Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes

Abstract

Amylose, a primarily linear polysaccharide of (1 ! 4)-a-D-glucose units, displays a folding in a helical conformation and has an ability to form an inclusion complex with a variety of ligands. In this study, debranched starch-ferulic acid complexes were produced by adding ferulic acid to the debranched cassava starch paste and their physicochemical properties and antioxidant capacity were investigated. The mixing ratios of ferulic acid to starch were 0.02 (DS-FA0.02), 0.05 (DS-FA0.05), and 0.10 g ferulic acid/g starch (DS-FA0.10). The amounts of bound ferulic acid in the DS-FA0.02, DS-FA0.05, and DS-FA0.10 were 6.8, 16.2, and 31.5 mg/g starch, respectively. The ferulic acid was observed to be entrapped in the hydrophobic core of double helices, which did not affect the crystalline structure, gelatinization temperatures, viscosity, and RS content of the crystallites formed by the linear-chain molecules of the debranched starch. The solubility and antioxidant capacity of the debranched starch-ferulic acid complexes increased with increasing in amount of bound ferulic acid in the complexes. The higher RS content and antioxidant capacity of the complexes are considered to have significant benefits for human health. Therefore, the debranched starch-ferulic acid complexes might be used as a new functional food as well as pharmaceutical products.

Effect of Hydroxypropylation and Beta‐Amylase Treatment on Complexation of Debranched Starch With Naringenin

“…The ferulic acid in the complex with debranched cassava starch ranged 6.8–31.5 mg g −1 ; the genistein content in the complex with unmodified potato amylose ranged 14–113 mg g −1 . It should be noted that both studies only reported the bioactive compounds in the insoluble complex.…”

“…Zhang et al studied the complexation of lauric acid with debranched high amylose corn starch (Hylon V), and observed that as the debranching time increased from 0 to 24 h, the X‐ray diffraction pattern of the insoluble complexes shifted from the V‐type to a mixture of B + V‐type. Van Hung et al only observed the B‐type crystalline structure for the insoluble complex of ferulic acid with debranched cassava starch. These results indicate the importance of starch DP and the introduction of substituents on the structure of the resultant complexes.…”

“…Genistein, the major isoflavone in soybean, was complexed to a greater extent with potato amylose (DP ≈900) than with high amylose corn starch, implying that amylopectin long branches was also involved in the complexation . Van Hung et al showed that debranched cassava starch complexed with ferulic acid, resulting in insoluble complexes of B‐type X‐ray diffraction pattern with improved solubility and antioxidant capacity. Recently, β‐carotene exhibited improved stability and water solubility after complexed with common corn starch …”

Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

“…The available studies on the complexation of starch with phenolic compounds have not reported the effect of starch molecular size on the complexation yield . The amylose DP involved in the complexation with fatty acids was suggested to be less than 400 but greater than 20, assuming that starch chains of DP >400 would not form a stable helix, but DP <20 was too short to induce the helical conformation.…”

Preparation, characterization, water solubility, and targeted delivery of linear dextrin‐conjugated linoleic acid inclusion complex

“…The solubility (%) of the complex was performed based on the method of Van Hung with slight modification. The sample (0.5 g, db) was suspended in 50 mL of distilled water at different temperatures (20, 50, 70, and 90 °C), shaked thoroughly for 30 min on a magnetic stirrer and then centrifuged at 1200× g for 10 min.…”