首页|Formation and characterization of debranched starch-alcohol complexes with six aliphatic alcohols
Formation and characterization of debranched starch-alcohol complexes with six aliphatic alcohols
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NSTL
Elsevier
Recently, starch-lipid V-type complexes have attracted widespread attention due to their anti-digestibility. The complexing behaviors of debranched starch (DBS) with six different aliphatic alcohols [n-hexanol (Hex), noctanol (Oct), n-decanol (Dec), lauryl alcohol (Lau), tetradecyl alcohol (Tet), and cetanol (Cet)] were characterized using Differential Scanning Calorimetry (DSC), X-ray diffraction (XRD), Fourier Transform Infrared (FTIR) spectroscopy, Raman spectroscopy and Scanning Electron Microscopy (SEM). DBS could form V-type complexes with all six aliphatic alcohols. Specifically, DBS formed type I and type II complexes with Oct, Lau and Cet and only type II complexes with other aliphatic alcohols. Moreover, DBS formed type IIa and type IIb complexes with Oct and Lau. With the increase in the carbon chain length, the peak melting temperature and relative crystallinity of the complexes gradually increased. There was a linear negative correlation between the complexing index and the carbon number of aliphatic alcohols. This study will provide new information about starch-alcohol complexes formed by DBS and aliphatic alcohols.
NSTL
Elsevier
