摘要
探究有机溶剂、氧化淀粉溶液质量分数以及交联剂用量对形成氧化淀粉水凝胶的影响,以及制备氧化淀粉水凝胶的最佳条件。结果表明,考虑β-胡萝卜素的溶解度以及有机溶剂的挥发性,选择二氯甲烷为有机溶剂,氧化淀粉溶液质量分数为10%时,制得的淀粉球孔径较小,装载率高,可达(29±3.2)%;当氧化淀粉上的羧基与铁的物质的量比为4.58∶1时,制得的淀粉球最稳定且易于在肠道碱性环境中释放出装载的β-胡萝卜素。这种氧化淀粉水凝胶球可作为一种低成本新型食品运载体系,对脂溶性功能因子具有较高的装载率,可为提高脂溶性生物活性物质的稳定性与生物利用率提供一定理论指导。
In order to optimize the preparation condition of oxidized starch hydrogels as a carrier to encapsulateβ-carotene,this study aimed to explore the effect of organic solvents,oxidized starch concentration and the amount of cross-linking agent on the formation of oxidized starch hydrogels.Considering the solubility ofβ-carotene and the volatility of organic solvents,dichloromethane was selected as the internal oil phase(O1).The results showed that hydrogels with small pore sizes and high loading efficiency of up to(29±3.2)%were prepared at an oxidized starch concentration of 10%.The hydrogels with a molar ratio of carboxyl group to Fe3+of 4.58:1 were most stable and could rapidly release the encapsulatedβ-carotene in an intestinal alkaline environment.The oxidized starch hydrogels can be a potential low-cost food delivery system to improve the stability,solubility and bioavailability of lipid-soluble functional ingredients.
作者
白杰
屈殷子
王珊珊
华姗
朱雨婷
李媛
BAI Jie;QU Yinzi;WANG Shanshan;HUA Shan;ZHU Yuting;LI Yuan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第8期1-7,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31471577)
国家自然科学基金面上项目(31772014)。
