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食品与发酵工业  2018, Vol. 44 Issue (12): 60-65    DOI: 10.13995/j.cnki.11-1802/ts.016773
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
超支化淀粉-抗坏血酸包合物的制备及其光热稳定性
顾子玄,金征宇,孙冰华,田耀旗*
(江南大学 食品科学与技术国家重点实验室,江苏 无锡,214122)
Preparation of hyper-branched starch-ascorbic acid inclusion complex and its photo-thermostability
GU Zi-xuan, JIN Zheng-yu, SUN Bing-hua, TIAN Yao-qi*
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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摘要 采用超支化玉米淀粉(hyper-branched corn starch,HBCS)包合抗坏血酸制备超支化淀粉-抗坏血酸包合物(hyper-branched corn starch-ascorbic acid,HBCSAA)以提高抗坏血酸的光热稳定性。结果表明,在芯/壁比1.5∶1(质量比)、时间75 min和温度33 ℃条件下包合率达到5.19%。采用1H核磁共振、傅立叶变换红外光谱对超支化玉米淀粉及其包合物进行结构鉴定与表征,经图谱数据分析,超支化玉米淀粉α-1,6糖苷键比例为9.01%,分支度为29.92%,超支化玉米淀粉与抗坏血酸通过氢键形成包合物。抗坏血酸包合后光敏稳定性提高10.23%,热敏稳定性提高13.88%。
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顾子玄
金征宇
孙冰华
田耀旗
关键词:  超支化玉米淀粉  抗坏血酸  光敏稳定性  热敏稳定性    
Abstract: This work aims at increasing the photo-thermostability of ascorbic acid (AA) and making full use of its bioactivity by hyper-branched corn starch (HBCS) encapsulation. Single-factor experiments combined with response surface methodology (RSM) were applied to optimize the parameters of the encapsulation. The results showed the maximum encapsulation rate reaching 5.19% under the optimum conditions of core-to-wall ratio 1.5∶1 (w/w), incubation time 75 min, and temperature 30 ℃. 1H nuclear magnetic resonance results indicated that the ratio of α-1,6 glycosidic bond was 9.01% and the branching degree was 29.92%. Fourier transform infrared spectroscopy showed the formation of the hyper-branched corn starch-ascorbic acid (HBCSAA) inclusion complex through hydrogen bond. Compared with pure AA, the photostability and themostability of the embedded AA was increased by 10.23% and 13.88%, respectively.
Key words:  hyper-branched corn starch    ascorbic acid    photostability    thermostability
收稿日期:  2018-01-11                出版日期:  2018-12-25      发布日期:  2019-01-22      期的出版日期:  2018-12-25
基金资助: 国家自然科学基金项目(31571792)
作者简介:  硕士研究生(田耀旗教授为通讯作者,E-mail:yqtian@jiangnan.edu.cn)。
引用本文:    
顾子玄,金征宇,孙冰华,等. 超支化淀粉-抗坏血酸包合物的制备及其光热稳定性[J]. 食品与发酵工业, 2018, 44(12): 60-65.
GU Zi-xuan,JIN Zheng-yu,SUN Bing-hua,et al. Preparation of hyper-branched starch-ascorbic acid inclusion complex and its photo-thermostability[J]. Food and Fermentation Industries, 2018, 44(12): 60-65.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016773  或          http://sf1970.cnif.cn/CN/Y2018/V44/I12/60
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