The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2013 Sep;60:178-80. doi: 10.1016/j.ijbiomac.2013.05.036. Epub 2013 Jun 6.
In this study, acid-thermal dextrin (ATD) was prepared from rice starch using hydrochloric acid in combination with heat treatment. The structure and encapsulation properties of ATD were examined. The results showed that three fractions (Fraction I, Fraction II, and Fraction III) in ATD were obtained based on the distribution of molecular weight (M(w)) in high-performance size-exclusion chromatographic (HPSEC) spectra. The Fraction II (M(w)≈10,000 Da) was identified using high-performance anion exchange chromatography (HPAEC), indicating that it consisted of three major groups: DP=2-5, DP=6-15, and DP=25-36. This distribution in chains led to good encapsulating ability of Fraction II to cinnamaldehyde (CIN) and a maximum encapsulation rate reached 41.2 μL/g (CIN/Fraction II) with a molar ratio of about 3:1. The encapsulating mechanism was proposed due to a single helical V-conformation (single resonance at 102.7 ppm) of Fraction II present and observed in solid-state NMR spectra.
在这项研究中，使用盐酸结合热处理从大米淀粉中制备了酸热糊精（ATD）。考察了 ATD 的结构和包封性能。结果表明，根据高效体积排阻色谱（HPSEC）谱中分子量（M（w））的分布，从 ATD 中得到了三个级分（级分 I、级分 II 和级分 III）。使用高效阴离子交换色谱（HPAEC）鉴定级分 II（M（w）≈10000 Da），表明其由三个主要基团组成：DP=2-5、DP=6-15 和 DP=25-36。这种链分布导致级分 II 对肉桂醛（CIN）具有良好的包封能力，最大包封率达到 41.2 μL/g（CIN/级分 II），摩尔比约为 3:1。由于在固态 NMR 谱中存在和观察到级分 II 的单螺旋 V 构象（102.7 ppm 处的单个共振峰），提出了包封机制。
