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This study examined resistant starch type 5 (RS5) assembly in two amylose-rich maize matrices with comparable amylose contents (>91%) but distinct processing histories and apparent molecular states: autoclave-treated amylose matrix (AAM) and butanol-extracted amylose matrix (BAM). Each matrix was complexed with saturated fatty acids of different chain lengths (C6, C12, and C20). In both matrices, increasing fatty acid chain length was consistently associated with higher lipid content and V-type crystallinity, along with changes in apparent molecular-weight-related parameters, FTIR short-range order, and aggregate morphology. Molecular dynamics simulations showed progressively more negative local nonbonded interaction energies from HA to LA to AA, suggesting stronger local association tendencies for longer-chain fatty acids. Although AAM and BAM differed in matrix state, the chain-length-dependent ordering was preserved for key indicators. These findings suggest that guest chain length consistently influences RS5 assembly, while amylose matrix state affects the magnitude of structural changes.
Zhang et al. (Fri,) studied this question.
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