Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes.

Autor: Selling GW; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America., Hay WT; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Mycotoxin Prevention and Applied Microbiology Research Unit, 1815 N University, Peoria, IL 61604, United States of America. Electronic address: william.hay@usda.gov., Peterson SC; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America., Hojilla-Evangelista MP; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America., Kenar JA; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research Unit, 1815 N University, Peoria, IL 61604, United States of America., Utt KD; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America.
Jazyk: angličtina
Zdroj: Carbohydrate polymers [Carbohydr Polym] 2024 Aug 15; Vol. 338, pp. 122186. Date of Electronic Publication: 2024 Apr 21.
DOI: 10.1016/j.carbpol.2024.122186
Abstrakt: Novel value-added starch-based materials can be produced by forming amylose inclusion complexes (AIC) with hydrophobic compounds. There is currently little research on AIC use as polymeric emulsifiers, particularly for AIC with fatty amine salt ligands. This work evaluated AIC emulsifiers by studying the structure and functionality of AIC composed of high amylose corn starch and fatty amine salts (10-18 carbons, including a mixture simulating vegetable oil composition) produced via steam jet cooking. X-ray scattering verified successful AIC formation, with peaks located near 7.0°, 12.8° and 19.9° 2θ. AIC were easily dispersed in water (80-85 °C) and remained in suspension at room temperature for weeks, unlike the uncomplexed ligands or starch. AIC were highly effective emulsifying agents, with emulsifying activity indexes of 213-229 m 2 g -1 at pH 5, and zeta potentials, a measure of electrostatic repulsion, as high as 43.4 mV. AIC dispersions had surface tension ranging from 24 to 41 mN/m and displayed surface-active properties superior to amylose complexes formed from fatty acid salts and competitive with common starch-based emulsifiers. These findings demonstrate that fatty amine salt AIC are effective emulsifiers that can be made from low-cost sources of fatty amine salts, such as vegetable oil derivatives.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Published by Elsevier Ltd.)
Databáze: MEDLINE
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