Synthesis and characterization of enzymatically cross-linked feruloyl amylopectin for curcumin encapsulation
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- 作者：Jianfei Zhua ; b ; Yinxue Hengb ; Dongxian Zhanga ; Yu Wena ; Hang Lic ; Guohua Zhaoa ; zhaogh@swu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cross-linked feruloyl amylopectin ; Curcumin encapsulation ; Pickering emulsion
- 刊名：International Journal of Biological Macromolecules
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：85
- 期：Complete
- 页码：126-132
- 全文大小：1529 K
文摘
Feruloyl amylopectin (FAP) was synthesized by the N,N′-carbonyldiimidazole (CDI) activation method, and the enzymatically cross-linked feruloyl amylopectin (CL-FAP) was prepared via catalysis of horseradish peroxidase (HRP) with the presence of hydrogen peroxide (H2O2). RP-HPLC-DAD/ESI-TOF-MS measured ferulic acid and its derivatives in FAP and CL-FAP. FAP was primarily composed of two ferulate monomers, while CL-FAP was composed of two ferulate monomers and two ferulate dehydrodimers. The ester formation in the feruloyl group was confirmed by the presence of carbonyl and aromatic C
C signal near 1725 (1723) and 1510 cm−1 in the FT-IR spectra. X-ray diffraction studies showed that the two modified amylopectins lost the ordered A-type crystalline structure, characteristic of maize amylopectin. The encapsulation capacity of curcumin (ECC) in 1 mg/mL CL-FAP microemulsion was measured at 88.13 μg/mg by HPLC.
C signal near 1725 (1723) and 1510 cm−1 in the FT-IR spectra. X-ray diffraction studies showed that the two modified amylopectins lost the ordered A-type crystalline structure, characteristic of maize amylopectin. The encapsulation capacity of curcumin (ECC) in 1 mg/mL CL-FAP microemulsion was measured at 88.13 μg/mg by HPLC.