Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids

A ternary complex consisting of amylose, whey protein, and free fatty acids (FFA) has been identified in our previous investigations, and its iodine binding properties were investigated. After reaction with iodine solution, an absorption peak (λ(max)) at 620 nm was shown for pure amylose whereas the...

Full description

Saved in:
Bibliographic Details
Published in:Carbohydrate polymers 2009, Vol.75 (22), p.351-355
Main Authors: Liu, Jie, Fei, Lingchun, Maladen, Michelle, Hamaker, Bruce R, Zhang, Genyi
Format: Article
Language:English
Subjects:
amylose
binding properties
coordination compounds
corn starch
crystal structure
food processing
free fatty acids
iodine
polymers
titration
whey protein
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A ternary complex consisting of amylose, whey protein, and free fatty acids (FFA) has been identified in our previous investigations, and its iodine binding properties were investigated. After reaction with iodine solution, an absorption peak (λ(max)) at 620 nm was shown for pure amylose whereas the λ(max) decreased to 510 nm when amylose was first complexed with FFA. Interestingly, a λ(max) of 550 nm with an intermediate absorbance was observed for the ternary complex indicating its intermediate spectrophotometric property. Consistently, the amount of iodine bound by the ternary complex was between free amylose and typical amylose-FFA complex from potentiometric titration indicating the amylose-FFA complex within the ternary complex is less compact and more space is left for iodine binding. This in-between property of the ternary complex suggests it can be used as a molecular carrier to accommodate a forth component in addition to its functional lipids carrying capability in food product development.
ISSN:0144-8617
1879-1344