Location: Functional Foods ResearchTitle: Inclusion complexes between starch and long-chain dicarboxylic acids by jet cooking: Characterization and thermal properties
Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2022
Publication Date: 5/4/2022
Citation: Kenar, J.A., Compton, D.L., Peterson, S.C., Felker, F.C. 2022. Inclusion complexes between starch and long-chain dicarboxylic acids by jet cooking: Characterization and thermal properties. Annual Meeting and Expo of the American Oil Chemists' Society. https://doi.org/10.21748/BUZM8236.
Technical Abstract: Amylose-fatty acid complexes are well known and are an inherent component within foods that modify starch properties and can influence overall food quality. In contrast, only limited reports examine the complexation of shorter chain dicarboxylic acids by amylose. This study examines the formation, structure, and thermal stability of amylose-dicarboxylic acid inclusion complexes prepared in aqueous media by steam jet cooking starch with C10, C12, C14, and C16 dicarboxylic acids. These inclusion complexes can be simply prepared on large scale, isolated in good yields, and their formation was confirmed by DSC, X-ray diffraction spectroscopy, FTIR, and TGA. The inclusion complexes have 61 V-type helical structures by XRD. The C10 dicarboxylic acid inclusion complex displayed two peaks having dissociation temperatures of 96.7 and 114.6 °C. In contrast, the C12, C14, and C16 diacid complexes had unusually high dissociation temperatures of 126.2, 132.8, and 134.3 °C, respectively. Spherulites can be obtained by slow cooling jet cooked dispersions to give predominantly large torus/disc spherulitic structures. The information presented here provides a more thorough understanding of these complexes and provides new ways to modify starch functionality for use in innovative food and industrial applications.