期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 24, 期 6, 页码 2035-2040出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0270-1
关键词
infusion; release; starch; catechin; nutrient delivery system
资金
- Kyung Hee University [KHU-20130437]
Hydrophilic nutrients, a water insoluble drug, and amino acids were used as infusion materials for analysis w ith HPLC and a micro-plate reader. Only catechin, gallic a cid, and caffeine infused into native corn starch granules. While catechin remained in the native corn starch granule after several washing steps, infused caffeine and gallic acid were washed out. A release study was also performed using pancreatin alpha-amylase. Infused catechin was successfully released when native corn starch granules were decomposed. Infusion and maintenance of catechin in native corn starch granules were probably due to a unique chemical structure of the benzene-tetrahydropyran group that affected interactions with starch. However, experiments using epicatechin and rutin indicated that the benzenetetrahydropyran group structure may not have been the only reason for infusion of guest materials. The 3 dimensional structure of the benzene-tetrahydropyran group probably also influenced infusion of materials.
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