Structural and Functional Properties of Amylose Complexes with Genistein

Complexes of amylose or high-amylose corn starch (HACS) with genistein were prepared by the acidification of an alkali solution to yield a V6ΙΙΙ structure. The amylose−genistein complexes exhibited significantly higher genistein content (11 mg/100 mg of complex) than HACS−genistein complexes (9 mg/1...

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Published in:Journal of agricultural and food chemistry Vol. 56; no. 11; pp. 4212 - 4218
Main Authors: Cohen, Revital, Orlova, Yevgenia, Kovalev, Marina, Ungar, Yael, Shimoni, Eyal
Format: Journal Article
Language:English
Published: Washington, DC American Chemical Society 11-06-2008
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Summary:Complexes of amylose or high-amylose corn starch (HACS) with genistein were prepared by the acidification of an alkali solution to yield a V6ΙΙΙ structure. The amylose−genistein complexes exhibited significantly higher genistein content (11 mg/100 mg of complex) than HACS−genistein complexes (9 mg/100 mg of complex). The effect of genistein on the amylose complexes was examined in different genistein−amylose ratios, and a model for genistein organization in the amylose complexes was suggested. The complexes were stable at different pH values, with <10% of the complexed genistein released, and were stable at 30 and 50 °C. Lower stability was observed at 80 °C as shown by the extensive release of genistein. All complexes showed high retention of genistein in simulated stomach conditions and released genistein upon digestion in pancreatin solution. It is therefore suggested that the complexes can be used as carriers for the slow release of genistein.
Bibliography:The research was supported by Russell Berrie Nanotechnology Institute, TechnionIsrael Institute of Technology (Israel).
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf800255c