An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures.
作者： Anna Marinopoulou , Efthimios Papastergiadis , Stylianos N. Raphaelides
DOI: 10.1016/J.FOODRES.2016.10.035
关键词: Amylomaize 、 Crystallinity 、 Oleic acid 、 Fourier transform infrared spectroscopy 、 Polymer chemistry 、 Enzymatic hydrolysis 、 Fatty acid 、 Amylose 、 Dissociation (chemistry) 、 Chemistry
摘要: Amylomaize (Hylon VII) starch-fatty acid (capric, myristic, palmitic, stearic, oleic) complexes prepared at 30, 50 or 70°C were studied using XRD, DSC, SEM, TGA and FTIR techniques. XRD diffractograms displayed the typical V-form of complexed amylose regardless temperature preparing complexes. The degree crystallinity increased while size crystals formed decreased as preparation increased. DSC thermograms showed that dissociation was proportionally to chain length increase fatty acid. indicated oleic adequately protected in form SEM micrographs presence either spherulites lamellae. Enzymatic hydrolysis led quantitative recovery guest molecules. Hylon VII proved be a suitable prospective complexing agent for production lipids.
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