Trapping and retention of ligand in starch-based food matrices

Amylose V complexes were prepared from aqueous solution, with three different molecules contained in a "viennese aromatic note" : decanoic acid (capric acid), hexanoic acid (caproic acid) and delta-decalactone. Structural and quantitative aspects of these complexes were investigated. Obtained semi-crystalline powders were studied by Wide Angle X-ray diffraction. These three molecules lead to three different types of V amylose. The crystalline structures are similar to : V-h,V- V-butanol, V-isopropanol respectively. Wide angle X-ray diffraction was also used to monitor changes in structure during washing or extractions of complexed molecules. Transitions from a V type to another V type (with a smaller unit cell) were shown. These transitions confirm that although they are trapped, these molecules can be easily removed contrary to fatty acids with long carbon chain. A method using FT-IR spectroscopy and principal component analysis was developed to estimate the amount of each molecule which can be complexed into the amylose. Obtained values are in agreement with those of existing literature.