Abstract
Crystalline starch-CLA complexes were prepared by blending an alcoholic solution of conjugated linoleic acid (CLA) in an aqueous high-amylose maize starch dispersion. Recovery yield of CLA in the precipitates obtained by centrifuging the dispersion was dependent on reaction conditions such as temperature, time and pH. The CLA recovery reached a maximum when the reaction was performed at 90 °C for 6 h at neutral pH, with 67.7% of the initial CLA being co-precipitated with starch. The precipitates contained amylose-CLA complex exhibiting a V6I-type crystalline structure under X-ray diffraction analysis and a type II polymorph under DSC analysis. Ultrasonic treatment for the re-dispersed starch-CLA complex in water resulted in the reduction of hydrodynamic diameter of the complex particles to 201.5 nm. The dispersion exhibited a zeta potential of -27.0 mV and remained stable in an ambient storage without forming precipitates for more than 4 weeks.
| Original language | English |
|---|---|
| Pages (from-to) | 530-537 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 211 |
| DOIs | |
| Publication status | Published - 2016 Nov 15 |
Bibliographical note
Publisher Copyright:© 2016 Elsevier Ltd. All rights reserved.
Keywords
- Conjugated linoleic acid (CLA)
- High-amylose maize starch
- V-Amylose complex
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science