An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures

Marinopoulou, Anna; Papastergiadis, Efthimios; Raphaelides, Stylianos N.

doi:10.1016/j.foodres.2016.10.035

Cited by 73 publications

(40 citation statements)

References 29 publications

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“…The diffractograms of pregel maize starch complexes with fatty acids or ibuprofen complexes, prepared at 30, 50, or 70 C, displayed the characteristic peaks at 2θ % 13 and 20 corresponding to V-type form of complexed amylose. The results are consistent with data obtained by many researchers [6,7,17,20,31] who stated that semi-crystalline amylose-fatty acid complexes are formed at temperatures as low as 30 C.…”

Section: Resultssupporting

confidence: 92%

“…It has to be noted that in a preceding paper [31] we reported that when granular high amylose starch was dissolved in 0.1N KOH at 90 C, the starch granules still retained their shape as it was observed by SEM microscopy and this did affect starch interaction with the guest molecules whereas at this work all available amylose was separated from amylopectin thus it was free to interact with the guest molecules.…”

Section: Scanning Electron Microscopymentioning

confidence: 49%

“…As it can be seen the increase in preparation temperature caused the reduction of the size of the crystals formed while the degree of crystallinity increased. It has been reported that at high temperatures the helices of the complexes are more mobile and tend to associate themselves more easily thus forming more nuclei which eventually will transform into crystals. Thus, the crystallinity of the complexes formed at 70 or even at 50 °C will be higher than that of the complexes prepared at 30 °C.…”

Section: Resultsmentioning

confidence: 99%

“…[35] Figure 3 shows the degree of crystallinity (%) and the size of crystals formed of the pregel starch inclusion complexes, prepared at 30, 50, or 70 C. As it can be seen the increase in preparation temperature caused the reduction of the size of the crystals formed while the degree of crystallinity increased. It has been reported [7,31] that at high temperatures the helices of the complexes are more mobile and tend to associate themselves more easily thus forming more nuclei which eventually will transform into crystals. Thus, the crystallinity of the complexes formed at 70 or even at 50 C will be higher than that of the complexes prepared at 30 C. Concerning the decrease in size of the crystals, as the preparation temperature increased this might be attributed to the temperature gradient existed between the preparation and the cooling at ambient.…”

Section: Resultsmentioning

confidence: 99%

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Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Marinopoulou¹,

Papastergiadis²,

Raphaelides³

2018

Starch Stärke

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Drum dried pregelatinized normal maize starch complexes with fatty acids (decanoic, myristic, palmitic, stearic, and oleic acid) and ibuprofen are studied by various techniques. The aim of the study is to investigate the structural and morphological characteristics of the starch complexes and assess whether any differences might exist between the starch‐fatty acid systems and the starch‐ibuprofen system. The complexes are prepared at 30, 50, or 70 °C. X‐ray diffraction analysis reveals the semicrystalline V‐type structure of all complexes regardless the temperature of their preparation. The degree of crystallinity (%) of complexes increases with the increase in the preparation temperature while the size of crystals decreases. The crystal size of ibuprofen complexes is smaller than that of the fatty acid ones. DSC thermal analysis shows that the dissociation temperature of the complexes ranged from 95 to 125 °C. The enthalpy of dissociation of ibuprofen complexes is much lower than that of the fatty acid ones. SEM microscopy reveales the formation of spherulites or lamellae in the matrix of the complexes. FTIR spectroscopy and light microscopy confirmed the formation of starch complexes with fatty acids and ibuprofen.

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Section: Resultssupporting

confidence: 92%

Section: Scanning Electron Microscopymentioning

confidence: 49%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Marinopoulou¹,

Papastergiadis²,

Raphaelides³

2018

Starch Stärke

Self Cite

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“…Refs. [6,29] found that the Hylon VII-complexes with stearic and palmitic acid exhibited lower degrees of crystallinity than the complexes with myristic acid, explaining that the long chain length fatty acids (stearic and palmitic acid) due to their increased stiffness were more difficult to associate themselves to form arranged semi-crystalline structures.…”

Section: Xrdmentioning

confidence: 99%

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Wang

et al. 2018

International Journal of Food Properties

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A series of starch-fatty acid samples were prepared using potato starch and four fatty acids differing in their chain length, including lauric (C12), myristic (C14), palmitic (C16), and stearic (C18) acids. The results indicated that the fatty-acid chain length played a significant role in altering the properties of potato starch-fatty acid complexes. The complexing index of potato starchfatty acid complexes decreased from 0.38 to 0.18 with increasing carbonchain length. V-type crystalline polymorphs were formed between starch and four fatty acids, with shorter chain fatty acids preserving more crystalline structure. X-ray diffraction studies revealed that the degree of crystallinity exhibited by the starch samples was dependent on the fatty-acid chain length. In the Fourier transformed infrared spectrum of the samples, the new spikes at 2917, 2850, 1018, and 720 cm −1 were assumed to be related to the presence of fatty long chains. The formation of amylose-fatty acid complex inhibited granule swelling of potato starch, w\ith longer chain fatty acids showing greater inhibition. Scanning electron microscopy microscopic examination indicated that amylose-fatty acid interactions taken place during starch gelatinization retarded the destruction of the granules.

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Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes

et al. 2022

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BACKGROUND The formation of starch–lipid complexes is of interest to food processing and human nutrition. Fatty acid (FA) structure is important for the formation and structure of starch–FA complexes. However, there is limited research regarding the complexing behavior between amylose and different kinds of FAs, as well as the relationship between fine structures and digestibility of the formed complexes. This study aimed to investigate the behavior, fine structure, and digestibility of complexes formed between high amylose maize starch (HMS) and FA having various chain lengths and unsaturation degrees. RESULTS Complexes containing different FA structures showed V6III‐type crystals. Complexes containing 18‐carbon unsaturated FAs displayed significantly higher complexing index (P < 0.05) than other complexes. Complexes containing 12‐carbon FAs and 18‐carbon FAs with one unsaturation degree showed a higher degree of structural order and resistant starch (RS) content than other complexes. The 12‐carbon FAs exhibited a higher binding degree with helical cavity of amylose than other FAs. Additionally, 10‐carbon and 18‐carbon saturated FAs tended to combine with HMS outside amylose helices more than other FAs. Laser confocal micro‐Raman imaging revealed that the physically embedded 10‐carbon and 18‐carbon saturated FAs showed heterogeneous distribution in complexes, and that the complexed 18‐carbon FAs with one unsaturation degree exhibited homogeneous distribution. CONCLUSION The behavior, structural order and digestibility of complexes could be regulated by FA structure. The 12‐carbon FAs and 18‐carbon FAs with one unsaturation degree were more suitable for the production of HMS–FA complexes with higher structural order and RS content than other FAs. © 2022 Society of Chemical Industry.

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An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures

Cited by 73 publications

References 29 publications

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization

Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes

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