Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Amylose is well known to be organized helically with six glucose per turn, allowing it form complexes various ligands. This interaction can affected by the type of crystalline structure present in starch sources. study evaluated effect extrusion on during RS5 formation. Rice and potato starches were extruded at 100 °C 15 rpm 5% 10% oleic acid (OA), then physical, thermal, paste properties, resistant content (RS) evaluated. Potato OA showed granules embedded a gelatinized matrix. The X-ray revealed that rice (orthorhombic) (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced formation IIa amylose-lipid treatments, where had highest enthalpy (0.9 J/g). Moreover, pasting temperature (87.19 °C), supporting complex RS was reduced from 15.8 (isolated) 4.14 mg/100 mg (extruded OA) rice. For potato, decreased 17 13 (isolated OA). Overall, these findings suggest tendency (ortho-rhombic) interact process, promoting lamellae growth when OA; therefore, changing their properties.