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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #253273
Title: Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking

Author
item Liu, Sean
item Kenar, James - Jim
item Felker, Frederick
item Fanta, George
item Byars, Jeffrey

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/27/2010
Publication Date: 10/27/2010
Citation: Liu, S.X., Kenar, J.A., Felker, F.C., Fanta, G.F., Byars, J.A. 2010. Properties of High Amylose Starch-Beeswax Inclusion Complexes Prepared by Steam Jet Cooking. Meeting Abstract. Cereal Foods World 55: A58.

Interpretive Summary:

Technical Abstract: Amylose is known to form inclusion complexes with a large number of polar and non-polar organic compounds including fatty acids. Amylose inclusion complexes are proposed to be employed as carrier for delivering ligands with desired functional properties in food and nutritional supplement products. In this study, high amylase starch-beeswax inclusion complex is made by excess steam jet cooking. The inclusion complex is characterized by light microscopy, scanning electron microscopy (SEM), X-ray diffraction, light scattering techniques. Rheological measurements of aqueous solutions of high amylose starch beeswax inclusion complexes formed at their starch concentrations are also conducted to evaluate their flowability and changes in viscosity under different pH and electrolytes conditions.