Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

Lay, Ursula Vanesa; Floros, John D.; Ziegler, Gregory R.

doi:10.1016/j.carbpol.2010.10.055

Cited by 122 publications

(26 citation statements)

References 61 publications

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“…(12,141,142) However, in case of impossible or limited inclusion due to an unsuitable bioactive ligand structures, complex formation could be initiated by converting them to fatty acid esters. (143) Use of amylose through V-amylose has advantages of ready availability, relatively low cost, nontoxicity, biodegradability, and capacity for targeted delivery at particular GIT locations. (144) This targeted delivery allows for application of reduced active ingredient dosages because the included ligand is released only where its needed or absorbed.…”

Section: Encapsulation Of Flavor and Bioactive Substancesmentioning

confidence: 99%

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

257

117

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Section: Encapsulation Of Flavor and Bioactive Substancesmentioning

confidence: 99%

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

257

117

View full text Add to dashboard Cite

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“…Starch‐inclusion complexes have been proposed to function as carriers for delivering and protecting bioactive molecules from degradation and for stabilizing volatile compounds . Inclusion complexes involving starch and various molecules such as lipids , flavors , and bioactive compounds have been investigated. The formation of inclusion complexes between amylose and fatty acids has been reported to be affected by many factors, such as amylose degree of polymerization (DP) , lipid structure and chain length , reaction temperature , reaction pH , and complexing solvent .…”

Section: Introductionmentioning

confidence: 99%

Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation

Arijaje

Wang

2016

Starch Stärke

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Linear starch forms inclusion complexes with hydrophobic compounds, and the complexation is affected by many factors, such as the degree of polymerization (DP) of linear starch. Enzymatic modification of starch may create more linear starch with favorable DPs that could enhance starch‐inclusion complexation. Starches from different botanical sources, including potato, common corn, and high amylose corn starch (Hylon VII, ∼70% amylose), were modified enzymatically using isoamylase alone or combined with β‐amylase prior to complexing with stearic acid, and the resultant modified starches and their complexes were characterized. Debranching significantly increased iodine affinity (IA) of potato and common corn starch, but had no effect on Hylon VII; the additional β‐amylase treatment further increased IA of potato and common corn starches, but decreased IA of Hylon VII. The highest amount of complexed stearic acid as measured by gas chromatography was formed by the debranched and β‐amylase‐treated potato starch. All the starch complexes displayed a mixture of the B‐ and V‐type X‐ray diffraction patterns, with the debranched and β‐amylase‐treated starch complexes exhibiting more of the V‐type pattern. These results indicate that an additional β‐amylase treatment significantly increased complexation between starch and stearic acid for debranched potato and common corn starches, but debranching alone was sufficient to increase Hylon VII and stearic acid complexation under the present experimental conditions.

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“…In general, the relative crystallinity can be affected by various factors such as crystal size, amount of crystalline regions, orientation of the double helices within the crystalline domains, extent of interaction between double helices (Miao, Jiang, & Zhang, 2009), and the ability of individual complexed helices to pack into a crystallite (Ma et al, 2011). The relative crystallinity in NC complexes increased in the order of NC (11.2%) <NC/M (19.4%) <NC/P (22.4%).…”

Section: X-ray Diffraction Pattern and Relative Crystallinitymentioning

confidence: 99%

“…Therefore, comparing the thermal transition parameters of ASWC/M and ASWC/P, it seems that the ability to disrupt the pre-existing crystalline organization of the complexes with palmitic acid is greater than that of the complexes with myristic acid. Generally, the relative crystallinity of starches could be affected by various factors such as crystal size, amount of crystalline regions, orientation of the double helices within the crystalline domains, extent of interaction between double helices (Miao et al, 2009), and the ability of individual complexed helices to pack into a crystallite (Ma et al, 2011). The factors listed above could also affect the thermal transition properties of starches, with regard to crystalline property.…”

Section: Thermal Transition Propertiesmentioning

confidence: 99%

“…Both types of complexes can modify the properties and functionalities of starches, such as retardation of gelatinization and retrogradation of starchy food (Guraya, Kadan, & Champagne, 1997). They can also be applied in food and biotechnology industries as the targeted delivery carriers for nutraceuticals and drugs to the gastrointestinal tract (Lalush, Bar, Zakaria, Eichler, & Shimoni, 2005;Ma, Floros, & Ziegler, 2011). If a flavor compound has a structure that can be included into a helical cavity of amylose, it could also complex with amylose (Rodríguez & Bernik, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

Lim

Kim

Choi

et al. 2019

Journal of Food Science

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In this study, starch–lipid complexes were prepared using normal corn starch (NC) and amylosucrase‐modified waxy corn starch (ASWC) with myristic acid (C14:0) and palmitic acid (C16:0). The amylosucrase modification elongated branch chains in waxy corn starch leading to an increase of apparent amylose content (29.7%) similar to that of NC (29.0%). The X‐ray diffraction of starch–lipid complexes revealed a V‐type pattern, a clear indication of complex formation. The ability of the ASWC to complex with fatty acids was greater than that of NC. Interestingly, the changes in relative crystallinity, thermal parameters, and digestion properties according to the complexation showed opposite patterns in NC and ASWC. This study found that the structure of ASWC contributes to the formation of starch–fatty acid complexes and suggested that the ASWC can be preferred over NC in a delivery system. Practical Application Amylopectin has been considered to be incapable of forming complexes with fatty acids due to its short chain length and steric hindrance. Through this study, an appropriate enzymatic modification of the molecular structures of waxy starches could make a complexation of waxy starches with fatty acids possible. The findings of this study suggest a promising perspective for utilization of waxy starch as a carrier material of lipophilic molecules.

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Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

Cited by 122 publications

References 61 publications

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Effects of enzymatic modifications and botanical source on starch–stearic acid complex formation

Complexation of Amylosucrase‐Modified Waxy Corn Starch with Fatty Acids: Determination of Their Physicochemical Properties and Digestibilities

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