Starch-inclusion complexes can function as carriers for delivering and protecting bioactive molecules from oxidation and degradation. However, most starch complexes formed are insoluble because of their ordered structure. The objective of this study was to increase the solubility of the starch complexes by modifying starch chemically via acetylation with two levels (low and high) and enzymatically with isoamylase and beta-amylase to create more linear starch molecules with varying molecular sizes. Both soluble and insoluble complexes were recovered and evaluated. The soluble complexes had a higher degree of acetylation than their insoluble counterparts. A combination of high acetylation and beta-amylase treatment increased the X-ray intensity for the soluble and insoluble complexes. The melting temperature of all complexes decreased with the �-amylase treatment and further decreased with acetylation. These results demonstrate that starch can be modified by acetylation and �-amylase treatment to increase the solubility of starch-oleic acid complex.

Effects of chemical and enzymatic modifications on the inclusion formation between starch and oleic acid

248th National Meeting (2014)

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