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Complex Formation Between Starch and Stearic Acid: Effect of Enzymatic Debranching for Starch

Complex Formation Between Starch and Stearic Acid: Effect of Enzymatic Debranching for Starch

Chagam Koteswara Reddy, So Mang Choi, Dong-Jin Lee, Seung-Taik Lim

Food Chem. 2018 Apr 1;244:136-142.

PMID: 29120761

Abstract:

Effect of debranching for a high-amylose starch (∼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 2θ peaks at 7.6°, 13.1°, 17.2°, 20°, 21.6°, and 23.4°. 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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP57114-A	Stearic acid		57-11-4	Price

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