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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 #336031

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Starch-lipid inclusion complexes for aerogel formation

item Kenar, James - Jim
item Eller, Fred
item Fanta, George
item Felker, Frederick
item Jackson, Michael - Mike
item Byars, Jeffrey

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.

Interpretive Summary:

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.