Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches

Figures & data

Table 1. Chemical composition of mungbean, rice, and tapioca starches.

				Amylose (%)
Starch origin	Moisture (%)	Protein (%)	Lipid (%)	Colorimetric	HPSEC
Mungbean	9.94^b ± 0.46	0.18^b ± 0.01	0.16^c ± 0.01	51.1^a ± 2.6	41.4^a ± 5.1
Rice	9.75^b ± 0.16	0.52^a ± 0.02	0.84^a ± 0.01	31.4^b ± 3.3	32.6^b ± 1.8
Tapioca	10.85^a ± 0.01	0.08^c ± 0.00	0.24^b ± 0.01	25.1^c ± 1.8	27.8^c ± 1.5

Means with the same superscript in the same column are not significantly different, at p < 0.05, as determined using Duncan’s multiple range test.

Figure 1. Appearance changes of different starches when complexing with menthone. Comparing between control starch samples (C) and menthone complexes (M).

Figure 2. Light micrographs of starch complexation with menthone (a) mungbean (b) rice and (c) tapioca. All pictures were taken under the same magnification (40×), bar equals 20 µm.

Table 2. Yield of starch precipitation, menthone entrapment and stoichiometry^a of starch menthone complexes.

Starch	Yield of starch precipitation^b (%)	Precipitated starch (μmol AGU)	Menthone entrapment^c (%)	Entrapped menthone (μmol)	Starch associated with menthone (mol AGU/mol menthone)
Mungbean	24.6^b ± 6.4	121.4^b ± 44.9	4.2^a ± 1.8	5.5^a ± 2.0	23
Rice	65.5^a ± 8.8	323.2^a ± 61.3	0.6^b ± 0.3	2.2^b ± 0.4	149
Tapioca	16.4^c ± 6.5	81.0^c ± 45.2	4.2^a ± 2.0	3.6^a ± 2.0	23

^aCalculated from the amount in complexes from 10 mL dispersion.

^bYield of starch precipitate = ([precipitated starch] / [dispersed starch]) × 100.

^cMenthone entrapment = ([g of menthone in complexes] / [g of complexes]) × 100.

Means with the same superscript in the same column are not significantly different, at p < 0.05, as determined using Duncan’s multiple range test.

Figure 3. WAXD pattern for menthone inclusion complexes and control samples: (a) mungbean (b) rice and (c) tapioca starch.

Figure 4. Size exclusion chromatogram of native starches and their menthone complexes.

Figure 5. DSC thermograms of control samples (a) mungbean (b) rice and (c) tapioca.

Figure 6. DSC thermograms of starch menthone complexes (a) mungbean (b) rice and (c) tapioca.