Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes.

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.