61A-41 |
Study of the interaction between an anionic surfactant and maltodextrin |
A. WANGSAKAN1, D. J. McClements, and P. Chinachoti. (1) Department of Food Science, University of Massachusetts, Chenoweth Lab., Amherst, MA 01003 The linear parts in starch and starch derivatives can form helical structures upon interacting with the hydrophobic tails of lipid molecules. The formation of these carbohydrate-lipid complexes may have a major impact on food quality and nutrition. The objective of this work is to investigate the interaction between maltodextrin and an anionic surfactant (sodium dodecyl sulfate, SDS). Maltodextrin with SDS (0-10%) were prepared. Thermal properties (transition temperature and enthalpy) were measured using DSC. Sample was heated from -20-165oC at a heating rate of 10oC/min for the first scan, then held for 1 min at 165oC and quenched cool to -20oC before second at the same condition. X-ray diffraction analysis was used to investigate the crystallinity of the complex. In the absence of SDS, there was no peak observed in both first and second scans, while in the presence of SDS there were peaks in both scans. The enthalpy increased with increasing SDS concentration, suggested that the more SDS, the more complex could be formed. Transition temperature, around 40-50oC, was not affected by the amount of SDS. The crystalline structure of the pure maltodextrin and the complex could not be observed by x-ray diffraction. However, there might be some existence of partial crystallinility of the complex, which was observed by small peak in the sample contained 10% SDS. The data generated in this study confirmed earlier report on lipid binding to maltodextrin. The complex could have an impact on functionality in emulsion. This potentially can facilitate the rational design of foods with improved quality and nutrition.
Session 61A, Carbohydrate
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