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探索不同葡萄糖当量下麦芽糊精的平衡状态图。

Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents.

作者信息

Saavedra-Leos Zenaida, Carrizales-Loera Anthony, Lardizábal-Gutiérrez Daniel, López-Martínez Laura Araceli, Leyva-Porras César

机构信息

Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral km 5+600, Matehuala 78700, Mexico.

Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico.

出版信息

Polymers (Basel). 2024 Jul 14;16(14):2014. doi: 10.3390/polym16142014.

DOI:10.3390/polym16142014
PMID:39065331
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11280782/
Abstract

This study investigates the equilibrium state diagram of maltodextrins with varying dextrose equivalents (DE 10 and 30) for quercetin microencapsulation. Using XRD, SEM, and optical microscopy, three transition regions were identified: amorphous (a 0.07-0.437), semicrystalline (a 0.437-0.739), and crystalline (a > 0.739). In the amorphous region, microparticles exhibit a spherical morphology and a fluffy, pale-yellow appearance, with Tg values ranging from 44 to -7 °C. The semicrystalline region shows low-intensity diffraction peaks, merged spherical particles, and agglomerated, intense yellow appearance, with Tg values below 2 °C. The crystalline region is characterized by fully collapsed microstructures and a continuous, solid material with intense yellow color. Optimal storage conditions are within the amorphous region at 25 °C, a 0.437, and a water content of 1.98 g HO per g of dry powder. Strict moisture control is required at higher storage temperatures (up to 50 °C) to prevent microstructural changes. This research enhances understanding of maltodextrin behavior across diverse dextrose equivalents, aiding the development of stable microencapsulated products.

摘要

本研究调查了不同葡萄糖当量（DE 10和30）的麦芽糊精用于槲皮素微胶囊化的平衡状态图。使用X射线衍射仪（XRD）、扫描电子显微镜（SEM）和光学显微镜，确定了三个转变区域：无定形区（α 0.07 - 0.437）、半结晶区（α 0.437 - 0.739）和结晶区（α > 0.739）。在无定形区，微粒呈现球形形态和蓬松的淡黄色外观，玻璃化转变温度（Tg）值范围为44至 -7 °C。半结晶区显示低强度衍射峰、合并的球形颗粒以及团聚的亮黄色外观，Tg值低于2 °C。结晶区的特征是完全塌陷的微观结构以及连续的、呈亮黄色的固体物质。最佳储存条件是在25 °C、α 0.437以及每克干粉含有1.98克水的无定形区内。在较高储存温度（高达50 °C）下需要严格控制水分，以防止微观结构发生变化。这项研究增进了对不同葡萄糖当量下麦芽糊精行为的理解，有助于开发稳定的微胶囊化产品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/25db4e41e48c/polymers-16-02014-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a3e972eda923/polymers-16-02014-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a0ee2cf87798/polymers-16-02014-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/d450d4f4c078/polymers-16-02014-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/3a784c44d84f/polymers-16-02014-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/b31dfbf3a317/polymers-16-02014-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/76641ad7252c/polymers-16-02014-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a2a11510f07f/polymers-16-02014-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/25db4e41e48c/polymers-16-02014-g008a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a3e972eda923/polymers-16-02014-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a0ee2cf87798/polymers-16-02014-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/d450d4f4c078/polymers-16-02014-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/3a784c44d84f/polymers-16-02014-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/b31dfbf3a317/polymers-16-02014-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/76641ad7252c/polymers-16-02014-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/a2a11510f07f/polymers-16-02014-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ecad/11280782/25db4e41e48c/polymers-16-02014-g008a.jpg

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