Effect of safflower seed oil on the molecular structural and enzyme hydrolysis properties of maize starch-lipid complexes

To investigate the impact of safflower seed oil on the structural and digestive properties of complexes formed by fatty acids of varying chain lengths with maize starch, the starch-fatty acid ternary complexes were prepared by a hydrothermal method. The results indicated that safflower seed oil inhibited the complexation of relatively short-chain fatty acids (C10:0, C12:0, and C16:0) with starch, and promoted the complexation of long-chain fatty acids (C18:0). Intriguingly, safflower seed oil showed no significant impact on the formation of linoleic acid (C18:2) complexes, suggesting selective interactions within the starch-fatty acid complexes. In addition, the addition of safflower seed oil did not affect the thermal stability of the complexes, but significantly improved the anti-digestibility properties of the starch-complexes in each group, with the RS content reaching 59.08 % in the C16:0 group. In conclusion, this study provides insights for the development of high-quality resist starch-lipid ternary complexes.