Structural features of starch-flavor complexation in food model systems

Autor:	Jeannette Nuessli, Béatrice Conde-Petit, Felix Escher
Rok vydání:	2006
Předmět:	Aqueous solution Starch Ligand Stereochemistry Supramolecular chemistry food and beverages law.invention chemistry.chemical_compound Crystallography chemistry law Amylose Helix Molecule Crystallization Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 17:227-235
ISSN:	0924-2244
Popis:	Starch, in particular the linear amylose fraction is able to form helical inclusion complexes with different volatile flavor compounds. Suitable ligands are non-covalently bound to starch by inducing the helication of amylose. The binding strength, the dimensions of the amylose helix, and the location of the ligand vary depending on the properties of the guest molecules. The helical segments of complexed amylose have a strong tendency to form supramolecular structures by helix–helix association. Starch-flavor complexation may induce spherulitic crystallization in the micrometer range, or the gelation of aqueous starch dispersions, depending on the complexation kinetics and the type of ligand.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d69357030fe92b6cc15be9a2d6631db3 https://doi.org/10.1016/j.tifs.2005.11.007 Zobrazit plný text záznamu Full Text from ScienceDirect