Assembly of resistant starch type 5 in two amylose matrices: effects of fatty acid chain length and matrix background on structural characteristics.

Mingyi Zhang, Caiming Li, Jihong Huang, Jingbo Zhou

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Mingyi ZhangState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.

Caiming LiState Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.

Jihong HuangState Key Laboratory of Crop Stress Adaptation and Improvement College of Agriculture, Henan University, Kaifeng 475004, China.

Jingbo ZhouRice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510642, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

Amylose–lipid complexesFatty acid chain lengthFine structureInteractions

Identifiers

PMID42221232

DOI10.1016/j.fochx.2026.103942

PMCPMC13217497

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