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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 #394596

Research Project: Improved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking

item Kenar, James - Jim
item Compton, David - Dave
item Peterson, Steven - Steve
item Felker, Frederick

Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/1/2022
Publication Date: 8/5/2022
Citation: Kenar, J.A., Compton, D.L., Peterson, S.C., Felker, F.C. 2022. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking. Carbohydrate Polymers. 296. Article 119955.

Interpretive Summary: The properties of starch can be modified through the addition of various water insoluble compounds and the resulting complexes can be used to improve human health, improve food quality, and extend the shelf life of food and nonfood products. In this research, complexes between starch and insoluble compounds (dicarboxylic acids) were simply prepared using an industrial process (steam jet cooking) having commercial utility. These materials were isolated in good yields and the interactions between the starch and compounds were investigated and confirmed by instrumental and chemical techniques. These results provide a more thorough understanding of these complexes and demonstrates new ways to modify starch functionality that can be readily adopted for use in innovative food and industrial applications that can be beneficial to consumers.

Technical Abstract: A series of dicarboxylic-amylose inclusion complexes (AIC) were prepared by steam jet-cooking high amylose corn starch with linear C10, C12, C14, and C16 dicarboxylic acids to examine the influence of two polar head groups on complex formation. The C12, C14, and C16 dicarboxylic acid AIC were prepared in 48-63 % yields and contained 8.9-11.8 % diacid while the C10 AIC gave 30 % and contained 2.6 % diacid. These AIC had V6 helical amylose structures by XRD and complexation was further confirmed by DSC, FTIR, and TGA. SEM of the C12-C16 AIC revealed micron-sized toroidal spherulites while the C10 AIC was predominantly amorphous. DSC showed two AIC related transitions. This work provides a better understanding of the formation and physicochemical properties of these diacid AIC. Preparation by excess steam jet cooking demonstrates practical and commercial utility to prepare AIC as off-the-shelf materials for food and nonfood applications.