包埋抗坏血酸棕榈酸酯在正常和高直链淀粉玉米淀粉糊化和喷雾干燥过程中的储存稳定性。
Storage stability of encapsulated ascorbyl palmitate in normal and high amylose maize starches during pasting and spray dryin.
机构信息
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
出版信息
Carbohydr Polym. 2019 Jul 15;216:217-223. doi: 10.1016/j.carbpol.2019.04.022. Epub 2019 Apr 9.
This study determines storage stability and release of encapsulated ascorbyl palmitate in normal and high amylose maize starch by pasting and spray drying. The amount of ascorbyl palmitate released was analysed in the stored samples (dark cupboard, and under UV light at a temperature of 40 °C for 12 weeks) and their antioxidant activity determined. Storage of encapsulated ascorbyl palmitate at 40 °C under both dark and UV light conditions did not affect the amount release and the ability to scavenge the free radical (ABTS). However, the antioxidant activity of free ascorbyl palmitate exponentially decreased at 40 °C under UV light condition. The analysed residues after α-amylase digestion of encapsulated ascorbyl palmitate showed some endothermic peaks, suggesting that amylose-lipids complexes formed were resistant to α-amylase digestion. Encapsulation of ascorbyl palmitate in maize starch may improve its storage stability under light (UV) conditions.
本研究通过糊化和喷雾干燥，确定了包埋棕榈酸抗坏血酸酯在正常和高直链淀粉玉米淀粉中的储存稳定性和释放。分析了储存样品（暗柜和在 40°C 下的 UV 光下，持续 12 周）中释放的棕榈酸抗坏血酸酯的量，并测定了其抗氧化活性。在黑暗和 UV 光条件下，将包埋的棕榈酸抗坏血酸酯储存在 40°C 下，不会影响释放量和清除自由基（ABTS）的能力。然而，在 40°C 下的 UV 光条件下，游离棕榈酸抗坏血酸的抗氧化活性呈指数下降。经α-淀粉酶消化包埋棕榈酸抗坏血酸后的分析残留物显示出一些吸热峰，表明形成的直链淀粉-脂质复合物能够抵抗α-淀粉酶的消化。在玉米淀粉中包埋棕榈酸抗坏血酸可以提高其在光（UV）条件下的储存稳定性。
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