Heinemann C, Conde-Petit B, Nuessli J, Escher F
Swiss Federal Institute of Technology (ETH) Zurich, Institute of Food Science, CH-8092 Zurich, Switzerland.
J Agric Food Chem. 2001 Mar;49(3):1370-6. doi: 10.1021/jf001079u.
Starch, in particular the linear amylose, is able to form inclusion complexes with a wide spectrum of ligand molecules, among them flavor compounds. The complexing ability of a homologous series of gamma- and delta-lactones with potato starch was followed by amperometric iodine titration, differential scanning calorimetry, and wide-angle X-ray diffraction measurements. Lactones with a linear chain of a size > or = C(5) form inclusion complexes with starch, whereas lactones with a short linear chain, such as gamma-heptalactone, show poor complexing ability. The thermal stability of starch-lactone complexes increases with increasing chain length of the lactone. In general, lactones induce the formation of V(h) helices. Only delta-decalactone complexes with starch were not definitely identified as V(h) amylose helices. Complexation of starch dispersions with lactones induce turbidity and gelation or phase separation, both phenomena being the result of microphase separation.
淀粉，尤其是直链淀粉，能够与多种配体分子形成包合物，其中包括风味化合物。通过安培滴定法、差示扫描量热法和广角X射线衍射测量，研究了一系列同系γ-和δ-内酯与马铃薯淀粉的络合能力。直链长度大于或等于C(5)的内酯与淀粉形成包合物，而直链较短的内酯，如γ-庚内酯，络合能力较差。淀粉-内酯络合物的热稳定性随内酯链长的增加而提高。一般来说，内酯会诱导形成V(h)螺旋。只有δ-癸内酯与淀粉的络合物不能明确鉴定为V(h)直链淀粉螺旋。淀粉分散体与内酯的络合会导致浊度、凝胶化或相分离，这两种现象都是微相分离的结果。
