Thermal Properties of Corn Amylose Incorporating or with Added Free Fatty Acid

Abstract

We prepared amylose samples each incorporating one of several free fatty acids and amylose with a 1% concentration of each added free fatty acid. We then examined the thermal properties of each sample to compare the results previously obtained for the thermal properties of starch incorporating free fatty acids. The incorporated free fatty acid value increased with increasing molecular weight of the amylose component. But the free fatty acid values were not linearly related to the molecular weight of the amylose component. The DSC reheating curve for each sample had characteristics resulting from a different form of recrystallization by each free fatty acid. It seems that a saturated free fatty acid, which is shorter than an unsaturated one, could efficiently re-form an amylose/free fatty acid complex. In contrast, linoleic acid doed not form a complex, but coexists within the amylose chain and/or chain segments.