Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 323-329
Preparation and characterization of the inclusion complexes between amylosucrase-treated waxy starch and palmitic acid
Hye In Kim1, Ha Ram Kim1, Seung Jun Choi2, Cheon-Seok Park3, and Tae Wha Moon1,4,*
1Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea 2Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea 3Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104, Korea 4Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
Amylosucrase-treated waxy corn starch (AS) was produced to extend the chain length of amylopectin to a great extent in comparison to its native chain length. An amylopectin–palmitic acid (PA) complex was prepared by heat-treating (121°C) a starch/PA mixture and its subsequent further incubation (95°C, 24 h); moreover, its structure and digestibility were studied. Unmodified waxy starch could not complex at all, whereas elongation due to amylosucrase modification allowed amylopectin to form a complex with PA to a small extent. Complexation between AS and PA caused a decrease in relative crystallinity. The AS–PA complex displayed an endothermic peak representing type I inclusion complexes rather than type II complexes. The formation of complexes did not significantly affect the in vitro digestibility maintaining the low digestibility of AS resulting from extremely small amounts of complexes and the type of complex.
starch-lipid complex, waxy corn starch, amylosucrase, palmitic acid, amylopectin
Food Science and Biotechnology 2017 ; 26(2): 323-329