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

Publication date:

1 September 2018


Source:Food Chemistry, Volume 259

Author(s): Aynur Gunenc, Lingyan Kong, Ryan J. Elias, Gregory R. Ziegler

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.





Authors:   Author(s): Aynur Gunenc, Lingyan Kong, Ryan J. Elias, Gregory R. Ziegler
Journal:   Food Chemistry
Volume:   259
Year:   2018
Pages:   1
DOI:   10.1016/j.foodchem.2018.02.149
Publication date:   15-Apr-2018
Facts, background information, dossiers
  • Endotherm
  • crystallinity
  • corn
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