Structural and thermal characteristics of debranched starches complexed with lauric acid

Name: Suchitra Wongprayoon

LCSH: Kasetsart University -- Dissertations. Ph.D. (Biotechnology) 2017

Classification :.LCCS: TP248.S7

LCSH: Kasetsart University. Department of Biotechnology -- Dissertations

LCSH: Starch

LCSH: Pullulanase

LCSH: Lauric acid

Abstract: The purposes of this research were to investigate the effect of pullulanasedebranching and complexation conditions on complex formation, crystalline structure, morphology and thermostability of three different botanical starches (cassava, high amylose rice and chickpea starches) by complexing with lauric acid (LA). The first, chickpea starch was debranched with pullulanase, then complexed with 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 °C). Different conditions influenced 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 solid, complexation at 60 °C produced more complexes, but with lower thermostability (Tp 96-97 °C) and smaller crystallite sizes (4.78-4.83 nm), compared to complexes obtained at 95 °C (111-117 °C, 13.18-14.31 nm) that exhibited a highly crystalline torus/disc spherulitic morphology. Secondly, three starches with different amylose content and amylopectin structure were used to prepare complexes with LA and to investigate debranching effect on the formation, crystalline structure, morphology and thermostability of complexes. Under the same complexation condition (3% w/w starch solid, 1:0.1 starch/LA mole ratio and 95 °C), the formation of all three starch-LA complexes increased after debranching treatment. The relative crystallinity of complexes increased 2-4 times, while the amount of complexed LA increased 2-9 times depending on the starch type. These results confirm that the properties of starch-fatty acid complexes can be tailored to meet specific application requirements, by adjusting both the degree of debranching and complexation conditions.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Klanarong Sriroth

Role: Thesis Advisor

Name: Kuakoon Piyachomkwan

Role: Thesis Co-Advisor

Created: 2017

Modified: 2023-06-28

Issued: 2023-06-28

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=https://www.lib.ku.ac.th/KUthesis/2560/suchitra-won-all.pdf

CallNumber: TP248.S7.S83

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Biotechnology

Grantor: Kasetsart University

©copyrights Kasetsart University

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