Academic Journal
Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes.
| Title: | Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes. |
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| Authors: | Hu J; Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747AG Groningen, the Netherlands., Lu K; Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747AG Groningen, the Netherlands; Circular Plastics, Academy Tech & Design, NHL Stenden University of Applied Sciences, Van Schaikweg 94, 7811 KL Emmen, the Netherlands., Giuntoli A; Micromechanics, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747AG Groningen, the Netherlands., Voet VSD; Circular Plastics, Academy Tech & Design, NHL Stenden University of Applied Sciences, Van Schaikweg 94, 7811 KL Emmen, the Netherlands., Folkersma R; Circular Plastics, Academy Tech & Design, NHL Stenden University of Applied Sciences, Van Schaikweg 94, 7811 KL Emmen, the Netherlands., Loos K; Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747AG Groningen, the Netherlands., Maniar D; Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747AG Groningen, the Netherlands. Electronic address: d.maniar@rug.nl. |
| Source: | Food chemistry [Food Chem] 2026 Aug 30; Vol. 521, pp. 149929. Date of Electronic Publication: 2026 Jun 03. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| MeSH Terms: | Amylose*/chemistry , alpha-Linolenic Acid*/chemistry, Zea mays/chemistry ; Temperature ; Magnetic Resonance Spectroscopy ; Molecular Dynamics Simulation ; Molecular Structure |
| Abstract: | Amylose is a promising carrier for bioactive compounds, offering potential for controlled release of α-linolenic acid (ALA). This study investigated the effect of complexation temperature on the helical structure and properties of amylose-ALA complexes. Amylose, obtained by debranching waxy maize starch, was complexed with ALA at 30-90 °C. The solid-state nuclear magnetic resonance analysis showed that complexes prepared at 30 °C contained a higher proportion of single helical structures compared with those formed at elevated temperatures. These complexes also exhibited the highest complexation efficiency (>56%), smallest particle size (0.57 μm), greatest dispersion stability, and highest melting temperature (83.1 °C). Molecular dynamics simulations showed that higher complexation temperatures preferentially strengthened amylose-amylose interactions over amylose-ALA interactions, shifting the balance of competitive interactions and reducing complexation efficiency. These results demonstrate that complexation temperature governs structural organization and inclusion behavior through changes in intermolecular interactions. (Copyright © 2026 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Amylose–α-linolenic acid complexes; Complexation temperature; Helical structure; Molecular dynamics; Nonbonded interaction energy |
| Substance Nomenclature: | 9005-82-7 (Amylose) 0RBV727H71 (alpha-Linolenic Acid) |
| Entry Date(s): | Date Created: 20260607 Date Completed: 20260703 Latest Revision: 20260703 |
| Update Code: | 20260703 |
| DOI: | 10.1016/j.foodchem.2026.149929 |
| PMID: | 42251835 |
| Database: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149929 |