The Study of the Preparation of Linolenic Acid-Amylose Complexes and their Oxidation Stability

Abstract:

Experimental study had been done to investigate the fatty acid (FA) content of the linolenic acid-amylose complexes which were prepared at different crystallization temperatures, holding time and amylase-linolenic acid ratio. The results showed the optimum conditions to make linolenic acid-amylose complexes were as followed: 80°C of crystallization temperature and 1.5h of the holding time，amylase-linolenic acid ratio of 9:1. Fatty acid composition of the complexes and physical mixtures before and after the heating destruction was detected by Gas chromatography-mass spectrometry (GC-MS). The results showed the complexes maintained higher oxidation stability than the physical mixtures.

• Periodical: Advanced Materials Research (Volumes 317-319)
• Pages: 194-200
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.317-319.194
• Online since: August 2011
• Authors: Ruo Hui Lin, Ke Gang Wu, Xiang Hua Chai, Shao Shu Zhong
• Keywords: Amylose, Gas Chromatography-Mass Spectrometry (GC-MS), Linolenic Acid, Linolenic Acid-Amylose Complexes

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