Green Production and Structural Evaluation of Maize Starch–Fatty Acid Complexes Through High Speed Homogenization

摘要: The current study describes the production of maize starch–fatty acid complexes through high speed homogenization, a novel field research, without heat or any chemical treatment. were produced with three different fatty acids, i.e. stearic (T1), palmitic (T2) and lauric (T3). analyzed various techniques. results reveal that complexing index (CI), swelling power (SP) solubility (S) for T1 significantly higher compared to T2 T3. In X-ray diffraction (XRD) studies, relatively lower crystalline (V-type pattern) structures obtained samples T1–T3, where showed highest crystallinity amongst all. Fourier transformed infrared (FTIR) spectra characteristic bands i.e., OH, C=O, C–O long-chain CH2 functionalities thus confirming overall incorporation acids into glycoside moieties. Scanning electron microscopy (SEM) analysis sub-crystalline matrix fewer no spherulites indicating in starch. low thermal stability gravimetric (TGA) range 180 280 °C. These suggest homogenization had potential development green biocompatible complexes.