Search results for: INSOLUBLE COMPLEXES

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

  Publication

  • A. Gonzalez
  • Y. Wang
  • H. Staroszczyk
  • C. Brownmiller
  • S. Lee

  - STARCH-STARKE - Year 2018

  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...

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• Effect of Hydroxypropylation and Beta-Amylase Treatment on Complexation of Debranched Starch With Naringenin

  Publication

  • A. Gonzalez
  • Y. Wang
  • H. Staroszczyk
  • C. Brownmiller
  • S. Lee

  - STARCH-STARKE - Year 2018

  Naringenin exhibits many health benefits but it has limited water solubility and consequently low bioavailability. The objective of this study is to investigate the effect of hydroxypropylation and enzymatic treatments on starch complexation with naringenin. Potato starch and Hylon VII are hydroxypropylated to two substitution degrees and then debranched or debranched/β‐amylase treated prior to complexing with naringenin. Both...

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