Location: Functional Foods Research Unit
Title: Potential applications for amylose inclusion complexes produced by steam jet cooking Authors
Submitted to: International Starch Technology Conference
Publication Type: Proceedings
Publication Acceptance Date: May 15, 2013
Publication Date: June 3, 2013
Citation: Felker, F.C., Kenar, J.A., Byars, J.A., Singh, M., Liu, S.X., Fanta, G.F. 2013. Potential applications for amylose inclusion complexes produced by steam jet cooking. In: Proceedings of International Starch Technology Conference, June 3-5, 2013, Champaign, Illinois. Technical Abstract: Steam jet cooking is a commercially scalable method of thermomechanically processing starch for many applications. Previous studies at NCAUR have revealed the specific effects of heat and shear on various starch types cooked under different steam flow, pressure, and slurry flow conditions. Starch-oil composites prepared by excess steam jet cooking have been extensively characterized, and many products were developed in both food and industrial applications. Spherulite formation in cooled dispersions of jet-cooked starch has also been characterized, and the processing conditions for their synthesis with both native starch and with fatty acid supplementation have been investigated. This work has led to the discovery that amylose inclusion complexes can be economically prepared in large quantity by steam jet cooking. Current research is aimed at determining the best way to prepare such complexes, investigating the properties of complexes prepared with various starches and ligands, and developing commercially viable products using this technology. Numerous potential applications have already been demonstrated with amylose complexes prepared with oleic acid, sodium palmitate, and other ligands, including pH-responsive gels, guar gum replacements, high-oil starch composites, silver nanoparticle dispersions, and flocculants for papermaking and water purification.