Fecha de publicación: -- Fuente: PubMed "rice" Int J Biol Macromol. 2026 Oct 20;384(Pt 2):154966. doi: 10.1016/j.ijbiomac.2026.154966. Online ahead of print.ABSTRACTTo investigate how fatty acids (FA) modulate the structural evolution of granular rice starch-FA complexes under ultrasound (40-60 °C), lauric acid (LA), stearic acid (SA), oleic acid (OA), and linoleic acid (LOA) were selected to form complexes with rice starch. Ultrasonication alone partially reduced the structural order of rice starch, as evidenced by decreased relative crystallinity and short-range molecular order, while largely preserving the granular morphology and A-type crystalline polymorph. FA addition promoted the formation of V-type crystalline structures, with the degree of structural ordering depending on FA type and ultrasonic treatment conditions. Specifically, starch-LA exhibited the highest complex index (63.40%) and relative crystallinity (27.37%) at 60 °C, indicating a greater extent of complexation and structural ordering. In contrast, starch-SA exhibited a higher thermal transition temperature than starch-LA, suggesting that FA chain length affected complexation extent and thermal stability differently. Starch-LA displayed the lowest rapidly digestible starch (RDS, 64.31%) and highest resistant starch (RS, 17.53%) contents at 60 °C. These findings provide a feasible strategy to tailor starch functionality through FA selection and ultrasonic treatment.PMID:42901096 | DOI:10.1016/j.ijbiomac.2026.154966