Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose

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dc.contributor.authorKong, Lingyan
dc.contributor.authorZiegler, Gregory R.
dc.contributor.otherPennsylvania Commonwealth System of Higher Education (PCSHE)
dc.contributor.otherPennsylvania State University
dc.contributor.otherPennsylvania State University - University Park
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.date.accessioned2020-05-12T16:45:58Z
dc.date.available2020-05-12T16:45:58Z
dc.date.issued2014-10-13
dc.description.abstractIn the present study, we introduce a simple method to prepare inclusion complexes by "inserting" guest molecules into preformed "empty" V-type amylose helices. Ascorbyl palmitate (AscP) was used as a model guest material to investigate the effect of solvent environment, complexation temperature, annealing and guest concentration on inclusion complex formation. High complexation temperature was not necessary for encapsulating guest molecules in amylose helices, avoiding thermal degradation of guest compounds. This method would also avoid the wasting of guest materials because uncomplexed guest can be reused. It was found in the study that intermediate ethanol and acetone concentrations (generally 40-60%, v/v) at room temperature were appropriate for the complexation between V-amylose and AscP. Annealing, i.e. heat treatment in ethanol solutions at elevated temperatures (45-70 degrees C), was able to significantly increase the crystallinity of V-amylose and V-starch to as high as 65% and facilitate greater complexation evidenced from higher enthalpies, probably due to more regularly arranged helical cavities in larger crystalline phase. The complexation between V-amylose and AscP was also found to be enhanced with AscP concentration, while the dissociation temperature experienced a slight decrease. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.citationKong, L., Ziegler, G. (2014): Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose. Carbohydrate Polymers, vol. 111. DOI:https://doi.org/10.1016/j.carbpol.2014.04.033
dc.identifier.doi10.1016/j.carbpol.2014.04.033
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.orcidhttps://orcid.org/0000-0002-3881-649X
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6773
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier
dc.rights.licenseAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectStarch
dc.subjectAmylose
dc.subjectInclusion complex
dc.subjectBioactive
dc.subjectAscorbyl palmitate
dc.subjectMolecular encapsulation
dc.subjectX-RAY-DIFFRACTION
dc.subjectINCLUSION COMPLEXES
dc.subjectSTRUCTURAL FEATURES
dc.subjectCONTROLLED-RELEASE
dc.subjectCRYSTAL-STRUCTURE
dc.subjectRETROGRADATION
dc.subjectGELATINIZATION
dc.subjectFIBERS
dc.subjectChemistry, Applied
dc.subjectChemistry, Organic
dc.subjectPolymer Science
dc.subjectChemistry
dc.titleMolecular encapsulation of ascorbyl palmitate in preformed V-type starch and amyloseen_US
dc.typetext
dc.typeArticle
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