Formation of Supramolecular Structures of Aroma Compounds with Polysaccharides of Corn Starch Cryotextures

Abstract

Starch/Stärke 53 (2001) 269-277 269 Research PaperThe binding absorption of individual alcohols, ketones, alkyl acetates and their mixtures -used as aroma compounds -from aqueous solutions by corn starch cryotextures was studied by capillary gas chromatography at different starting concentrations of the odourants (1-25 mmol/L). The amount of compound sorbed by the cryotextures increases with concentration of this compound in the initial sol and increasing length of the alkyl chain in the corresponding compound. Linear equations describing the concentration dependence were proposed. The presence of octanol in the mixture increases the binding of hexanol as compared to hexanol alone. The methods of scanning electron microscopy (SEM), X-ray photoelectron spectroscopy, differential scanning microcalorimetry (DSC) and scanning tunneling microscopy (STM) were used for estimation of the microstructure of sols, and cryotextures, and for the determination of supramolecular complex formation in the systems odourant/cryotexture and odourant/ sol. It was shown that waxy corn cryotextures do not form supramolecular complexes with aroma compounds.

Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

“…The chemical binding of volatiles by hydrocolloids can also decrease flavor release. The hydrophobic and hydrophilic moieties in hydrocolloids can interact with volatiles (Golovnya, Terenina, Krikunova, Yuryev, & Misharina, 2001). The triple helical structure in gelatin can have cross-linking and three-dimensional network formation, which entraps volatiles.…”

Effect of high pressure on binding aroma compounds by maize starches with different amylose content

“…Literature data also pointed out that the physical treatment of starch (drying, freezing carbohydrate sols) may influence the binding properties of starch (Golovnya, Terenina, Krikunova, Yuryev, & Misharina, 2001;Polaczek et al, 1999;Terenina, Krikunova, Medvedeva, & Misharina, 2003). The binding of some alcohols from aqueous solution by maize starch cryotextures was studied by Golovnya et al (2001).…”

“…The binding of some alcohols from aqueous solution by maize starch cryotextures was studied by Golovnya et al (2001). These authors showed increased sorption of the aroma compounds by cryotextures.…”

Sorption of Components from a Mixture of Essential Oils by Cryotextured Cornstarches

“…Retention of volatile organic compounds by starches is related to capillary and surface sorption and formation of hydrogen bonds and inclusion complexes with amylose [1 − 10] or amylopectin [2,4,5,11]. The degree of sorption depends on the physicochemical properties of volatile compounds and sorbent.We previously studied the sorption of organic compounds by cryotextured cornstarches obtained after freezing and defrosting of thermotropic gels [10][11][12][13][14][15]. The study compounds were capable of forming supramolecular complexes with cornstarch polysaccharides, due to hydrophobic cooperative interactions.…”

“…We previously studied the sorption of organic compounds by cryotextured cornstarches obtained after freezing and defrosting of thermotropic gels [10][11][12][13][14][15]. The study compounds were capable of forming supramolecular complexes with cornstarch polysaccharides, due to hydrophobic cooperative interactions.…”