title: Preparation and structural characterization of corn starch-aroma compound inclusion complexes.
abstract: BACKGROUND
  Six corn starch inclusion complexes were synthesized using small nonpolar or weak polar aroma compounds (heptanolide, carvone and menthone) and small polar aroma compounds (linalool, heptanol and menthol). The objectives of this study were to (a) investigate the ability of corn starch to form inclusion complexes with these aroma compounds and (b) characterize the structure of the corn starch inclusion complexes.
  
  
  RESULTS
  The resulting inclusion ratios were 75.6, 36.9, 43.8, 91.9, 67.2 and 54.7% for heptanolide, carvone, menthone, linalool, heptanol and menthol respectively. The inclusion complexes had laminated structures with a certain amount of holes or blocky constructions. Compared with gelatinized corn starch, the transition temperatures, peak temperatures and enthalpies of the inclusion complexes were significantly different. The major peak of CO at 1771 cm-1and significant peak shifts revealed the formation of inclusion complexes. X-ray diffractometry (XRD) analyses revealed that the crystallinity of corn starch-polar aroma compound inclusion complexes increased. Based on cross-polarization magic angle spinning13C nuclear magnetic resonance (CP-MAS13C NMR) results, novel peaks and chemical shifts were attributed to the presence of small aroma compounds, thereby confirming the formation of corn starch inclusion complexes.
  
  
  CONCLUSIONS
  Small nonpolar and polar aroma compounds can be complexed to corn starch. © 2016 Society of Chemical Industry.
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Shu
authors.initials: S
authors.lastname: Zhang
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Yibin
authors.initials: Y
authors.lastname: Zhou
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Shanshan
authors.initials: S
authors.lastname: Jin
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Meng
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Liping
authors.initials: L
authors.lastname: Yang
authors.affiliation: School of Tea and Food Technology, Anhui Agricultural University, 130 Chang Jiang West Road, Hefei, 230036, China.
authors.forename: Haisong
authors.initials: H
authors.lastname: Wang
mesh_terms: D000080462:Acyclic Monoterpenes; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D000081005:Cyclohexane Monoterpenes; D004355:Drug Stability; D005524:Food Technology; D019850:Heptanol / Q000737:chemistry; D006860:Hydrogen Bonding; D009682:Magnetic Resonance Spectroscopy; D008610:Menthol / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D039821:Monoterpenes / Q000737:chemistry; D012677:Sensation; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013816:Thermodynamics; D014961:X-Ray Diffraction
chemical_list: D000080462:Acyclic Monoterpenes; D000081005:Cyclohexane Monoterpenes; D039821:Monoterpenes; D008610:Menthol; C006923:carvone; D019850:Heptanol; D013213:Starch; C019466:menthone; C018584:linalool
keywords: corn starch; inclusion complexes; nonpolar or weak polar aroma compounds; polar aroma compounds; structural characteristics