Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

Seo, Tae Rang; Kim, Jong Yea; Lim, Seung Taik

doi:10.1016/j.lwt.2015.06.021

Cited by 74 publications

(42 citation statements)

References 40 publications

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“…The gelatinization temperatures above 100 °C as reported in present study may be attributed to the formation of thermally stable orthorhombic polymorphs from monoclinic polymorphs in the sample as the temperature is raised above 90 °C while roasting. The former are metastable and require very high temperature to undergo melting [32]. Similar results were also reported in black gram flour from three different cultivars [13].…”

Section: Resultssupporting

confidence: 82%

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

Wani

Hamid

Hamdani

et al. 2017

Journal of Advanced Research

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Section: Resultssupporting

confidence: 82%

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

Wani

Hamid

Hamdani

et al. 2017

Journal of Advanced Research

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“…Farooq et al (2018) also suggested that the diffraction peak at 2θ value of 20° was related to the complexes between the closely packed single amylose helices and polar or nonpolar compounds, such as fatty acids. Similar results were observed in CSmonopalmitate glycerol complex (Chao et al, 2018), highamylose starch-conjugated linoleic acid complex (Seo, Kim, & Lim, 2016), amylose-C 18 fatty acid complex (Seo et al, 2015), the cooked rice starch-palm oil complex (Farooq et al, 2018), CS-lauric acid complex (Chang et al, 2013), Hylon V-lauric acid complex (Zhang et al, 2012), starchpoly(lactic acid) blends (Lv, Gu, Cao, Tan, & Zhang, 2015), and thermal treated starch-fatty acid complex (Exarhopoulos & Raphaelides, 2012).…”

Section: Xrdsupporting

confidence: 79%

“…XRD reflects the long-range crystalline structure of starch granules (Seo, Kim, & Lim, 2015). These changes in longrange order of granular arrangement are mainly related to molecular confirmation, which can affect the physicochemical properties of starch (Rosa-Millan, 2017).…”

Section: Xrdmentioning

confidence: 99%

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

2019

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Background and objectives Annealing treatment (ANN) as a mild hydrothermal method to improve the complexation between starch and lipids has scarcely been studied. Moreover, the mechanism of starch pretreated by ANN on the complexation between starch and fatty acid still has not been investigated. Therefore, the object of this research was to investigate the effect of ANN pretreatment temperature (50, 55, and 60°C) on the morphology, crystal structure, and thermal properties of CSANN‐OA complex by using confocal laser scanning microscope (CLSM), X‐ray diffraction (XRD), and DSC. The mechanism of the complexation between starch and OA was simulated by the molecular dynamics simulation (MDS) method. Findings The results of complex indexes (CI) indicated that CSANN was easier to complex with OA than CSU, and the optimal ANN pretreatment temperature to promote the complexation between CSANN and OA was 50°C. The CLSM displayed that ANN pretreatment at 50°C caused more and stronger fluorescence fragments in CSANN‐OA than that of ANN pretreatment at 55 or 60°C. XRD of both CSU‐OA and CSANN‐OA changed to V‐type crystalline. The relative crystallinity (RC) and gelatinization enthalpy (ΔH) of the complex were decreased with increasing ANN pretreatment temperature, but the gelatinization temperature range (Tc–To) remains unchanged. According to results of MDS, Van der Waals might be dominate driving force between AM and OA. Conclusions These results suggest that ANN pretreatment is an effective method to promote the complexation of ANN starch with more polar or nonpolar components. Significance and novelty This result can provide available information about the complexation effect and complexation mechanism between starch subjected to ANN pretreatment and fatty acid.

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“…Residual diethyl ether was removed by vacuum evaporation, and the defatted starch was dried (about 10% moisture content) . Then the starch‐AP complexes were prepared by the alkaline method . The lipid‐free starch (3 g, dry basis) was dispersed in KOH solution (0.1 mol L −1 , 100 mL) and heated at 90 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, V‐amylose complexes could control the release in the intestines, such as β‐carotene, conjugated linoleic acid, ibuprofen, and phosphatidylcholine . Complexes can be formed by dissolving the starch in DMSO or alkaline solution . The alkaline method may be more suitable for industrial applications because of the high cost and disagreeable odor of DMSO.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

Zhou

Liu

et al. 2020

Starch Stärke

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The alkaline method is used to form the complex between starch and ascorbyl palmitate (AP) in this study. Normal maize starch (NMS) and high amylose maize starch (HAMS) are screened to investigate the effects of AP concentrations (0%, 2.5%, 5.0%, 10.0%, 20.0%) on the properties of complexes at 60 °C. HAMS can bind more AP than NMS because of more amylose content. Comparing the endothermic peaks in DSC analysis, 5% and 10% AP levels are sufficient to interact with NMS and HAMS, respectively. The disappeared or weakened AP characteristic absorption peaks in FTIR spectra prove the formation of V‐amylose structure. The XRD analyses reveal that the inclusion complexes are formed with AP with six glucose units per turn due to the steric hindrance of AP, and the self‐aggregation of AP in the complexes is also detected. The self‐aggregation of AP do not affect the indigested ordered helical chain segments of starch in in vitro digestion. The 5% and 10% AP levels are enough to decrease the rate and extent of starch digestion in NMS and HAMS complexes, respectively. The formation of starch‐AP inclusion complexes also appear to enhance the stability of AP against light, heat, and oxidation.

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Preparation and characterization of crystalline complexes between amylose and C18 fatty acids

Cited by 74 publications

References 40 publications

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

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