Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

Ursula V. Lay Ma, John D. Floros, Gregory Ray Ziegler

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose and high amylose maize starch formed inclusion complexes with the studied fatty acid esters. However, only retinyl palmitate formed a complex with amylopectin sufficient to cause precipitation. In general, ascorbyl palmitate resulted in the highest complexation, followed by retinyl palmitate and phytosterol ester. The presence of native lipids in high amylose maize starch did not inhibit complex formation. On the contrary, native lipids appear to increase the complexation yield and thermal stability of the starch-fatty acid ester inclusion complexes. The results of this study suggest that the formation of starch inclusion complexes with fatty acid esters seems to be limited by the solubility of the compound in the reaction medium and the structure of the molecule forming the ester with the fatty acid.

Original languageEnglish (US)
Pages (from-to)1869-1878
Number of pages10
JournalCarbohydrate Polymers
Volume83
Issue number4
DOIs
StatePublished - Feb 1 2011

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Amylose
Starch
Fatty acids
Esters
Fatty Acids
Ascorbyl palmitate
Amylopectins
Amylopectin
Phytosterols
Complexation
Lipids
Thermodynamic stability
Solubility
Molecules
retinol palmitate

All Science Journal Classification (ASJC) codes

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry

Cite this

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abstract = "The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose and high amylose maize starch formed inclusion complexes with the studied fatty acid esters. However, only retinyl palmitate formed a complex with amylopectin sufficient to cause precipitation. In general, ascorbyl palmitate resulted in the highest complexation, followed by retinyl palmitate and phytosterol ester. The presence of native lipids in high amylose maize starch did not inhibit complex formation. On the contrary, native lipids appear to increase the complexation yield and thermal stability of the starch-fatty acid ester inclusion complexes. The results of this study suggest that the formation of starch inclusion complexes with fatty acid esters seems to be limited by the solubility of the compound in the reaction medium and the structure of the molecule forming the ester with the fatty acid.",
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Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds. / Lay Ma, Ursula V.; Floros, John D.; Ziegler, Gregory Ray.

In: Carbohydrate Polymers, Vol. 83, No. 4, 01.02.2011, p. 1869-1878.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

AU - Lay Ma, Ursula V.

AU - Floros, John D.

AU - Ziegler, Gregory Ray

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N2 - The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose and high amylose maize starch formed inclusion complexes with the studied fatty acid esters. However, only retinyl palmitate formed a complex with amylopectin sufficient to cause precipitation. In general, ascorbyl palmitate resulted in the highest complexation, followed by retinyl palmitate and phytosterol ester. The presence of native lipids in high amylose maize starch did not inhibit complex formation. On the contrary, native lipids appear to increase the complexation yield and thermal stability of the starch-fatty acid ester inclusion complexes. The results of this study suggest that the formation of starch inclusion complexes with fatty acid esters seems to be limited by the solubility of the compound in the reaction medium and the structure of the molecule forming the ester with the fatty acid.

AB - The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose and high amylose maize starch formed inclusion complexes with the studied fatty acid esters. However, only retinyl palmitate formed a complex with amylopectin sufficient to cause precipitation. In general, ascorbyl palmitate resulted in the highest complexation, followed by retinyl palmitate and phytosterol ester. The presence of native lipids in high amylose maize starch did not inhibit complex formation. On the contrary, native lipids appear to increase the complexation yield and thermal stability of the starch-fatty acid ester inclusion complexes. The results of this study suggest that the formation of starch inclusion complexes with fatty acid esters seems to be limited by the solubility of the compound in the reaction medium and the structure of the molecule forming the ester with the fatty acid.

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