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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 #340569

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: Amylose-dicarboxylic acid inclusion complexes: Characterization and comparison to monocarboxylic acid complexes

item Kenar, James - Jim
item Little, Jeanette

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/8/2017
Publication Date: 10/11/2017
Citation: Kenar, J.A., Little, J.A. 2017. Amylose-dicarboxylic acid inclusion complexes: Characterization and comparison to monocarboxylic acid complexes [abstract]. American Association of Cereal Chemists International.

Interpretive Summary:

Technical Abstract: One of the main components in starch, amylose is an essentially linear polymer composed of glucose connected through alpha-1,4-bonds. Amylose is well known to form helical inclusion complexes with various types of ligands such as iodine, medium and long chain fatty acids, alcohols, lactones, and flavor molecules. Although amylose fatty acid complexes have been well studied, only a few reports have examined the complexation of dicarboxylic acids by amylose. The objective of this study was to provide a better in-depth understanding of amylose-dicarboxylic acid complexes. These complexes were prepared in an easily scalable process by steam jet cooking mixtures of various amylose-containing starches with dicarboxylic acids having chain lengths varying from C6-C16. The yields of isolated complexes could be correlated to dicarboxylic acid chain length. The X-ray diffraction showed Bragg angles (2theta) of 7.5 degree, 13.0 degree, and 19.5 degree corresponding to the 6 sub 1 V-type helical amylose complexes. Extraction of the dicarboxylic acids from the complexes was used to quantitate the amount of acid that was complexed by amylose. The physicochemical characteristics of these complexes were further examined by DSC, FTIR, and SEM among other techniques. Comparison of the amylose-dicarboxylic acid properties to those of amylose complexes prepared between high amylose starch and corresponding monocarboxylic acids showed the influence that an additional carboxylic acid functional group has on amylose complexation.