Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch

This study was designed to evaluate the effects of palmitic acid and oleic acid on thermal properties of waxy rice starch.Waxy rice starch and its complexes with palmitic acid and oleic acid were characterized by UV spectroscopy,X-ray diffractometry and differential scanning calorimetry(DSC).The results showed that palmitic and oleic acid could form complexes with waxy rice starch.Palmitic acid preferentially integrated with waxy rice starch when compared with oleic acid.In the presence of larger amounts of palmitic acid and oleic acid,their complexes with waxy rice starch were formed in higher quantities,with significantly reduced absorbance.DSC studies suggested a decrease in the onset temperature,peak temperature and gelatinization enthalpy of waxy rice starch in presence of oleic acid,but a significant increase in the gelatinization enthalpy waxy rice starch/palmitic acid complex with increasing addition of palmitic acid.