title: Effects of chemical and enzymatic modifications on starch-stearic acid complex formation.
abstract: Debranched unacetylated and acetylated potato starches with two degrees of substitution, 0.041 (low) and 0.078 (high), combined with or without β-amylase hydrolysis were prepared to form soluble and insoluble complexes with stearic acid. The effects of modifications on the complexation, thermal properties, and X-ray patterns of soluble and insoluble complexes were investigated. Acetylation decreased the recovery of insoluble complexes but increased that of soluble complexes. Low acetylated, β-amylase-treated starch had a significantly increased amount of complexed stearic acid (123.1 mg/g) for insoluble complexes; high acetylated, β-amylase-treated starch had the highest complexed stearic acid (61.2 mg/g) for the soluble complexes. The melting temperature of the complexes decreased with acetylation. All β-amylase-treated acetylated complexes displayed the V-type diffraction pattern with peaks at 2θ = 7.4°, 12.9°, and 20°. These results suggest that starch can be modified by acetylation, debranching, and/or β-amylase to produce significant quantities of soluble starch-stearic acid complexes.
authors.affiliation: Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States.
authors.forename: Emily Oluwaseun
authors.initials: EO
authors.lastname: Arijaje
authors.forename: Ya-Jane
authors.initials: YJ
authors.lastname: Wang
authors.forename: Sara
authors.initials: S
authors.lastname: Shinn
authors.forename: Utkarsh
authors.initials: U
authors.lastname: Shah
authors.forename: Andrew
authors.initials: A
authors.lastname: Proctor
mesh_terms: D006868:Hydrolysis; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013229:Stearic Acids / Q000737:chemistry*; D014961:X-Ray Diffraction; D001614:beta-Amylase / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D013229:Stearic Acids; C031183:stearic acid; D013213:Starch; D001614:beta-Amylase