Nanoencapsulation – Lingyan Kong

Molecular Encapsulation by Starch/Amylose Inclusion Complex

Starch-guest inclusion complex is a well known supramolecular guest-host structure where guest molecules can be accommodated in the helical cavity of amylose. We propose to develop starch-guest inclusion complexes as a delivery system for guest molecules of interest such that the active guests, such as essential fatty acids, lipophilic vitamins, and drugs, can be protected against the adverse environment, and their bioavailability may be increased.

*Conventional methods of creating starch inclusion complexes (Kong & Ziegler, Carbohydrate Polymers, 2014)*

*Invented method to create starch inclusion complex (Kong & Ziegler, Carbohydrate Polymers, 2014)*

*XRD patterns of starch-guest inclusion complex (Kong & Ziegler, Carbohydrate Polymers, 2014)*

*DSC thermograms of starch-guest inclusion complexes (Kong & Ziegler, Carbohydrate Polymers, 2014)*

*Surface topography of starch powders (Kong & Ziegler, Carbohydrate Polymers, 2014)*

*Encapsulation of beta-carotene (Kong et al, Food Research International, 2018)*

Collaborators & Personnel

Collaborator: Prof. Libo Tan, Assistant Professor of Human Nutrition, UA
Collaborator: Prof. Hao Zhang, Assistant Professor of Food Science, China Agricultural University