Formation of an Amylose−Polyester Inclusion Complex by Means of Phosphorylase-Catalyzed Enzymatic Polymerization of α-d-Glucose 1-Phosphate Monomer in the Presence of Poly(ε-caprolactone)

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

“…Using response surface methodology (RSM), Teresa de Pilli et al (88) showed that the feed moisture is a major variable that significantly influences the formation of starch-lipid complexes. The highest values of V-amylose melting 20 enthalpy and complexing index (3.67 J/g and 94.34%, respectively) were obtained with the smallest level of feed moisture (21.17%). Barrel temperature and screw speed also modulate the formation of V-complexes.…”

“…Such a procedure for preparing V-amylose complexes, referred to as 'vine twining,' recently was introduced. (16)(17)(18)20) In this method, amylose is synthesized from glucose 1-phosphate around hydrophobic long chained carbon polymers to yield V-amylose in form of single-walled amylose nanotubes ( Figure 6). (16)(17)(18)20) The amylose is formed by adding one glucose molecule at a time to give single-walled, left-hand helices along the lengths of the hydrophobic hydrocarbons ( Figure 6).…”

“…(16)(17)(18)20) In this method, amylose is synthesized from glucose 1-phosphate around hydrophobic long chained carbon polymers to yield V-amylose in form of single-walled amylose nanotubes ( Figure 6). (16)(17)(18)20) The amylose is formed by adding one glucose molecule at a time to give single-walled, left-hand helices along the lengths of the hydrophobic hydrocarbons ( Figure 6). (16)(17)(18)20) The V-amylose may be isolated as single-walled Vamylose nanotubes by dispersion of the reaction products in an appropriate solvent such as DMSO or water.…”

“…(16)(17)(18)20) The V-amylose may be isolated as single-walled Vamylose nanotubes by dispersion of the reaction products in an appropriate solvent such as DMSO or water. (25) Examples of different hydrocarbon types that have been utilized as ligands in the synthesis of the V-amylose include telechelic poly(ε-caprolactone)s (PCLs), (20,22) polyesters, (21) polyethers, (18) and poly(ester-ether)s. (22) This method could be applied for preparation of potential food ingredients by use of food-grade, long carbon chain ingredients.…”

“…(3)(4)(5) The V-amylose complexes have been shown to form with a diverse range of compounds such as alcohols, (6)(7)(8) fatty acids, (9) potassium hydroxide (KOH), (10) iodine, (11) flavor compounds, (12)(13)(14)(15) and hydrophobic organic polymers. (16)(17)(18)(19)(20)(21)(22) V-amylose complexes have shown potential in various food-related applications such as nanoencapsulation of sensitive bioactive (23,24) or flavor compounds, (12,14) formation of amylose nanotubes, (25) and modification of starch rheological functionality. (26,27) Although presently V-amylose in not yet commercially applied as an ingredient in food or pharmaceutical systems, its has been associated with starch functionality modulations that include modification of starch pasting properties, (27,28) reduced retrogradation, (29) and increase of the resistant starch content in starch.…”