STARCH FLAVOUR INCLUSION COMPLEXATION IN AQUEOUS SYSTEMS STRUCTURAL FEATURES AND FLAVOUR RELEASE

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1 STARCH FLAVUR INCLUSIN CMPLEXATIN IN AQUEUS SYSTEMS STRUCTURAL FEATURES AND FLAVUR RELEASE Dr. Cornelia Heinemann PD Dr. Béatrice Conde-Petit Prof. Dr. Felix Escher Dr. Frank Scheffold Prof. Dr. Peter Schurtenberger

2 STARCH INCLUSIN CMPLEXATIN Amylose I II III?? Amylopectin

3 CMPLEX FRMING FLAVUR CMPUNDS Lactones γ-heptalactone γ-nonalactone γ-decalactone γ-dodecalactone δ-decalactone δ-dodecalactone Terpenes menthone geraniol H

4 STRUCTURAL CHANGES I Nanostructure Relative intensity + Ligands Relative intensity Scattering angle 2θ [degrees] Scattering angle 2θ [degrees] Microstructure + Ligands 25 µm PL

5 Macrostructure STRUCTURAL CHANGES II + Ligands Schematic overview Amylose + Ligands Amylopectin

6 CMPLEXATIN BEHAVIUR Iodine binding capacity (IBC) Iodine IBC [mg iodine/ 100 mg dry starch] ref γ-nonaγ-decaγ-dodeca Time [min]

7 RHELGICAL CHANGES Storage modulus G' [Pa]10 γ-dodeca- ref γ-deca- γ-nona Time [min]

8 PTICAL TRACER MICRRHELGY min 10 min min MSD [µm 2 ] h 90 min Time [ms]

9 ADDITIN F SUGAR AND SKIMMED MILK (Ph) (Pol) Potato starch: 2.0 g/100 g Skimmed milk powder: 9.7 g/100 g Sugar: 5.0 g/100 g a 1) 25 µm 25 µm δ-dodeca- IBC G G [mmol/mol glc] * [Pa] [Pa] b 1) ) δ-dodecalactone concentration a) 10 mmol/mol glucose * mg iodine/100 mg dry starch b) 50 mmol/mol glucose

10 10 potato starch LNG TIME BEHAVIUR δ-dodeca- 10 amylopectin potato starch G [Pa] 1 δ-deca- reference 1 δ-decareference δ-dodeca Time [days] Time [days] Relative intensity δ-dodeca- δ-deca- reference 26 days 1 day Scattering angle 2θ [degrees]

11 INFLUENCE F α-amyllysis N SPHERULITES 50 U/g dry starch (pol) 0 h 2 h 24 h saliva 50 µm50 µm 2000 U/g dry starch (ph) 0 min 10 min 20 min 30 min gastrointestinal tract 50 µm

12 INFLUENCE F α-amyllysis N CMPLEXATIN 5 reference γ-nonalactone = 50 mmol/mol glucose α-amylase activity (α-aa) = 50 U/g dry starch α-amylolysis [h] Run Temperature [ C] range max Enthalpy [J/g dm] 0 1 st nd st nd st nd IBC [mg iodine/100 mg dry starch] gastroint. 50 U saliva tract 100 U 25 U 2000 U 200 U 2000 U γ-nonalactone 25 U 100 U 200 U Time [h] 50 U

13 CNCLUSINS Complexation of starch with flavour compounds influences the sensory quality of food products: TEXTURAL PRPERTIES amylose-flavour complexation short time behaviour amylopectin-flavour interactions long time behaviour FLAVUR RELEASE

14 REFERENCES Heinemann, C.; Nuessli, J.; Conde-Petit, B.; Escher, F. (2001). Evidence of starch inclusion complexation with lactones. Journal of Agricultural and Food Chemistry, 49, Heinemann, C.; Escher, F.; Conde-Petit, B. (2003). Structural features of starch-lactone inclusion complexation in aqueous potato starch dispersion: the role of amylose and amylopectin. Carbohydrate Polymers, 51, Heinemann, C.; Cardinaux, F.; Scheffold, F.; Schurtenberger, P.; Escher, F.; Conde-Petit, B. (2004). Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions. Carbohydrate Polymers, 55, Heinemann, C.; Zinsli, M.; Renggli, A.; Escher, F.; Conde-Petit, B. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous model systems. Food Technology, submitted.

15 ACKNWLEDGMENT PD Dr. Béatrice Conde-Petit (ETH Zurich, Switzerland) Prof. Dr. Felix Escher (ETH Zurich, Switzerland) Prof. Dr. Peter Schurtenberger (University of Fribourg, Switzerland) Dr. Frank Scheffold (University of Fribourg, Switzerland) Frédéric Cardinaux, Andrea Renggli, Martina Zinsli