Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch

Document Type

Article

Publication Date

6-25-2021

Abstract

Octenyl succinic acid debranched starch (OSA-DBS) was prepared from waxy corn starch using pullulanase and octenyl succinic anhydride as an esterifying agent. Flavor substances (n-caproaldehyde, n-heptanal, n-octaldehyde, γ-caprolactone, γ-heptanolactone, γ-caprolactone, 2, 5-dimethyl-pyrazine, 2, 3, 5-trimethyl-pyrazine and 2, 3, 5, 6-tetramethylpyrazine) with different configurations were successfully included in OSA-DBS.The inclusion complexes showed improved thermal stability, in the decreasing order: linear < circular < stereoscopic. The inclusion complexes may be spherical, with particle sizes in the range of 90-180 nm, and the particle size distribution of the pyrazine inclusion complex was more uniform than the others. For the same configuration, the inclusion efficiency and drug-loading amount tended to increase with the number of carbon atoms, the highest values (78.50% and 21.41%) being observed for the OSA-DBS-2, 3, 5, 6-tetramethyl-pyrazine complex.

Publication Source (Journal or Book title)

Shipin Kexue/Food Science

First Page

60

Last Page

66

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