Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method

Table of content This study used a modified lamellar model to process SAXS data of amylose complexes with long chain fatty acids. Molecular level analyses show fatty acids induce complexation, with increased unsaturation leading to the formation of ill-defined structures. SAXS and SEM are used to probe whether this trend extends to the nanostructures and microscopic organization of the complexes, which have been suggested to be suitable vehicles for the delivery of bioactives.