Study on Fabrication and Stability of Starch-Lycium barbarum Complex

被引：0

作者：

Li S. ^{[1
]}

Guo J. ^{[1
]}

Yu J. ^{[1
]}

Zhou Y. ^{[1
]}

Zhang L. ^{[2
]}

He X. ^{[1
]}

Hao L. ^{[2
]}

Zhang L. ^{[2
]}

机构：

[1] Key Laboratory of Industrial Fermentation Microorganisms, Ministry of Education, Tianjin University of Science and Technology, Tianjin

[2] Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 06期

关键词：

corn starch; high-speed shear treatment; Lycium barbarum;

D O I：

10.13386/j.issn1002-0306.2023040092

中图分类号：

学科分类号：

摘要：

In this investigation, the starch-Lycium barbarum complex (CS-LB) was fabricated using corn starch (CS) and Lycium barbarum (LB) through a high-speed shear method. The stability of the guest molecules was also explored. The influence of shear time, rotational speed, and LB to CS mass ratio on Lycium barbarum pigment (LP) content and its stability were investigated. The CS-LB was characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA). It was found that the content of LP in the product was 0.99±0.03 mg per gram when the shear time was 1.5 hours, the rotational speed was 12000 r/min, and the mass ratio of LB to CS was 3:1. The SEM results illustrated that the products had an agglomerated morphology. The XRD results showed that the crystal domain of starch particles was destroyed and transformed into amorphous structures due to the high-speed shear treatment, but the CS-LP crystalline structure changed into a V-type, which was promoted by the interaction between CS and active components of LB. The FT-IR results showed that the absorption peak at 3421 cm-1 shifted, indicating that CS and LB were bound through hydrogen bonds. The TGA results showed that the thermal stability of the product was also enhanced, with a mass retention rate of 36% at 600 ℃ for the composite. Thus, the CS-LB could be effectively fabricated by high-speed shear treatment. Additionally, it was found that the composite could effectively reduce the effects of temperature, oxygen, and light on the stability of guest molecules in stability experiments. The shelf-life of guest molecules was also extended, enabling them to perform their related functions better. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：186 / 192

页数：6

共 36 条

[1]

GAO Y J, WEI Y F, WANG Y Q, Et al., Lycium barbarum:A taditional Chinese herb and a promising anti-aging agent[J], Aging Dis, 8, 6, pp. 778-791, (2017)

[2]

LIU H, CUI B, ZHANG Z., Mechanism of glycometabolism regulation by bioactive compounds from the fruits of Lycium barbarum[J], Food Research International, 159, (2022)

[3]

DONNO D, BECCARO G L, MELLANO M G, Et al., Goji berry fruit (Lycium spp.):Antioxidant compound fingerprint and bioactivity evaluation[J], Functional Foods, 10, 18, pp. 1070-1085, (2015)

[4]

LIU Qian, YU Yi, LIANG Yan, Et al., Research progress on active components and analytical methods of Lycium barbarum, Journal of Liaoning University of Traditional Chinese Medicine, 20, 11, pp. 56-59, (2018)

[5]

RUTZ J K, BORGES C D, ZAMBIAZI R C, Et al., Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food, Food Chemistry, 202, pp. 324-333, (2016)

[6]

ZHANG Chunlan, LI Bin, Physicochemical stability of Lycium barbarum pigment microemulsion, Food Industry Science and Technology, 40, 23, pp. 72-76, (2019)

[7]

LIU Yong, ZHANG Lin, Preparation of Lycium barbarum pigment microcapsules, Food Science and Technology, 40, 9, pp. 101-104, (2015)

[8]

BERTOFT E., Understanding starch structure:Recent progress [J], Agronomy, 7, 3, pp. 56-84, (2017)

[9]

LI L, ZHANG W H, PENG J, Et al., A novel shell material-highland barley starch for microencapsulation of cinnamon essential oil with different preparation methods[J], Materials, 13, 5, pp. 1192-1208, (2020)

[10]

ZHANG Y Q, GLADDEN I, GUO G Y, Et al., Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates[J], Food Hydrocolloids, 108, 4, pp. 106009-106015, (2020)

← 1 2 3 4 →