Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition

Abstract

Acetylation (0.48, 1.03, and 2.06%) and oxidation (0.48, 0.97, and 1.91%) of high amylose maize starch (HS) were used to encapsulate ascorbyl palmitate (AP). The V-amylose inclusion complexes could be prepared without pre-autoclaving HS. AP could be effectively encapsulated into modified HS (3.43–6.86%), and the modified complexes exhibited increased solubility and stability in an aqueous environment than the unmodified complex. AP in modified complexes exhibited similar stability against light and oxidation with the unmodified complex. Both modifications decreased the crystalline area, peak melting temperature, and enthalpy. Accordingly, the stability of AP in modified complexes against heat treatment was reduced. This study could expand the useable range of high amylose starch inclusion complex with AP and other ligands, especially in an aqueous environment.