TY - JOUR
T1 - Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid
AU - Seok, Jong Yeop
AU - Lee, Dong Jin
AU - Lim, Seung Taik
AU - Reddy, Chagam Koteswara
N1 - Funding Information:
This study was supported by the National Research Foundation of Korea Grant funded by the Korean government (MSIP) ( NRF-2017R1A2A2A05001120 ). In addition, authors thank the BK21 PLUS program at Korea University and the KU Brain Pool program at Konkuk University for providing the support to carry out the research.
Publisher Copyright:
© 2019 Elsevier Ltd
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2019/11
Y1 - 2019/11
N2 - Normal and high amylose maize starches were enzymatically debranched at different degrees, and then used for the preparation of inclusion complexes with conjugated linoleic acid (CLA). The recovery yield of CLA, percent ratio of CLA in the complexes to its initial amount, was increased by debranching, reaching 65% with a debranched high amylose starch (24 h). High amylose starch was more effective in the formation of CLA complexes with greater stability and crystallinity than normal starch. Both V6I and II crystals were formed by the complexation with CLA, and more V6II crystal was formed as the debranching and complexation times increased. However, an excessive complexation reaction for 24 h at 90 °C resulted in decreasing the CLA recovery, especially when normal maize starch was used. X-ray diffraction analysis revealed that B type crystals induced by starch recrystallization were also present during the complex formation. The enzymatic debranching facilitated the formation of crystalline complexes with CLA having a high thermal stability. The enzymatic debranching of starch enhanced the formation of crystalline complexes with CLA and availability of linear starch chains to form the complexes with CLA.
AB - Normal and high amylose maize starches were enzymatically debranched at different degrees, and then used for the preparation of inclusion complexes with conjugated linoleic acid (CLA). The recovery yield of CLA, percent ratio of CLA in the complexes to its initial amount, was increased by debranching, reaching 65% with a debranched high amylose starch (24 h). High amylose starch was more effective in the formation of CLA complexes with greater stability and crystallinity than normal starch. Both V6I and II crystals were formed by the complexation with CLA, and more V6II crystal was formed as the debranching and complexation times increased. However, an excessive complexation reaction for 24 h at 90 °C resulted in decreasing the CLA recovery, especially when normal maize starch was used. X-ray diffraction analysis revealed that B type crystals induced by starch recrystallization were also present during the complex formation. The enzymatic debranching facilitated the formation of crystalline complexes with CLA having a high thermal stability. The enzymatic debranching of starch enhanced the formation of crystalline complexes with CLA and availability of linear starch chains to form the complexes with CLA.
KW - Conjugated linoleic acid
KW - Debranched starches
KW - High amylose maize starch
KW - Inclusion complexes
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U2 - 10.1016/j.foodhyd.2019.05.050
DO - 10.1016/j.foodhyd.2019.05.050
M3 - Article
AN - SCOPUS:85067070208
SN - 0268-005X
VL - 96
SP - 503
EP - 509
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -