Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions
Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95 oC). Different conditions influenced the format...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Chiang Mai University
2018
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| Acceso en línea: | https://hdl.handle.net/10568/97141 |
| _version_ | 1855543473771380736 |
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| author | Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong |
| author_browse | Dubreucq, Eric Gibert, Olivier Piyachomkwan, Kuakoon Sriroth, Klanarong Tran, Thierry Wongprayoon, Suchitra |
| author_facet | Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong |
| author_sort | Wongprayoon, Suchitra |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95 oC). Different conditions influenced the formation, crystalline structure, morphology and thermostability of the complexes. Complexation occurred under the same conditions, and in competition with, retrogradation. Lower starch concentration favored the formation of complexes. At 3% starch concentration, complexation at 60 oC produced more complexes, but with lower thermostability (Tp 96 oC) and smaller crystallite sizes (4.78-4.83 nm), compared to complexes obtained at 95 oC (111-117oC, 13.18-14.31 nm) that exhibited a highly crystalline torus/disc spherulitic morphology. These results confirm that the properties of starch-fatty acid complexes can be tailored to meet specific application requirements, by adjusting both the completed debranching and complexation conditions. |
| format | Journal Article |
| id | CGSpace97141 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Chiang Mai University |
| publisherStr | Chiang Mai University |
| record_format | dspace |
| spelling | CGSpace971412025-03-13T09:46:01Z Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong lauric acid ácido láurico starch Chickpea starch was debranched with pullulanase, then complexed with lauric acid (LA) using two starch concentrations (3 and 10% w/w), two starch/LA mole ratios (1:0.1 and 1:1 mol anhydroglucose unit/mol LA) and two complexation temperatures (60 and 95 oC). Different conditions influenced the formation, crystalline structure, morphology and thermostability of the complexes. Complexation occurred under the same conditions, and in competition with, retrogradation. Lower starch concentration favored the formation of complexes. At 3% starch concentration, complexation at 60 oC produced more complexes, but with lower thermostability (Tp 96 oC) and smaller crystallite sizes (4.78-4.83 nm), compared to complexes obtained at 95 oC (111-117oC, 13.18-14.31 nm) that exhibited a highly crystalline torus/disc spherulitic morphology. These results confirm that the properties of starch-fatty acid complexes can be tailored to meet specific application requirements, by adjusting both the completed debranching and complexation conditions. 2018-07 2018-09-10T15:44:56Z 2018-09-10T15:44:56Z Journal Article https://hdl.handle.net/10568/97141 en Open Access Chiang Mai University Wongprayoon, Suchitra, Tran, Thierry, Gibert, Oliver, Dubreucq, Eric, Piyachomkwan, Kuakoon, & Sriroth, Klanarong (2018). Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions. Chiang Mai Journal of Science, 45(4), 1796–1810. Retrieved from http://epg.science.cmu.ac.th/ejournal/dl.php?journal_id=9319 |
| spellingShingle | lauric acid ácido láurico starch Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title | Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title_full | Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title_fullStr | Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title_full_unstemmed | Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title_short | Characterization of Crystalline Structure and Thermostability of Debranched Chickpea Starch-Lauric Acid Complexes Prepared Under Different Complexation Conditions |
| title_sort | characterization of crystalline structure and thermostability of debranched chickpea starch lauric acid complexes prepared under different complexation conditions |
| topic | lauric acid ácido láurico starch |
| url | https://hdl.handle.net/10568/97141 |
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