Journal
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105409
Keywords
Amylose; Tangeretin; Complexation; Structure; Stabilization
Categories
Funding
- 2018 High Level University Program-Research Foundation for Advanced Talents [C1051016]
- Foundation for Young Talents in Higher Education of Guangdong, China [2017KQNCX192]
- Special Funds for Research Startup of DGUT, China [GC300502-37]
- Institute of Science and Technology Innovation of DGUT, China [KCYCXPT2017007]
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Tangeretin (5, 6, 7, 8, 4' - tetramethoxyflavone, TAN) occurs naturally in citrus fruits but is scarcely used as functional foods due to their low water solubility. In this work, we evaluate the potential of debranched-starch to complex and stabilize TAN. Three starches with different amylose contents (0%-48.59%) have been chosen in this methodology. Complexes were successfully prepared and characterized using X-ray diffraction, differential scanning calorimetry, H-1 nuclear magnetic resonance spectroscopy and fourier transform infrared spectroscopy. Loadings of up to 48.64% TAN were achieved by debranched waxy maize starch, and storage studies showed that the retention index of TAN in complexes could achieve 71.56% after 25 days. This study reveal that the interactions between debranched waxy maize starch and TAN are effective, and complexes can improve bioactive ingredients' stability.
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