Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention
| Autor: | Céline Jouquand, Violette Ducruet, P.-Y. Le Bail |
|---|---|
| Přispěvatelé: | Science de l'Aliment et de l'Emballage (SCALE), Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2006 |
| Předmět: |
chemistry.chemical_classification
Chromatography biology Starch DIFFRACTION RAYON X food and beverages General Medicine biology.organism_classification Polysaccharide Hexanal Analytical Chemistry chemistry.chemical_compound Differential scanning calorimetry chemistry Amylose [SDV.IDA]Life Sciences [q-bio]/Food engineering Organic chemistry Aroma compound Aroma Food Science Hexanol |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2006, 96, pp.461-470. ⟨10.1016/j.foodchem.2005.03.001⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2005.03.001 |
| Popis: | Interactions between aroma compounds and starch matrices may increase the retention of aroma compounds. In particular, the linear amylose of starch, is able to form inclusion complexes with a wide variety of flavour compounds. The retention of four C6 aroma compounds (hexanol, hexanal, trans -2-hexenal and 2-hexanone) in model starch dispersions was measured using the exponential dilution method. The complexing behaviour of these aroma compounds with amylose and two starch dispersions was studied by differential scanning calorimetry (DSC) and X-ray diffraction, to determine the relative importance of this factor. The ability of hexanol and hexanal to induce a specific interaction with amylose is showed by both methods. This can explain their high retention in model starch dispersions. In contrast, the inability of 2-hexanone to interact with amylose explained its low level of retention. |
| Databáze: | OpenAIRE |
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