Abstract:Flaxseed oil oxidizes easily and deteriorates in air because of its high unsaturated fatty acid content, leading to the deterioration of its sensory qualities. Powder oil technology not only greatly increases the ability of oil to resist degradation in harsh environments, but also reduces or conceals the unpleasant taste and odor of oil. In this study, V-type crystalline starches were prepared using normal maize and waxy maize starch as raw materials using the anti-solvent method, and powder oil was prepared by dry heating with various proportions of flaxseed oil. The effects of complex temperatures on the physical and chemical properties of powder oil were investigated. The oil-absorption capacity of V-type starch (1.54 g/g) was superior to that of commercial porous starch (1.08 g/g). Dynamic light scattering and X-ray diffraction analyses showed that the size and relative crystallinity of the powder oil prepared from V-type starch decreased gradually, indicating that the hydrophobic cavities in V-type starch were involved in oil adsorption. Laser confocal microscopy results showed that the diffusion rate of oil accelerated as the temperature was increased, and the degrees of complexity were higher at higher temperatures. The peak value at 1060/1022 cm-1 increased from 0.81 to 1.07 as the complex temperature was increased, indicating an increase in the short-range molecular order of anti-solvent normal maize starch. This study revealed that V-type starch can be used as an embedding material that shows high biocompatibility and a simple green processing ability, providing a foundation for the processing and utilization of powder oil.
