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Structure and functionality of surface-active amylose-fatty amine salt inclusion complexes.

Gordon W Selling¹, William T Hay², Steven C Peterson¹

¹USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Plant Polymer Research Unit, 1815 N University, Peoria, IL 61604, United States of America.

Carbohydrate Polymers

|May 19, 2024

Summary

Novel starch-based emulsifiers were created using amylose inclusion complexes (AIC) with fatty amine salts. These AIC demonstrate excellent emulsifying properties, offering a sustainable alternative derived from vegetable oils.

Keywords:

Amylose complex Emulsifiers Emulsifying properties Nanoparticles Rheology

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Area of Science:

Food Science
Materials Science
Polymer Chemistry

Background:

Amylose inclusion complexes (AIC) offer potential as novel value-added starch-based materials.
Research on AIC as polymeric emulsifiers, especially with fatty amine salts, is limited.
Fatty amine salts are hydrophobic compounds that can form inclusion complexes with amylose.

Purpose of the Study:

To evaluate amylose inclusion complexes (AIC) formed with fatty amine salts as effective emulsifiers.
To investigate the structure and functionality of AIC produced from high amylose corn starch and fatty amine salts.
To compare the emulsifying performance of these AIC with existing starch-based emulsifiers.

Main Methods:

Formation of AIC using steam jet cooking with high amylose corn starch and fatty amine salts (C10-C18).
X-ray scattering to verify AIC structure (peaks at 7.0°, 12.8°, 19.9° 2θ).
Assessment of dispersion stability, emulsifying activity index, zeta potential, and surface tension.

Main Results:

Successful AIC formation was confirmed by X-ray scattering.
AIC dispersions exhibited excellent stability in water and at room temperature.
High emulsifying activity index (213-229 m²g⁻¹) and zeta potential (up to 43.4 mV) were observed.
Surface tension reduction and surface-active properties superior to fatty acid salt AIC and competitive with commercial starch emulsifiers.

Conclusions:

Fatty amine salt AIC are highly effective polymeric emulsifiers.
AIC derived from low-cost fatty amine salts, like vegetable oil derivatives, are viable.
This research expands the application of starch-based materials in emulsification technology.