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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #280835
Title: Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose

Author
item Felker, Frederick
item Kenar, James - Jim
item Byars, Jeffrey
item Singh, Mukti
item Liu, Sean
item Fanta, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/30/2012
Publication Date: 10/3/2012
Citation: Felker, F.C. 2012. Amylose inclusion complexes produced by combining various ligands with jet-cooked amylose. AACC Meeting.

Interpretive Summary:

Technical Abstract: Our research on starch-lipid composites obtained by steam jet cooking showed the involvement of amylose/fatty acid complexes in both spherulite formation and the coatings that form on oil droplets, imparting composite stability. Native fatty acids present in cornstarch granules serve as ligands for the amylose complexes. By adding or substituting other ligands of interest for specific applications, the advantages of amylose complexes as an environmentally favorable and simple bio-based delivery system could be exploited. Since a vast array of potential ligands are described in the literature, but are usually prepared on a small laboratory scale, we developed a research project aimed at large-scale production of amylose/ligand complexes using this thermomechanical technique. The complexes form spontaneously when the ligand is added to the amylose during or after jet cooking the starch. The physical form of the complexes varies greatly depending on the nature of the ligands, cooking and cooling conditions, and the presence of other substances in the dispersions. Much of our initial research was done with high amylose cornstarch and sodium palmitate. Dispersions of amylose/sodium palmitate complexes exhibit increased viscosity on acidification. By careful adjustment of pH, salt content, and complex concentrations, a wide range of liquid and gel properties can be obtained. Similarly, the formation of spherulites of different size and morphology can be affected by altering processing and cooling conditions of various combinations of high amylose starch and fatty acids. Potential uses for these complexes include alternatives for natural gums or covalently modified starches, biolubricants, carriers for functional food ingredients, substrates for microbial production or dispersal, and many others. Since the jet-cooking technology for complex formation is commercially scalable, we are investigating different amylose/ligand combinations to enable production of sufficient quantities of complexes to determine bulk properties of these composites and develop new food and industrial applications in cooperation with industrial partners.