Interaction between amylose and beta-cyclodextrin investigated by complexing with conjugated linoleic acid

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Amylose and beta-cyclodextrin (betaCD) are common food components and additives, respectively.
• Bioactive compounds like conjugated linoleic acid (CLA) can form inclusion complexes with both amylose and betaCD.

Purpose of the Study:

• To investigate the interaction between amylose and betaCD.
• To explore the formation and properties of a three-component complex involving amylose, betaCD, and CLA.
• To assess the potential of amylose-betaCD complexes for modulating food properties and bioactive compound delivery.

Main Methods:

• Complexation studies involving amylose, betaCD, and CLA.
• Analysis of thermal stability, extractable betaCD, differential scanning calorimetry (DSC), X-ray diffraction, and thermogravimetric analyses.
• Determination of amylolytic digestibility of the three-component complex.

Main Results:

• Evidence of amylose-betaCD interaction shown by reduced thermal stability and decreased extractable betaCD.
• A self-assembled amylose-CLA-betaCD complex exhibited intermediate thermal stability and high acid stability.
• The three-component complex demonstrated the highest amylolytic digestibility (74.43%) compared to binary complexes.

Conclusions:

• BetaCD can be utilized to control amylose crystallization, influencing food product quality.
• The amylose-betaCD complex shows promise for enhancing the delivery efficiency of CLA and other bioactive compounds.
• BetaCD is likely incorporated within the helical structure of amylose in the complex.