3种多孔淀粉载体性质及吸附精油缓释性研究
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摘要
以玉米淀粉为原料,分别制备酶解、三偏磷酸钠(STMP)交联酶解和辛烯基琥珀酸(OSA)改性多孔淀粉载体,通过吸水率和吸油率评价吸附性,扫描电镜(SEM)观察形貌特征,激光共聚焦显微镜(CLSM)观察精油分布,并测定淀粉载体对精油的缓释效果。结果显示3种多孔淀粉的吸油率较原淀粉都有显著性提高(P<0.05),OSA多孔淀粉吸油率最高。SEM观察到STMP多孔淀粉有较大空腔,CLSM观察到精油充分吸附在了多孔内部;OSA多孔淀粉对精油保留率最佳,其缓释曲线符合动力学一级和二级方程。
Three porous starch carriers were prepared from corn starch by enzymatic hydrolysis, sodium trimetaphosphate(STMP) cross-linking and octenyl succinic acid(OSA) modification. The absorbency was evaluated by water absorption and oil absorption. The morphology was observed by scanning electron microscopy(SEM), the distribution of essential oil was observed by laser confocal microscopy(CLSM), and the sustained release effect of starch carriers on essential oil was determined. The results showed that the oil absorption rate of three kinds of porous starch was significantly higher than that of the original starch(P < 0.05), and OSA porous starch had the best oil absorption rate. SEM showed that STMP porous starch had a large cavity, CLSM observed that essential oil was fully adsorbed in the porous interior; OSA porous starch had the best retention rate of essential oil, and its slow-release curve accorded with the first and second order kinetic equation.
Three porous starch carriers were prepared from corn starch by enzymatic hydrolysis, sodium trimetaphosphate(STMP) cross-linking and octenyl succinic acid(OSA) modification. The absorbency was evaluated by water absorption and oil absorption. The morphology was observed by scanning electron microscopy(SEM), the distribution of essential oil was observed by laser confocal microscopy(CLSM), and the sustained release effect of starch carriers on essential oil was determined. The results showed that the oil absorption rate of three kinds of porous starch was significantly higher than that of the original starch(P < 0.05), and OSA porous starch had the best oil absorption rate. SEM showed that STMP porous starch had a large cavity, CLSM observed that essential oil was fully adsorbed in the porous interior; OSA porous starch had the best retention rate of essential oil, and its slow-release curve accorded with the first and second order kinetic equation.
引文
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[11]WANG X,LI X,CHEN L,et al.Preparation and characterisation of octenylsuccinatestarch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.
[2]徐正康,王立亚,黄立新.淀粉酶酶解交联淀粉特性研究[J].粮食与油脂,2014,27(2):20-24.
[3]WANG X,YUAN Y,YUE T.The application of starch-based ingredients in flavor encapsulation[J].Starch-St?rke,2015,67(3/4):225-236.
[4]DURA A,B?ASZCZAK W,ROSELL C M.Functionality of porous starch obtained by amylase or amyloglucosidasetreatments[J].Carbohydrate Polymers,2014,101(2):837-845.
[5]GAO F,LI D,BI C,et al.Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes[J].Carbohydrate Polymers,2014,103(1):310-318.
[6]周雪.羟丙基及辛烯基琥珀酸复合改性淀粉的制备及性质研究[D].广州:华南理工大学,2012.
[7]张正茂,阚玲.机械活化玉米淀粉的辛烯基琥珀酸酐酯化改性[J].食品科学,2015,36(8):86-91.
[8]SWEEDMANA M C,AM J T,B C S,et al.Structure andphysicochemical properties of octenylsuccinic anhydride modified starches:A review[J].Carbohydrate Polymers,2013,92(1):905-920.
[9]APINAN S,YUJIRO I,HIDEFUMI Y,et al.Visual observation of hydrolyzed potato starch granules byα-Amylase with confocal laser scanning microscopy[J].Starch-St?rke,2007,59(11):543-548.
[10]苏忠毅,裴广玲.负载玫瑰香精多孔微球的制备及缓释性能研究[J].日用化学工业,2015,45(1):36-40.
[11]WANG X,LI X,CHEN L,et al.Preparation and characterisation of octenylsuccinatestarch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.