Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents

Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents

•Morphology and different structural levels of V-amylose complexes were evaluated.•Complexes displayed high dissociation temperature and IIb-type polymorphism.•Crystals tended to aggregate and form agglomerates of various sizes.•Complexes showed an aggregated strand structure interwoven with GMS.•Se...

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Bibliographic Details
Published in:Carbohydrate polymers 2016-09, Vol.148, p.371-379
Main Authors: Garcia, M.C., Pereira-da-Silva, M.A., Taboga, S., Franco, C.M.L.
Format: Article
Language:eng
Subjects:
Amylopectin
Amylose - chemistry
Amylose - metabolism
Emulsifier
Glycerol - chemistry
Inclusion complex
Microscopy
Starch - chemistry
V-amylose
X-Ray Diffraction
Zea mays - chemistry
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Summary:•Morphology and different structural levels of V-amylose complexes were evaluated.•Complexes displayed high dissociation temperature and IIb-type polymorphism.•Crystals tended to aggregate and form agglomerates of various sizes.•Complexes showed an aggregated strand structure interwoven with GMS.•Self-association tendency of GMS increased at high GMS concentrations. Morphology and different structural features of V-amylose complexes prepared with different concentrations (1%, 2%, 3%) of glycerol monostearate (GMS) and normal maize (NMS), waxy maize (WMS), and high amylose maize (HAMS) starches were evaluated using X-ray diffraction, differential scanning calorimetry, scanning electronic microscopy (SEM), atomic force microscopy (AFM), and transmission electronic microscopy (TEM). There was inclusion complex formation between all starches and GMS regardless of emulsifier concentration, with exception of WMS-2%GMS and WMS-3%GMS samples. All of the inclusion complexes displayed a V-type crystalline pattern and endothermic dissociation peaks between 115 and 120°C. They also displayed faceted crystalline structures with a tendency of the crystals to aggregate and form agglomerates of various sizes. TEM images of the complexes showed an aggregated strand structure interwoven with the GMS. Emulsifier and amylose quantities directly influenced complex formation. At high GMS concentrations, there was higher tendency of emulsifier to self-associate rather than form complexes with amylose.
ISSN:0144-8617
1879-1344