Abstract:The effect of mung bean starch, cassava starch, sweet potato starch, and potato starch on the gelatinization properties, thermal decomposition properties, glass transition temperature (Tg), and crystal structure of starch-fatty acid inclusion complexes prepared by HCl/KOH method were studied by differential scanning calorimeter, thermogravimetric analyzer, and X-ray diffractometer. The results showed that the crystal form of the starches was transformed to V-type after complexation with fatty acids. The highest gelatinization temperature, Tg, and thermal decomposition stability were present in potato starch-stearic acid inclusion complexes, while those of cassava starch-stearic acid inclusion complexes were the lowest. Among the three kinds of root and tube starch-oleic acid inclusion complexes, the cassava starch-oleic acid inclusion complex had the highest gelatinization enthalpy (?H) and the lowest thermal decomposition stability, but the sweet potato starch-oleic acid inclusion complex had the lowest ?H and the highest thermal decomposition stability. The gelatinization temperature and thermal decomposition stability of potato starch-stearic acid inclusion complexes were higher than those of mung bean starch-stearic acid inclusion complexes, while the ?H and Tg of potato starch-oleic acid inclusion complexes were higher than those of mung bean starch-oleic acid inclusion complexes.
