Abstract
AbstractHelical inclusion complexes of amylose with fatty acids can form spherulites of various morphological types. Previous studies have described the spherulites obtained by cooling dispersions of steam jet cooked corn starch either by itself or supplemented with various fatty acids. In light of potential advantages of microwave processing, we investigated the use of a laboratory microwave instrument as an alternative method for spherulite production. With native high amylose corn starch (HAS), spherulites were formed with morphology similar to those observed previously by steam jet cooking. Adjustments to the reaction conditions led to a slight improvement in yield over jet cooking. Using solvent‐defatted HAS supplemented with straight‐chain fatty acids (C10:0 to C22:0), microwave processing produced only small, disc‐shaped spherulites in a gel matrix. However, when defatted HAS was supplemented with either capric or palmitic acid and processed by steam jet cooking, uniform dispersions of toroidal spherulites were obtained. These results show that although jet cooking is not required for spherulite formation when native HAS is used, defatted HAS requires the high‐shear steam jet cooking method of heating for optimal spherulite growth. Researchers and product developers could use the results of microwave experiments to refine jet cooking methods for large scale spherulite production.
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