title: Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes.
abstract: Complexes of amylose with fatty acids varying in carbon chain length and degree of unsaturation were prepared at 30, 50 or 70°C by dissolving amylose in 0.1N KOH and mixing with fatty acid potassium soap solution. The complexes were obtained in solid form as precipitates after neutralization. SEM microscopy revealed that the morphology of the complexes was that of ordered lamellae separated from amorphous regions whereas confocal laser scanning microscopy showed images of the topography of the guest molecules in the complex matrix. FTIR spectroscopy revealed that the absorption peak attributed to carbonyl group of free fatty acid was shifted when the fatty acid was in the form of amylose complex. Thermo-gravimetry showed that the unsaturated fatty acids were effectively protected from oxidation when they were complexed with amylose whereas enzymic hydrolysis experiments showed that the guest molecules were quantitatively released from the amylose complexes.
authors.affiliation: Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece; Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
authors.forename: Anna
authors.initials: A
authors.lastname: Marinopoulou
authors.affiliation: Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece.
authors.forename: Efthimios
authors.initials: E
authors.lastname: Papastergiadis
authors.affiliation: Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece. Electronic address: rafael@food.teithe.gr.
authors.forename: Stylianos N
authors.initials: SN
authors.lastname: Raphaelides
authors.affiliation: Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; Department of Chemistry, American University in Cairo, 11835 New Cairo, Egypt.
authors.forename: Michael G
authors.initials: MG
authors.lastname: Kontominas
mesh_terms: D000688:Amylose / Q000737:chemistry*; D055162:Biocatalysis; D003902:Detergents / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry*; D006868:Hydrolysis; D010084:Oxidation-Reduction
chemical_list: D003902:Detergents; D005227:Fatty Acids; D000688:Amylose
keywords: Amylose; Enzymic hydrolysis; Fatty acids; Morphology; Oxidative stability; V-amylose inclusion complexes