LAUSR

The effects of cooking and storage on the structure and in vitro enzymatic digestibility of complexes formed between fatty acids and debranched high-amylose starch (DHA7-FA) were investigated for the first time. Cooking greatly decreased the crystallinities of DHA7-lauric acid (LA) and DHA7-myristic acid (MA) complexes but had little effect on the crystallinities of DHA7-palmitic acid (PA) and DHA7-stearic acid (SA) complexes. Cooking increased the enthalpy-change (Δ H) values and short-range molecular orders of DHA7-FA complexes. Cooking decreased the in vitro enzymatic digestibility of DHA7-FA complexes, with the extent of the effect decreasing with increasing fatty acid chain length. Holding the samples at 4 °C for 24 h after cooking did not greatly affect the long- and short-range molecular orders nor the in vitro enzymatic digestibility of DHA7-FA complexes. From this study, we conclude that cooking disrupted the long-range crystalline structures of DHA7-LA and DHA7-MA complexes but enhanced the short-range molecular orders of all of the DHA7-FA complexes. The latter effect accounted mainly for the reduced in vitro enzymatic digestibility of DHA7-FA complexes.