Interaction between Amylose and β-Cyclodextrin Investigated by Complexing with Conjugated Linoleic Acid

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• 作者：Ying Yang ; Zhengbiao Gu ; Hui Xu ; Fengwei Li ; Genyi Zhang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：May 12, 2010
• 年：2010
• 卷：58
• 期：9
• 页码：5620-5624
• 全文大小：758K
• 年卷期：v.58,no.9(May 12, 2010)
• ISSN：1520-5118

文摘

Interaction between amylose, a common food component, and β-cyclodextrin (βCD), an often used food additive, was investigated by incorporating a third component of bioactive conjugated linoleic acid (CLA) that could form an inclusion complex with both amylose and βCD. The existence of an amylose−βCD interaction was first evidenced by a reduced thermal stability of amylose in the amylose−βCD complex and a decrease of extractable βCD from 60 to 51.40% after their complexation. The way of their interaction was then explored in a three-component system, in which the amount of CLA is high enough to oversaturate both amylose and βCD. In comparison to the amylose−CLA and βCD−CLA complexes, a self-assemblied amylose−CLA−βCD three-component complex confirmed by differential scanning calorimetry (DSC), X-ray diffraction, and thermogravimetric analyses showed an in-between thermal stability, high acid stability, and the highest amylolytic digestibility (74.43%), which suggests that βCD is likely sandwiched between the helical amylose chains in the amylose−βCD complex. Therefore, βCD can be used to manipulate the crystallization process of amylose to modulate food product quality, and the amylose−βCD complex could also be applied to improve the delivery efficiency of CLA and other bioactive compounds.