, physicochemical and digestive properties. The findings were expected to provide a theoretical foundation for the interactions between starch and lipids in food processing, and elevate the high-tech values of Chinese yam.

中文翻译：

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不同脂肪酸对山药抗性淀粉-脂质复合物结构、理化性质和体外消化率的影响


使用山药抗性淀粉 （CYRS） 制备了 9 种 CYRS-FA 复合物，制备了 9 种不同链长和不饱和度的脂肪酸 （FAs）。CYRS-肉豆蔻酸和 CYRS-棕榈酸表现出更高的络合指数 （CI） 和相对结晶度 （RC）;CYRS-肉豆蔻酸和 CYRS-油酸表现出较低的估计血糖指数 （eGI）。FAs 的链长与 CI 和接触角 （CA） 呈显著正相关，而 FAs 的不饱和度与 CI 和 CA 呈负相关。eGI 与溶解度呈正相关，与 CI 和 RC 呈负相关。因此，结果表明，FAs 的链长和不饱和度是 CYRS-FA 复合物络合的关键因素，影响其结构、理化和消化特性。研究结果有望为食品加工中淀粉与脂质的相互作用提供理论基础，并提升山药的高科技价值。