V6a-amylose helical cavity and benzoic acids with para-hydroxyl structure facilitate the formation of inclusion complex. (15th December 2022)

• Record Type: Journal Article
• Authors: Fan, Haoran; Chen, Zhijun; Ma, Ruolan; Wen, Yangyang; Li, Hongyan; Wang, Jing; Sun, Baoguo
• Is Part Of: Carbohydrate polymers. Volume 298(2022)
• Publication Date: 2022-12-15
• Subjects: Benzoic acids -- Amylose helical structure -- Structure -- Thermal stability; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2022.120065
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Benzoic acids are always unstable during thermal processing. Herein, effects of typical molecular structure of benzoic acids and V-amylose on the formation and thermostability of inclusion complexes were investigated. Interestingly, the helical structure of six V-amylose transformed to V6a -amylose after complexing with four benzoic acids. Encapsulation efficiency (EE) and loading efficiency (LE) results presented that gentisic acid (DA) complexed with V6a -amylose achieving the highest EE of 79.76 % and LE of 7.25 %. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results demonstrated that DA, protocatechuic acid (PA), and gallic acid (GA) formed VI inclusion complexes with V-amylose, especially V6a -amylose-DA inclusion complexes with the highest crystallinity, while p -hydroxybenzoic acid (PHBA) was difficult to complex with V-amylose. Moreover, V6a -amylose-DA inclusion complexes showed the highest capacity in protecting the antioxidant activity from thermal processing. This suggested both V6a -amylose helical cavity and benzoic acids with para-hydroxyl structure facilitated the formation of thermostable inclusion complexes. Graphical abstract: Unlabelled Image