Starch, in particular the linear amylose fraction has the ability ot form helical inclusion complexes with suitable guest molecules like monoglycerides, linear alcohols, lactones or terpenes. The helical amylose segments have a strong tendency to associate to escape the unfavourable interaction with water. Different colloidal phenomena are observed as a consequence of starch inclusion complexation that span the range form network gel formation to sherulitic crystallization. The pracitical benefit of this molecular encapsulation could be the control of all properties related to structural organization such as the flow behaviour and the controlled release of the guest molecules.
Journal: TechConnect Briefs
Volume: 2, Technical Proceedings of the 2006 NSTI Nanotechnology Conference and Trade Show, Volume 2
Published: May 7, 2006
Pages: 701 - 704
Industry sectors: Advanced Materials & Manufacturing | Personal & Home Care, Food & Agriculture
Topics: Personal & Home Care, Food & Agriculture