Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid

Jong Yeop Seok; Dong Jin Lee; Seung Taik Lim; Chagam Koteswara Reddy

doi:10.1016/j.foodhyd.2019.05.050

Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid

Jong Yeop Seok, Dong Jin Lee, Seung Taik Lim, Chagam Koteswara Reddy

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	503-509
Number of pages	7
Journal	Food Hydrocolloids
Volume	96
DOIs	https://doi.org/10.1016/j.foodhyd.2019.05.050
Publication status	Published - 2019 Nov

Bibliographical note

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

Keywords

Conjugated linoleic acid
Debranched starches
High amylose maize starch
Inclusion complexes

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2019.05.050

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title = "Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid",

abstract = "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.",

keywords = "Conjugated linoleic acid, Debranched starches, High amylose maize starch, Inclusion complexes",

author = "Seok, {Jong Yeop} and Lee, {Dong Jin} and Lim, {Seung Taik} and Reddy, {Chagam Koteswara}",

note = "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: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

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doi = "10.1016/j.foodhyd.2019.05.050",

language = "English",

volume = "96",

pages = "503--509",

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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

PY - 2019/11

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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.

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Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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