Location: Functional Foods Research Unit
Title: Properties of amylose complexes with hexadecyl amine and its hydrochloride salt prepared by steam jet cooking Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 29, 2013
Publication Date: October 2, 2013
Citation: Felker, F.C., Fanta, G.F., Kenar, J.A. 2013. Properties of amylose complexes with hexadecyl amine and its hydrochloride salt prepared by steam jet cooking [abstract]. American Association of Cereal Chemists International. Technical Abstract: Steam jet cooking of starch is an effective, commercially scalable method of preparing amylose for complexing with a variety of ligands. Previous work has shown that dispersions of amylose complexes prepared with fatty acids (such as palmitic) formed a variety of spherulites when cooled under different conditions. Soluble complexes prepared with sodium salts of fatty acids exhibited characteristic viscosity changes in response to acidification. The present study was undertaken to determine the effect of the polar head group of the ligand on these phenomena. Complexes prepared with hexadecylamine (HDA) that were slowly or rapidly cooled formed toroidal spherulites or aggregates of micron-sized spherulites, respectively. The observed morphologies as well as the X-ray diffraction patterns of these spherulites were similar to those previously observed with palmitic acid as the ligand. This suggests that the alkyl chain, rather than the functional head group, of the ligand determines the mechanism of spherulite formation. Complexes were also prepared with the HCl salt of HDA. These soluble complexes exhibited viscosity changes similar to those observed with sodium palmitate complexes, but on addition of NaOH instead of HCl. The cationic nature of the complexes suggests possible applications as flocculating agents for water purification and as retention aids in papermaking.