School of Agriculture and Food Sciences, The University of Queensland, QLD 4072, Australia.
School of Chemical Engineering, The University of Queensland, St. Lucia, QLD 4072, Australia.
Food Chem. 2016 Jul 15;203:348-355. doi: 10.1016/j.foodchem.2016.02.076. Epub 2016 Feb 11.
This study investigated the effects of water-induced crystallization of amorphous alpha-cyclodextrin (α-CD) powder on CO2 encapsulation at 0.4-1.6 MPa pressure for 1-72 h through the addition of water (to reach to 13, 15 and 17% wet basis, w.b.) into amorphous α-CD powder prior to the encapsulation. The results showed that the α-CD encapsulation capacity was over 1 mol CO2/mol α-CD after pressurizing for longer than 48 h. The encapsulated CO2 concentration by the addition of water was considerably higher (p<0.05) than that of amorphous α-CD powder (5.51% MC, w.b.) without an addition of water and that of crystalline α-CD powders under the same MC and encapsulation conditions. A comparison of CO2 release properties (75% relative humidity, 25 °C) from complexed powders prepared from amorphous and crystalline α-CD powders under the same conditions is also presented.
本研究通过在封装前向无定形 α-环糊精（α-CD）粉末中添加水（达到 13%、15%和 17%湿基，w.b.），研究了水诱导的无定形 α-CD 粉末结晶对 0.4-1.6 MPa 压力下 CO2 封装的影响，封装时间为 1-72 小时。结果表明，加压超过 48 小时后，α-CD 的 CO2 封装容量超过 1 mol CO2/mol α-CD。添加水后，封装的 CO2 浓度明显高于（p<0.05）未添加水的无定形 α-CD 粉末（5.51% MC，w.b.）和相同 MC 及封装条件下的结晶 α-CD 粉末。还比较了在相同条件下由无定形和结晶 α-CD 粉末制备的配合物粉末的 CO2 释放性能（75%相对湿度，25°C）。
