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Thermodynamic characteristics of supramolecular complexes of aroma compounds with ordered structures of polysaccharides of corn starch and its cryotextures

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Abstract

Supramolecular complexes of organic odorants (n-octanol and n-octyl acetate) with polysaccharides of corn starch, its cryotextures, and waxy corn starch cryotextures were studied by differential scanning microcalorimetry. It was shown that complexes are formed with amylose-containing starch and no complexes are formed with amylopectin starch. The melting enthalpies of the complexes were determined. It was shown that complexes of the odorants with native corn starch and its cryotextures have different thermodynamic characteristics.

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Authors and Affiliations

  1. N. M. Emanuel" Institute of Biochemical Physics, Russian Academy of Sciences, 4 ul. Kosygina, 117977, Moscow, Russian Federation

    R. V. Golovnya, V. P. Yuryev, E. N. Kalistratova, L. A. Wasserman, M. B. Terenina, N. I. Krikunova & T. A. Misharina

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  1. R. V. Golovnya
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  2. V. P. Yuryev
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  3. E. N. Kalistratova
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  4. L. A. Wasserman
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  5. M. B. Terenina
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  6. N. I. Krikunova
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  7. T. A. Misharina
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Golovnya, R.V., Yuryev, V.P., Kalistratova, E.N. et al. Thermodynamic characteristics of supramolecular complexes of aroma compounds with ordered structures of polysaccharides of corn starch and its cryotextures. Russian Chemical Bulletin 50, 300–303 (2001). https://doi.org/10.1023/A:1009546821916

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