该研究通过冻融处理对玉米淀粉进行预处理,随后进行酶解制得多孔淀粉(FTS-EN)并对阿魏酸进行包埋(FTS-EN-FA)。通过显微形态观察、吸附性能和低温氮吸附实验确定FTS-EN的包埋潜力,并对包埋阿魏酸样品的颗粒形貌、包埋率/量、稳定性、抗氧化特性和体外消化模拟进行测定。结果表明,与对照组相比,经冻融处理后酶解所得的多孔淀粉孔洞数量增加,吸水率(124.65%)和吸油率(102.87%)均显著升高,其比表面积、孔容和平均孔径均得到显著提升(P<0.05)。包埋阿魏酸后,FTS-EN-FA的包埋量显著高于对照组(P<0.05),增长2.27倍。在不同光照时间、不同温度、不同储藏时间下,FTS-EN-FA中阿魏酸的保留量最高,稳定性得以提升。此外FTS-EN-FA抗氧化特性显著高于其他对照组(P<0.05),且在模拟胃液和模拟肠液中展现出良好的缓释能力。综上,冻融协同酶解制备多孔淀粉可以显著改善其吸附性能,并提高阿魏酸的包埋性能、稳定性及体外缓释性能。
In this study, we employed freeze-thawing as a pre-treatment for corn starch, followed by enzymatic hydrolysis to prepare porous starch (FTS-EN), which was subsequently used to encapsulate ferulic acid (FTS-EN-FA).The encapsulation potential of FTS-EN was evaluated on the basis of microscopic observation, adsorption performance, and low-temperature nitrogen adsorption experiments.In addition, we determined the particle morphology, encapsulation efficiency/loading capacity, stability, antioxidant properties, and in vitro simulated digestion of the ferulic acid-loaded samples.The results revealed that compared with the control group, the porous starch obtained via enzymatic hydrolysis following initial freeze-thaw treatment was characterized by a larger number number of pores, along with a significantly higher absorption of water (124.65%) and oil (102.87%).Furthermore, there were significant enhancements regarding the surface area, pore volume, and average pore size of this modified starch (P<0.05), and following the encapsulation of ferulic acid, we recorded a significant 2.27-fold increase in the loading capacity of FTS-EN-FA compared with that of the control material (P<0.05).In response to differing light exposure days, temperatures, and storage durations, FTS-EN-FA was found to be characterized by the highest retention of ferulic acid and showed enhanced stability.Moreover, the antioxidant activity of FTS-EN-FA was significantly superior to that of other control groups (P<0.05), and also had favorable sustained-release capacities in simulated gastric and intestinal fluids.In conclusion, the combined freeze-thaw and enzymatic hydrolysis approach for preparing porous starch can contribute to significant enhancements in its adsorptive performance, as well as enhancing the encapsulation efficiency, stability, and in vitro sustained-release properties of ferulic acid.
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