Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry

Arijaje, Emily Oluwaseun; Jayanthi, Srinivas; Kumar, Thallapuranam Krishnaswamy Suresh; Wang, Ya‐Jane

doi:10.1002/star.201500030

Title: Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry

Journal Article · Thu May 07 00:00:00 EDT 2015 · Starch/Staerke

DOI:https://doi.org/10.1002/star.201500030· OSTI ID:1401384

Arijaje, Emily Oluwaseun ^[1]; Jayanthi, Srinivas ^[2]; Kumar, Thallapuranam Krishnaswamy Suresh ^[2]; Wang, Ya‐Jane ^[1]

Department of Food Science University of Arkansas Fayetteville AR USA
Department of Chemistry and Biochemistry University of Arkansas Fayetteville AR USA

Linear starch form inclusion complexes with fatty acids through hydrophobic interaction. The complexation between starch and fatty acid is affected by many factors, such as starch degree of polymerization (DP), fatty acid structure, and complexation conditions. There is limited information on the use of isothermal titration calorimetry (ITC) in understanding starch‐fatty acid interactions. The effects of temperature and concentration of hexanoic acid on the complexation of debranched waxy maize starch and potato amylose were investigated using ITC. The starch samples were characterized for their molecular size distribution and iodine affinity. Potato amylose and debranched waxy maize starch displayed a major peak DP of 330 and 25, and iodine affinity of 2.9 and 13.9, respectively. The ITC titration data were fitted best to a one set of binding site model. Complexation was exothermic and spontaneous for all reactions based on changes in enthalpy of free energy (ΔG). The binding affinity ( K _a ) of debranched waxy maize starch for hexanoic acid decreased with an increase in temperature from 25 to 45°C. The K _a and number of binding sites ( n ) for debranched waxy maize exceeded those of potato amylose, indicating a higher complexation of debranched waxy maize for hexanoic acid. The number of binding sites ( n ) and enthalpy of binding (Δ H ) values for both starches remained independent of temperature change. The ITC results demonstrated that debranched waxy maize starch was favored over potato amylose to complex hexanoic acid.

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Sponsoring Organization:: USDOE

OSTI ID:: 1401384

Journal Information:: Starch/Staerke, Journal Name: Starch/Staerke Vol. 67 Journal Issue: 9-10; ISSN 0038-9056

Publisher:: Wiley Blackwell (John Wiley & Sons)Copyright Statement

Country of Publication:: Germany

Language:: English

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Cited by: 5 works

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