Investigation of physicochemical properties of tapioca starch–methyl myristate complexes

Abstract Complexation can be utilized to modify starch properties. In this study, tapioca starch–methyl myristate complexes were prepared by mixing and methyl in water at 90°C. The amount was varied 1–10% (w/w) study its effects on the complexes’ physicochemical properties, which characterized using spectroscopic (UV–Vis, ATR‐FTIR, Raman, UV‐DRS), thermal (DSC, TGA), crystallinity (XRD), particle size (PSA), microscopic (SEM) analyses. stable crystalline materials, as iodine could not replace complexed myristate. water, these aggregated form two different sizes of 29.5–162.7 nm (23–58% population) 711.2–7086.7 (42–77% population), melted 90–95°C. Solid formed porous morphologies, started degrading 260.3–263.4°C, indicating high stability. An vitro digestibility α‐amylase showed that higher was, slower degradation. At 120 min digestion time, produced 11–16% lower reducing sugar than native starch. This complexation with produce materials digestibility. For kinetic analysis, Weibull model fitted better exponential for analyzing kinetics enzyme. article is protected copyright. All rights reserved