Synthesis and characterization of enzymatically cross-linked feruloyl amylopectin for curcumin encapsulation

被引:9
作者
Zhu, Jianfei [1 ,2 ]
Heng, Yinxue [2 ]
Zhang, Dongxian [1 ]
Wen, Yu [1 ]
Li, Hang [3 ]
Zhao, Guohua [1 ]
机构
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Chongqing Technol & Business Univ, Coll Environm & Resources, Chongqing 400067, Peoples R China
[3] Sichuan Prov Inst Food Drug Control, Chengdu 610097, Peoples R China
基金
中国国家自然科学基金; 中国博士后科学基金;
关键词
Cross-linked feruloyl amylopectin; Curcumin encapsulation; Pickering emulsion; PICKERING EMULSIONS; FTIR SPECTROSCOPY; FUNGAL LACCASE; CAFFEIC ACID; STARCH; ARABINOXYLANS; LINKING; IDENTIFICATION; GRAIN; WOOD;
D O I
10.1016/j.ijbiomac.2015.12.073
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
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 mu g/mg by HPLC. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:126 / 132
页数:7
相关论文
共 27 条
[1]   Amylopectin-g-poly(N-vinyl-2-pyrrolidone): Synthesis, characterization and in vitro release behavior [J].
Ahuja, Munish ;
Thakur, Kanika ;
Kumar, Ashok .
CARBOHYDRATE POLYMERS, 2014, 108 :127-134
[2]   Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid) [J].
Araghi, Maryam ;
Moslehi, Zeinab ;
Mohammadi Nafchi, Abdorreza ;
Mostahsan, Amir ;
Salamat, Nima ;
Garmakhany, Amir Daraei .
FOOD SCIENCE & NUTRITION, 2015, 3 (05) :370-375
[3]   Horseradish peroxidase-catalyzed cross-linking of feruloylated arabinoxylans with β-casein [J].
Boeriu, CG ;
Oudgenoeg, G ;
Spekking, WTJ ;
Berendsen, LBJM ;
Vancon, L ;
Boumans, H ;
Gruppen, H ;
Van Berkel, WJH ;
Laane, C ;
Voragen, AGJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (21) :6633-6639
[4]   Arabinoxylan gels: Impact of the feruloylation degree on their structure and properties [J].
Carvajal-Millan, E ;
Landillon, V ;
Morel, MH ;
Rouau, X ;
Doublier, JL ;
Micard, V .
BIOMACROMOLECULES, 2005, 6 (01) :309-317
[5]   Phenolic acid content of sorghum and maize cultivars varying in hardness [J].
Chiremba, Constance ;
Taylor, John R. N. ;
Rooney, Lloyd W. ;
Beta, Trust .
FOOD CHEMISTRY, 2012, 134 (01) :81-88
[6]   Structural analysis of photodegraded wood by means of FTIR spectroscopy [J].
Colom, X ;
Carrillo, F ;
Nogués, F ;
Garriga, P .
POLYMER DEGRADATION AND STABILITY, 2003, 80 (03) :543-549
[7]   Structural characterization of feruloylated arabinoxylans and xylans released from water-unextractable cell walls of rye outer layers upon treatment with lichenase and cellulase [J].
Cyran, Malgorzata R. .
CARBOHYDRATE RESEARCH, 2010, 345 (07) :899-907
[8]   Preparation and Characterization of Cross-Linked Starch/Poly(vinyl alcohol) Green Films with Low Moisture Absorption [J].
Das, Kunal ;
Ray, Dipa ;
Bandyopadhyay, N. R. ;
Gupta, Anirudhha ;
Sengupta, Suparna ;
Sahoo, Saswata ;
Mohanty, Amar ;
Misra, Manjusri .
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 2010, 49 (05) :2176-2185
[9]   Food emulsions and foams: Stabilization by particles [J].
Dickinson, Eric .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2010, 15 (1-2) :40-49
[10]   Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase [J].
Figueroa-Espinoza, MC ;
Rouau, X .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) :497-503