Abstract
The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose and high amylose maize starch formed inclusion complexes with the studied fatty acid esters. However, only retinyl palmitate formed a complex with amylopectin sufficient to cause precipitation. In general, ascorbyl palmitate resulted in the highest complexation, followed by retinyl palmitate and phytosterol ester. The presence of native lipids in high amylose maize starch did not inhibit complex formation. On the contrary, native lipids appear to increase the complexation yield and thermal stability of the starch–fatty acid ester inclusion complexes. The results of this study suggest that the formation of starch inclusion complexes with fatty acid esters seems to be limited by the solubility of the compound in the reaction medium and the structure of the molecule forming the ester with the fatty acid.
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