Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin - Publication - MOST Wiedzy

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Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin

Abstract

Starch inclusion complexation has been shown to improve solubility of water insoluble molecules. Potato starch and Hylon VII are acetylated at two levels and then debranched alone or combined with β‐amylase hydrolysis, and its complexes with naringenin are prepared in aqueous conditions and characterized in this study. Both soluble and insoluble complexes are formed with the soluble complex present in the supernatant and the insoluble complex as the precipitate after centrifugation. The recovery of the soluble complexes and the naringenin content increased when starch is acetylated, and further increased when the β‐amylase treatment is included. The naringenin contents in both complexes from Hylon VII are significantly greater than those from potato starch regardless of treatments. The insoluble complexes comprise a greater naringenin content than the soluble counterparts for both starches. FTIR spectra and thermal properties by differential scanning calorimetry confirm the molecular interaction between starch and naringenin for both complexes. This work is the first to demonstrate that starch derivatives form complexes with naringenin, and both acetylation and the beta‐amylase treatment improve their complexation.

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Authors (5)

Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
STARCH-STARKE no. 70, edition 5-6, pages 1 - 11,
ISSN: 0038-9056
Language:
English
Publication year:
2018
Bibliographic description:
Gonzalez A., Wang Y., Staroszczyk H., Brownmiller C., Lee S.: Effect of Acetylation and Beta‐Amylase Treatment on Complexation of Debranched Starch with Naringenin// STARCH-STARKE. -Vol. 70, iss. 5-6 (2018), s.1-11
DOI:
Digital Object Identifier (open in new tab) 10.1002/star.201700262
Verified by:
Gdańsk University of Technology

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