PREPARATION AND CHARACTERIZATION OF INCLUSION COMPLEXES BETWEEN STARCH AND FATTY ACIDS: LAURIC ACID, MYRISTIC ACID, MIXTURE OF LAURIC AND MYRISTIC ACID, AND VIRGIN COCONUT OIL (VCO)
Virgin coconut oil (VCO) can reduce the total amount of cholesterol in the human body. VCO contains several fatty acids with main components including lauric and myristic acids. Both of them are hydrophobic saturated fatty acids which can form inclusion complexes with starch which potentially produc...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/49307 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Virgin coconut oil (VCO) can reduce the total amount of cholesterol in the human body. VCO contains several fatty acids with main components including lauric and myristic acids. Both of them are hydrophobic saturated fatty acids which can form inclusion complexes with starch which potentially produce slowly digestible starch. The consumption of slowly digestible starch can reduce obesity risks. In this research, starch was isolated from cassava with a yield of 8.1%. Inclusion complexes were prepared by mixing the starch solution with guest molecules at 86 oC for 2 and 5 hours. The optimal complexion time for lauric acid, myristic acid, a mixture of lauric and myristic acid, and VCO was 5 hours. The number of guest molecules was varied at 10% and 5% (w/w based on starch weight). The resulting complexes were characterized using FTIR (Fourier-Transform Infrared Spectroscopy), XRD (X-Ray Powder Diffraction), and SEM (Scanning Electron Microscope). Based on FTIR data, the vibration peaks of the guest molecules were no longer visible in the complexes. This indicated that the guest molecules were included inside the amylose cavity in the starch. XRD results showed the diffraction peaks at 2? of 13,04o–13,40o and 20,02o–20,46o. This indicated that V-amylose was present in the complex in the form of single helices. SEM results showed that all inclusion complexes had different morphologies compared to starch and each guest molecule. These data showed that lauric acid, myristic acid, a mixture of lauric and myristic acid, and VCO can form inclusion complexes with starch. The inclusion complexes between starch and fatty acids can be potentially applied as slowly digestible starch material. |
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