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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 #411661
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: Vegetable oil fatty acid salt-amylose inclusion complexes: Characterization and surface active properties

Author
item Kenar, James
item Selling, Gordon
item Cermak, Steven
item Hojillaevangelist, Milagros
item Hay, William
item Chisholm, Bret

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 4/29/2024
Publication Date: 4/29/2024
Citation: Kenar, J.A., Selling, G.W., Cermak, S.C., Hojilla-Evangelist, M.P., Hay, W.T., Chisholm, B.J. 2024. Vegetable oil fatty acid salt-amylose inclusion complexes: Characterization and surface active properties [abstract]. AOCS Annual Meeting and Industry Showcase, April 28-May 1, 2024, Palais des congrès de Montréal Montréal, Québec, Canada.

Interpretive Summary:

Technical Abstract: Starch-based emulsifiers are widely used in food processing and production. To function effectively, starch typically requires chemical modification that is often strictly regulated. However, effective starch-based emulsifiers can be simply prepared using only physical interactions and amylose inclusion complex (AIC) technology, thereby avoiding chemical modification. We report the preparation and characterization of AIC emulsifiers using low cost hydrolyzed vegetable oil-based fatty acid salt mixtures as ligands derived from various plant sources. The AICs were obtained in high yield (92-96%) using steam jet cooking, a common industrial process method. By XRD, the resulting AICs were shown to exhibit 61V helical crystalline structure representative of AIC. FTIR and NMR spectral analyses further support AIC formation. Aqueous solutions of the AIC (3%) were surface active with surface tensions between 43 and 49 mN/m and displayed rheology consistent with Newtonian solutions having viscosities ranging between 0.0020 to 0.0028 Pa-sec. Emulsification of corn oil using the AIC (33:1) demonstrated they were effective emulsifiers having an emulsion activity index of approximately 195 m2/g and emulsion stability index of approximately 37 min. These low-cost AIC can be produced rapidly on an industrial scale. The combination of low cost and good performance allow these AIC to be effective emulsifiers in food or industrial applications.