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.
GU Zi-xuan
,
JIN Zheng-yu
,
SUN Bing-hua
,
TIAN Yao-qi
. Preparation of hyper-branched starch-ascorbic acid inclusion complex and its photo-thermostability[J]. Food and Fermentation Industries, 2018
, 44(12)
: 60
-65
.
DOI: 10.13995/j.cnki.11-1802/ts.016773
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