Investigation of the starch-lipid complex formation of buckwheat starch with different fatty acids

In this thesis, starch was produced from buckwheat with 92,80% purity, starch-lipid complex was formed between buckwheat starch and different fatty acids with carbon chain lenghts (10C, 14C and 18C) at different reaction parameters (temperature, time, pH, fatty acid to starch ratio). Temperature and pH for capric and stearic acid; temperature and fatty acid/starch ratio for myristic acid were found to be more effective on complex index (CI) value than other reaction parameters. Experimental designs were created using two reaction parameters with the response surface method for each fatty acid, and the effect of reaction parameters on the KI value of the starch-lipid complex was modeled. Starch-lipid complex samples were characterized for their digestibility, swelling power, water-holding capacity-solubility, pasting, syneresis, and clarity properties; structural properties of samples were determined using XRD and FT-IR. Enzyme-resistant starch (RS) content of buckwheat starch was found to be 19.01%, the highest RS content of 36.25%, 32.57% and 30.60% were reached with complex formation with capric, myristic, and stearic acids, respectively. The physicochemical and structural properties were affected significantly with the complex formation. When the all results evaluated, the buckwheat might be an alternative starch source for starch-lipid complex formation.