Preparation and release control of starch-CLA complex

Conjugated linoleic acid (CLA) has good physiological functions and broad application prospects, but it also has the disadvantages of being easily oxidized and uncontrolled release. In this study, high-amylose corn starch (ACS), waxy corn starch (WCS), and normal corn starch (NCS) were complexed with CLA using the solvent method. The results showed that starch-CLA complexes of ACS-CLA, WCS-CLA, and NCS-CLA were prepared with combination rates of 7.43 %, 3.31 %, and 4.33 %, respectively. ACS-CLA complex had the strongest protective effect on CLA, and the peroxide value was 2.71 mmol/kg on the 10th day of accelerated oxidation. The ACS-CLA complex had the highest stability with a CLA release rate of 7.6 % in simulated gastric fluid. The release rate of CLA in 12 h was 24.32 % in the simulated intestinal fluid. The starch-CLA complex improved the oxidative stability of CLA, and the release amount of CLA was well controlled. • Oxidative stability of conjugated linoleic acid was improved by three kinds of starch complexes. • Release rate of conjugated linoleic acid was well controlled in simulated intestinal fluid. • Peroxide value was 2.71 mmol/kg on the 10th day of accelerated oxidation. • Release rate of conjugated linoleic acid in 12 h was 24.32 %.