期刊
FOOD HYDROCOLLOIDS
卷 23, 期 3, 页码 667-675出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.04.003
关键词
V-amylose; Inclusion complexes; Nanoencapsulation; Atomic force microscopy; Unsaturated fatty acids; Particle size distribution
资金
- Russell Berrie Nanotechnology Institute
- Technion - Israel Institute of Technology (Israel)
The addition of functional long chain (LC) unsaturated fatty acids to foods is often hampered by their instability. This study aimed to probe the possibility of using molecular inclusion complexes formed by amylose, termed V-amylose, as a possible Solution for the delivery of long chain (LC) fatty acids to the consumer. X-ray diffraction, light scattering and atomic force microscopy (AFM) were employed to study the micro- and nano-structure of V-amylose hosting LC fatty acids with different degrees Of unsaturation. Additionally, enzymatic digestion tests were conducted to assess the release of the fatty acids from the complexes. X-ray diffraction confirmed the formation of V-amylose while light scattering measurements, and the AFM images revealed that increased fatty acid unsaturation lead to the formation of bigger and more disperse particle populations. Enzymatic digestion tests with mammalian pancreatin illustrated the control over guest release which is induced by enzymatic hydrolysis. In conclusion, this Study demonstrates that guest chemistry affects some of the functional properties of V-amylose for the delivery of LC fatty acids. (C) 2008 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