Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran

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dc.rights.license Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.contributor.author Gunenc, Aynur
dc.contributor.author Kong, Lingyan
dc.contributor.author Elias, Ryan J.
dc.contributor.author Ziegler, Gregory R.
dc.date.accessioned 2020-05-11T20:36:57Z
dc.date.available 2020-05-11T20:36:57Z
dc.date.issued 2018-09-01
dc.identifier.citation Gunenc, A., Kong, L., Elias, R., Ziegler, G. (2018): Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran. Food Chemistry, vol. 259. DOI:https://doi.org/10.1016/j.foodchem.2018.02.149 en_US
dc.identifier.uri http://ir.ua.edu/handle/123456789/6769
dc.description.abstract The formation of high amylose corn starch (HACS)-alkylresorcinol (AR) inclusion complexes was demonstrated using HACS and a crude AR extract from rye bran, and was confirmed by complementary characterization techniques. Inclusion complex was extracted using hot 2-propanol/water (3:1), and thirteen different AR homologs were identified in the 2-propanol/water extract. However, this extraction regime was insufficient to remove all guests from the inclusion complexes, but did result in annealing of the V-type crystallinity, yielding an endotherm with higher onset and peak temperatures and dissociation enthalpy. The remaining guest compounds were recovered by disruption of the inclusion complexes with DMSO followed by liquid-liquid extraction. A total of nine AR homologs were recovered and two saturated long alkyl chain AR homologs (C21:0 and C19:0) were obviously enriched in the complexes compared to the crude AR extract. The formation of HACS-AR inclusion complexes may have the potential to inhibit staling in baked goods. en_US
dc.format.mimetype application/pdf en_US
dc.language English en_US
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject starch en_US
dc.subject Amylose en_US
dc.subject Alkylresorcinols en_US
dc.subject Inclusion complexes en_US
dc.subject Rye bran en_US
dc.title Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran en_US
dc.type text en_US


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