Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
Food Chem. 2013 May 1;138(1):256-62. doi: 10.1016/j.foodchem.2012.09.097. Epub 2012 Nov 5.
Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were characterized. The results showed that modification of starch had little influence on the wide angle X-ray diffraction pattern of complex (eightfold single helix), but did so on the complexation index and precipitation yield. Inclusion complexes with chemically modified starch showed a lower range of thermostability and recrystallization temperatures. Addition of complex considerably influenced the rheological properties of wheat starch, and the effect was dependent on the type of modified starch used. It may be concluded that starch inclusion complexes, with a range of properties and potential food applications, may be feasibly prepared by using diverse modified high-amylose maize starches.
直链淀粉可以与各种小分子形成包合物。与天然淀粉相比，改性淀粉具有不同的独特性质。本研究采用化学/酶法改性的高直链玉米淀粉与α-萘酚形成包合物，并对复合物的物理性质及其对小麦淀粉流变性的影响进行了表征。结果表明，淀粉的改性对复合物（八倍单螺旋）的广角 X 射线衍射图谱影响较小，但对包合指数和沉淀产率有影响。化学改性淀粉形成的包合物热稳定性和重结晶温度范围较低。复合物的添加对小麦淀粉的流变性质有很大的影响，其影响取决于所使用的改性淀粉的类型。可以得出结论，通过使用不同的改性高直链玉米淀粉，可以制备具有一系列性质和潜在食品应用的淀粉包合物。
