Location: Functional Foods ResearchTitle: Starch-lipid inclusion complexes for aerogel formation
|Kenar, James - Jim|
|Jackson, Michael - Mike|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/30/2017
Publication Date: 5/3/2017
Citation: Kenar, J.A., Eller, F.J., Fanta, G.F., Felker, F.C., Jackson, M.A., Byars, J.A. 2017. Starch-lipid inclusion complexes for aerogel formation [abstract]. American Oil Chemists Society.
Technical Abstract: Recently we reported that aqueous slurries of starch can be excess steam jet-cooked and blended with aqueous solutions of fatty acid salts to produce inclusion complexes between amylose and the fatty acid salt. These complexes can be 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 and physicochemical properties to the bulk material not inherent to either the native starch or fatty acid salt alone. Aqueous dispersions of inclusion complexes were used to form hydrogels between pH 5.5-6.5. Subsequent, solvent exchange with ethanol followed by supercritical carbon dioxide (SC-CO2) drying of these gels preserved the structure of the gels and yielded the corresponding aerogels. This study describes the characterization of these starch-fatty acid salt inclusion complexes and their aerogels having high surface areas.