Location: Plant Polymer ResearchTitle: Teaching an old dog new tricks - high value products using amylose component of corn starch
Submitted to: Corn Dry Milling Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/22/2023
Publication Date: 6/22/2023
Citation: Selling, G.W. 2023. Teaching an old dog new tricks - high value products using amylose component of corn starch. Corn Dry Milling Conference Proceedings. [abstract].
Technical Abstract: When high amylose (70% amylose) corn starch, is gelatinized in the presence of hydrophobic ligands, an amylose inclusion complex (AIC) can form. With cooling, the amylose component wraps around the ligand to form the AIC. The AICs used are typically composed of 95% starch and 5% ligand. The starch or ligand on its own will not form a water solution - they may go into solution when hot, but on cooling they will either form a gel or a precipitate. However, when the two components are combined and form an AIC, they form a colloidal suspension and stay in solution. AICs formed from fatty sodium salts or fatty ammonium salts were found to be effective as emulsifiers, antimicrobials/insecticides, surface modifiers and as polymer modifiers. In each application, the inexpensive and easily produced AIC provides significant real value in each applications.