Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics |
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Authors: | Shiran Zabar Uri Lesmes Itai Katz Eyal Shimoni Havazelet Bianco-Peled |
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Affiliation: | aDepartment of Chemical Engineering, Technion – Israel Institute of Technology, Haifa 32000, Israel;bDepartment of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa 32000, Israel;cThe Russell Berrie Nanotechnology Institute, Technion – Israel Institute of Technology, Haifa 32000, Israel;dDepartment of Chemistry, Technion – Israel Institute of Technology, Haifa 32000, Israel |
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Abstract: | Recently amylose inclusion complexes, or V-amylose, have drawn much attention as a possible vehicle for the nanoencapsulation of unsaturated fatty acids. This study aimed to study three different structural strata of V-amylose, the molecular attributes using XRD, DSC and 13C CP/MAS NMR and the nanostructures using SAXS. Using these methods it was noted that decreased degree of fatty acid unsaturation induces the formation of more organized and well defined structures. Specifically, calculations based on SAXS data show that regardless of the crystallization temperature saturated SA yields the highest values for parameters like average crystalline lamellar thickness (φ = 0.26) and characteristic particle dimension (Rg = 9.6). SEM shows this trend extends even into the microscopic level. Overall, this study shows that in the case of long chain fatty acids, increased fatty acid unsaturation impairs the structure of amylose inclusion complexes. |
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Keywords: | Amylose inclusion complexes Lamellar model Encapsulation Small angle X-ray scattering (SAXS) Unsaturated fatty acids |
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