Tapanapunnitikul Onanong, Chaiseri Siree, Peterson Devin G, Thompson Donald B
Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand.
J Agric Food Chem. 2008 Jan 9;56(1):220-6. doi: 10.1021/jf071619o. Epub 2007 Dec 11.
High-amylose maize starch, with and without native lipid, was used to make inclusion complexes with flavor compounds to investigate the effect of water solubility of flavor compounds on inclusion complex formation. Two pairs of terpenes, having high and low water solubility, were used. Aqueous starches were dispersed by heat before adding the flavor compound. The amounts of starch, native lipid, and flavor compound in precipitates were determined, and inferences about the physical state were made using data from X-ray diffraction and differential scanning calorimetry. The water solubility of the flavor compound was related to the extent of inclusion complexation. For the higher water solubility flavor compounds, starch yield and flavor entrapment were higher, producing precipitates with the V 7 pattern. Complex formation with the low-solubility flavor compounds was most effective in the presence of native lipid, producing precipitates with the V 6 pattern. The lipid in native high-amylose maize starch may enhance complexation with low-solubility compounds by forming ternary coinclusion complexes of starch-lipid-flavor.
使用含有和不含天然脂质的高直链玉米淀粉与风味化合物形成包合物，以研究风味化合物的水溶性对包合物形成的影响。使用了两对具有高水溶性和低水溶性的萜类化合物。在添加风味化合物之前，通过加热使水性淀粉分散。测定沉淀物中淀粉、天然脂质和风味化合物的含量，并利用X射线衍射和差示扫描量热法的数据对物理状态进行推断。风味化合物的水溶性与包合络合程度有关。对于水溶性较高的风味化合物，淀粉产率和风味截留率较高，产生具有V 7模式的沉淀物。在天然脂质存在下，与低溶解度风味化合物的络合形成最为有效，产生具有V 6模式的沉淀物。天然高直链玉米淀粉中的脂质可能通过形成淀粉-脂质-风味的三元共包合物来增强与低溶解度化合物的络合。
