Formation of crystalline complexes of amylose with some selected flavour compounds

• Autorzy: Duta D. , Brownsey G. J. , Noel T. R. , Ring S. G.
• Języki publikacji: EN

Abstrakty

EN

Crystalline precipitates of pea amylose with selected food flavour compounds: hexanal, trans-2-nonenal and trans-2, 4-decadienal, were obtained through a controlled method of heating at 80°C and slowly cooling. Amylose from pea starch was prepared by precipitation with 1-butanol after aque­ous leaching at 70°C. The amylose-flavour precipitates were examined by light microscopy, differential scanning calorimetry and X-ray diffraction. The crystallinity of the complexes followed the order: amylose-hexanal > amylose-trans-2-nonenal > amylose-trans-2,4-decadienal, demonstrated by: the dimension of the crystals, the melting temperatures and enthalpies, the Bragg angles (2θ) and distances d (nm). The crystalline structure of the am­ylose-hexanal complex, determined by X-ray diffraction, was assigned to be V6I type. The amylose- trans-2-nonenal showed intermediate characteristics with a tendency to the V6II form and the conformation of the trans-trans-2,4-decadienal chain seems to preclude full inclusion.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 1
• Opis fizyczny: p.29-33,fig.,ref.

Twórcy

autor

Duta D.

• Institute of Food Bioresources, 6 Dinu Vintila street, 021102, Bucharest, Romania

autor

Brownsey G. J.

autor

Noel T. R.

autor

Ring S. G.

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