Structural features of starch-flavor complexation in food model systems

被引：170

作者：

Conde-Petit, B ^{[1
]}

Escher, F ^{[1
]}

Nuessli, J ^{[1
]}

机构：

[1] ETH, Inst Food Sci & Nutr, CH-8092 Zurich, Switzerland

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2006年 / 17卷 / 05期

关键词：

D O I：

10.1016/j.tifs.2005.11.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch, in particular the linear amylose fraction is able to form helical inclusion complexes with different volatile flavor compounds. Suitable ligands are non-covalently bound to starch by inducing the helication of amylose. The binding strength, the dimensions of the amylose helix, and the location of the ligand vary depending on the properties of the guest molecules. The helical segments of complexed amylose have a strong tendency to form supramolecular structures by helix-helix association. Starch-flavor complexation may induce spherulitic crystallization in the micrometer range, or the gelation of aqueous starch dispersions, depending on the complexation kinetics and the type of ligand.

引用

页码：227 / 235

页数：9

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