Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system

Food Chemistry
Lihe YeoDevin G Peterson

Abstract

This study investigated how hydrophobicity, solubility and the concentration of flavour compounds related to inclusion complexation by dispersed native high amylose maize starch (HAMS). The effect of native lipid on flavour retention and the effect of time (one day to one month) on flavour retention and precipitated starch yield was also examined. Flavour-starch complexation was dependent on the flavour compound hydrophobicity, the flavour concentration in a dose-dependent manner and also influenced by time (increased during storage). Flavour composition also influenced starch complexation; no flavour complexes were reported with limonene by itself but were observed when added in binary flavour mixtures with menthone or thymol. Furthermore, no difference in flavour retention was observed for native and lipid-free starch dispersions. In summary, flavour inclusion complexes with HAMS exhibited cooperativity-type binding behaviour; with a critical ligand concentration needed for a stable physical association between flavour compounds and HAMS.

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Citations

Jun 12, 2016·Chemistry & Biodiversity·David GraceAthar Ata
May 2, 2021·Advances in Colloid and Interface Science·Edgar Alan Cortés-MoralesGonzalo Velazquez
May 29, 2021·Critical Reviews in Food Science and Nutrition·Rongrong MaYaoqi Tian
May 23, 2020·International Journal of Biological Macromolecules·Paulo Vitor França LemosJanice Izabel Druzian

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