The Study of the Preparation of Linolenic Acid-Amylose Complexes and their Oxidation Stability
Experimental study had been done to investigate the fatty acid (FA) content of the linolenic acid-amylose complexes which were prepared at different crystallization temperatures, holding time and amylase-linolenic acid ratio. The results showed the optimum conditions to make linolenic acid-amylose complexes were as followed: 80°C of crystallization temperature and 1.5h of the holding time，amylase-linolenic acid ratio of 9:1. Fatty acid composition of the complexes and physical mixtures before and after the heating destruction was detected by Gas chromatography-mass spectrometry (GC-MS). The results showed the complexes maintained higher oxidation stability than the physical mixtures.
R. H. Lin et al., "The Study of the Preparation of Linolenic Acid-Amylose Complexes and their Oxidation Stability", Advanced Materials Research, Vols. 317-319, pp. 194-200, 2011