期刊
FOOD CHEMISTRY
卷 211, 期 -, 页码 530-537出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.078
关键词
High-amylose maize starch; Conjugated linoleic acid (CLA); V-Amylose complex
资金
- National Research Foundation of Korea (NRF) - Korea government (MSIP) [2014R1A2A2A01007996]
- National Research Foundation of Korea [2014R1A2A2A01007996] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Crystalline starch-CLA complexes were prepared by blending an alcoholic solution of conjugated linoleic acid (CLA) in an aqueous high-amylose maize starch dispersion. Recovery yield of CLA in the precipitates obtained by centrifuging the dispersion was dependent on reaction conditions such as temperature, time and pH. The CLA recovery reached a maximum when the reaction was performed at 90 degrees C for 6 h at neutral pH, with 67.7% of the initial CLA being co-precipitated with starch. The precipitates contained amylose-CLA complex exhibiting a V6I-type crystalline structure under X-ray diffraction analysis and a type II polymorph under DSC analysis. Ultrasonic treatment for the re-dispersed starch-CLA complex in water resulted in the reduction of hydrodynamic diameter of the complex particles to 201.5 nm. The dispersion exhibited a zeta potential of -27.0 mV and remained stable in an ambient storage without forming precipitates for more than 4 weeks. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据