FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (12): 60-66.doi: 10.7506/spkx1002-6630-20191112-154

• Food Chemistry • Previous Articles     Next Articles

Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch

FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin   

  1. (1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. Technology Transfer Center, Shanghai Institute of Technology, Shanghai 200235, China;3. School of Nutrition and Food Science, Louisiana State University, Louisiana Baton Rouge LA 70803, USA)
  • Online:2021-06-25 Published:2021-06-29

Abstract: Octenyl succinic acid debranched starch (OSA-DBS) was prepared from waxy corn starch using pullulanase and octenyl succinic anhydride as an esterifying agent. Flavor substances (n-caproaldehyde, n-heptanal, n-octaldehyde, γ-caprolactone, γ-heptanolactone, γ-caprolactone, 2,5-dimethyl-pyrazine, 2,3,5-trimethyl-pyrazine and 2,3,5,6-tetramethyl-pyrazine) with different configurations were successfully included in OSA-DBS. The inclusion complexes showed improved thermal stability, in the decreasing order: linear < circular < stereoscopic. The inclusion complexes may be spherical, with particle sizes in the range of 90–180 nm, and the particle size distribution of the pyrazine inclusion complex was more uniform than the others. For the same configuration, the inclusion efficiency and drug-loading amount tended to increase with the number of carbon atoms, the highest values (78.50% and 21.41%) being observed for the OSA-DBS-2,3,5,6-tetramethyl-pyrazine complex.

Key words: octenyl succinate debranched starch; flavor substances; different configurations; inclusion complex

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