Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures
Starch is often chemically modified to improve its emulsification properties for food processing applications. Amylose inclusion complexes prepared using single pure fatty acid salts have been shown to be effective emulsifiers but these salts could be prohibitively expensive for industrial productio...
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| Language: | English |
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Elsevier
2025-03-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925000222 |
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| author | Gordon W. Selling James A. Kenar Steven C. Cermak Milagros P. Hojilla-Evangelista William T. Hay Kelly D. Utt Bret J. Chisholm |
| author_facet | Gordon W. Selling James A. Kenar Steven C. Cermak Milagros P. Hojilla-Evangelista William T. Hay Kelly D. Utt Bret J. Chisholm |
| author_sort | Gordon W. Selling |
| collection | DOAJ |
| description | Starch is often chemically modified to improve its emulsification properties for food processing applications. Amylose inclusion complexes prepared using single pure fatty acid salts have been shown to be effective emulsifiers but these salts could be prohibitively expensive for industrial production. Therefore, amylose inclusion complex were prepared by steam jet cooking using more economical fatty acid salt mixtures of differing compositions derived from different plant oils. Complexes were obtained in 92–96 % yield and had good surface active properties regardless of the fatty acid salt composition. The complexes exhibited Type I 61V helical crystalline structures. Fourier transform infrared and nuclear magnetic resonance spectroscopy confirmed complex formation. Aqueous suspensions of the complexes had Newtonian behavior with viscosities and surface tensions between 0.0020 to 0.0028 Pa s and 43 and 49 mN m−1, respectively. Complexes emulsified corn oil at a 1:3 ratio of corn oil to complex suspensions, giving emulsion activity and stability indices between 180–213 m2 g−1 and 33–41 min, respectively. These complexes prepared from an array of more economical fatty acid salt mixtures performed comparably to more costly complexes prepared from pure individual fatty acid salts. These starch-based emulsifiers are produced using industrially available equipment making them desirable for food and nonfood applications. |
| format | Article |
| id | doaj-art-7496d85dd410423194e52caffbf2945d |
| institution | DOAJ |
| issn | 2666-8939 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-7496d85dd410423194e52caffbf2945d2025-08-20T02:52:21ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392025-03-01910068210.1016/j.carpta.2025.100682Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixturesGordon W. Selling0James A. Kenar1Steven C. Cermak2Milagros P. Hojilla-Evangelista3William T. Hay4Kelly D. Utt5Bret J. Chisholm6Plant Polymer Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAFunctional Foods Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USA; Corresponding author.Bio-Oils Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAPlant Polymer Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAMycotoxin Prevention and Applied Microbiology Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAPlant Polymer Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAPlant Polymer Research Unit, USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 N, University Street, Peoria, IL 61604, USAStarch is often chemically modified to improve its emulsification properties for food processing applications. Amylose inclusion complexes prepared using single pure fatty acid salts have been shown to be effective emulsifiers but these salts could be prohibitively expensive for industrial production. Therefore, amylose inclusion complex were prepared by steam jet cooking using more economical fatty acid salt mixtures of differing compositions derived from different plant oils. Complexes were obtained in 92–96 % yield and had good surface active properties regardless of the fatty acid salt composition. The complexes exhibited Type I 61V helical crystalline structures. Fourier transform infrared and nuclear magnetic resonance spectroscopy confirmed complex formation. Aqueous suspensions of the complexes had Newtonian behavior with viscosities and surface tensions between 0.0020 to 0.0028 Pa s and 43 and 49 mN m−1, respectively. Complexes emulsified corn oil at a 1:3 ratio of corn oil to complex suspensions, giving emulsion activity and stability indices between 180–213 m2 g−1 and 33–41 min, respectively. These complexes prepared from an array of more economical fatty acid salt mixtures performed comparably to more costly complexes prepared from pure individual fatty acid salts. These starch-based emulsifiers are produced using industrially available equipment making them desirable for food and nonfood applications.http://www.sciencedirect.com/science/article/pii/S2666893925000222Amylose inclusion complexEmulsifiersSurfactantFatty acid saltsPlant oilsInclusion complex |
| spellingShingle | Gordon W. Selling James A. Kenar Steven C. Cermak Milagros P. Hojilla-Evangelista William T. Hay Kelly D. Utt Bret J. Chisholm Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures Carbohydrate Polymer Technologies and Applications Amylose inclusion complex Emulsifiers Surfactant Fatty acid salts Plant oils Inclusion complex |
| title | Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| title_full | Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| title_fullStr | Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| title_full_unstemmed | Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| title_short | Characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| title_sort | characterization and emulsification properties of amylose inclusion complexes prepared from corn starch and plant oil derived fatty acid sodium salt mixtures |
| topic | Amylose inclusion complex Emulsifiers Surfactant Fatty acid salts Plant oils Inclusion complex |
| url | http://www.sciencedirect.com/science/article/pii/S2666893925000222 |
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