Journal
FOOD CHEMISTRY
Volume 244, Issue -, Pages 136-142Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.040
Keywords
High-amylose maize starch; V-complex; Stearic acid; X-ray diffraction; Thermal properties
Funding
- National Research Foundation of Korea (NRF) - Korea government (MSIP) [NRF-2017R1A2A2A05001120]
- Institute of Control Agents for Microorganisms at Korea University
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Effect of debranching for a high-amylose starch (similar to 70% amylose) on its V-complex formation with stearic acid was examined. Gel-permeation chromatograms showed that amylopectin was degraded to smaller molecules as the debranching time increased from 6 to 24 h. Increased formation of debranched starch/stearic acid complexes (recovery yield of stearic acid from 45.17 to 89.31% and starch from 39.92 to 55.43%) was observed with increased debranching time (from 6 to 24 h) and complexation time (from 6 to 24 h). The X-ray diffraction patterns of the debranched starch/stearic acid complexes displayed a mixture of B-type and V-type patterns, with 2. peaks at 7.6 degrees, 13.1 degrees, 17.2 degrees, 20 degrees, 21.6 degrees, and 23.4 degrees. The melting temperature and enthalpy changes of the debranched starch/stearic acid complexes were gradually enhanced with increasing debranching time. These results suggest that starch can be modified by debranching to produce a significant amount of debranched starch/stearic acid complexes.
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