Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method.

Complexes of amylose (Am) with garlic bioactive components (GBCs) were prepared by milling activating treatment of Am and garlic paste (GP) together. The complex, produced by milling for 2.5h with the garlic (dry basis)/Am ratio of 1:5 (w/w) and water content of 25% (w/w) exhibited significantly higher allicin content (0.49mg/g of complex) than others. The scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transforms infrared (FT-IR), differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), high performance liquid chromatography (HPLC), and gas chromatography-mass spectrometry (GC-MS) techniques were used complex characterization. XRD results indicated that the Am and garlic bioactive components formed the V-type structure. FT-IR and DSC analysis further confirmed the formation of the Am-GBCs complex, and its thermal stability was improved in comparison with garlic powder. According to GC-MS results, all organosulfur compounds (OSCs) in fresh garlic were better retained to Am-GBCs complex. Therefore, the Am-GBCs complexes can have important applications as stable natural flavor compound systems.