Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran

Aynur Gunenc, Lingyan Kong, Ryan J. Elias, Gregory R. Ziegler

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

The formation of high amylose corn starch (HACS)-alkylresorcinol (AR) inclusion complexes was demonstrated using HACS and a crude AR extract from rye bran, and was confirmed by complementary characterization techniques. Inclusion complex was extracted using hot 2-propanol/water (3:1), and thirteen different AR homologs were identified in the 2-propanol/water extract. However, this extraction regime was insufficient to remove all guests from the inclusion complexes, but did result in annealing of the V-type crystallinity, yielding an endotherm with higher onset and peak temperatures and dissociation enthalpy. The remaining guest compounds were recovered by disruption of the inclusion complexes with DMSO followed by liquid-liquid extraction. A total of nine AR homologs were recovered and two saturated long alkyl chain AR homologs (C21:0 and C19:0) were obviously enriched in the complexes compared to the crude AR extract. The formation of HACS-AR inclusion complexes may have the potential to inhibit staling in baked goods.

Original languageEnglish (US)
Pages (from-to)1-6
Number of pages6
JournalFood Chemistry
Volume259
DOIs
StatePublished - Sep 1 2018

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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