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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.
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.
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