Characteristics of Amylose-Lipid and Cyclodextrin-Lipid Complexes

Amylose와 Cyclodextrin 및 Lipid의 Complex 형성 특성

  • Rho, Hoe-Jin (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Chun-Soek (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Kweon, Mee-Ra (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Moon, Tae-Wha (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University)
  • 노회진 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 박천석 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 권미라 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 문태화 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 박관화 (서울대학교 식품공학과, 농업생물신소재연구센터)
  • Published : 1994.04.01

Abstract

The characteristics of amylose-lipid complex(AL-complex) and cyclodextirn-lipid complex(CL-complex) were investigated by using Differential Scanning Calorimetry(DSC). The enzymatic hydrolysis of amylose which was liberated from AL-complex by the addtion of ${\beta}-cyclodextrin({\beta}-CD)$was also studied. The melting temperatures of AL-complex in corn, wheat, and rice starch were above $100^{\circ}C$ and there were no differences among them. In the presence of lysolecithin, the melting enthalpy and temperature of AL-complex were increased and lysolecithin was very effective in the formation of AL-complex. When ${\beta}-CD$ was added to AL-complex, the endothermic peak of AL-complex at $100^{\circ}C$ decreased and that of CL-complex at $70^{\circ}C$ appeared. These results indicated that the amylose was released from AL-complex by substituting ${\beta}-CD$ for amylose, then by forming CL-complex. As the added amount of ${\beta}-CD$ increased, the peak of AL-complex decreased whereas that of CL-complex increased. Enzymatic hydrolysis rate of AL-complex increased in the presence of ${\beta}-CD$, suggesting that amylose was dissociated from AL-complex and hydrolyzed by amylase.

Keywords

AL-complex;CL-complex;DSC;lysolecithin;cyclodextrin;enzymatic hydrolysis rate