Location: Functional Foods ResearchTitle: Preparation and properties of amylose complexes prepared from hexadecylamine and its hydrochloride salt) Author
Submitted to: Carbohydrate Polymers
Publication Type: Peer reviewed journal
Publication Acceptance Date: 6/19/2013
Publication Date: 6/28/2013
Citation: Fanta, G.F., Kenar, J.A., Felker, F.C. 2013. Preparation and properties of amylose complexes prepared from hexadecylamine and its hydrochloride salt. Carbohydrate Polymers. 98:555-561. Interpretive Summary: Chemically modified starches are used for various industrial applications in processes such as water purification and papermaking. They are manufactured using chemical reagents which generate waste streams and cost considerably more than unmodified starch. Since one of the major components of starch can form a molecular complex with certain positively charged components of vegetable oil, this research was aimed at preparing and characterizing these complexes formed by steam jet cooking in order to provide a lower cost material with less environmental impact. Cornstarch was passed through a steam jet cooker and then combined with a compound derived from vegetable oil to form the complexes. The physical and chemical behavior of the complexes was characterized by microscopy and texture analysis. The properties of these complexes indicate their potential usefulness as alternatives to certain chemically modified starches. This information will be beneficial both to manufacturers of chemically modified starch products and to the various industries that use such starches in large quantities.
Technical Abstract: Amylose inclusion complexes were prepared from jet-cooked aqueous mixtures of high amylose corn starch and 1-hexadecylamine (HDA). Slow-cooling produced torus/disc-shaped spherulites, whereas aggregates of smaller spherulites were obtained by rapid-cooling in ice. The morphologies and 6(1)V x-ray diffraction patterns of these spherulites were similar to those of spherulites obtained previously with palmitic acid, indicating that spherulite morphology is influenced largely by the hydrophobic structure of the carbon chain of the complex-forming ligand and to a lesser extent by the nature of the more polar head group. Water soluble, cationic amylose inclusion complexes were prepared by adding an aqueous solution of the HCl salt of HDA to a jet-cooked dispersion of high amylose starch. The cationic nature of these HD•HCl complexes suggests possible applications as flocculating agents for water purification and as retention aids in papermaking.