Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: AMYLOSE HELICAL INCLUSION COMPLEXES FOR FOOD AND INDUSTRIAL APPLICATIONS

Location: Functional Foods Research Unit

Title: Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes

Authors
item Kenar, James
item Fanta, George
item Felker, Frederick
item Byars, Jeffrey

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 16, 2014
Publication Date: May 7, 2014
Citation: Kenar, J.A., Fanta, G.F., Felker, F.C., Byars, J.A. 2014. Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes. Meeting Abstract.

Technical Abstract: Aqueous slurries of high amylose starch can be steam jet cooked and blended with aqueous solutions of fatty acid salts to generate materials that contain inclusion complexes between amylose and the fatty acid salt. These complexes are simply prepared on large scale using commercially available steam jet cookers. The physical interaction between the fatty acid salt and the amylose component of the starch confer unique polyelectrolytic, water dispersiblity, pH responsiveness, and gelling characteristics to the bulk material not available to either the native starch or fatty acid salt alone. At low starch concentrations (3.7-6.0 % solids), low-viscosity liquids are obtained while thicker gels result at concentration above ca. 6.64 % solids. The low solid dispersions were found to be pH dependent and became quite viscous upon lowering the solution pH. Here we describe the characterization of these materials starch-fatty acid salt, examine the properties of aqueous dispersions, and describe some potential applications for these materials such as starch-based aerogels, thickeners, and emulsifiers.

Last Modified: 11/28/2014
Footer Content Back to Top of Page