Characteristics of modified β-cyclodextrin bound to cellulose powder

被引：33

作者：

Rehmann, L ^{[1
]}

Yoshii, H ^{[1
]}

Furuta, T ^{[1
]}

机构：

[1] Tottori Univ, Dept Biotechnol, Tottori 6808552, Japan

来源：

STARCH-STARKE | 2003年 / 55卷 / 07期

关键词：

microencapsulation; immobilized beta-cyclodextrin; surface modification; flavor compound;

D O I：

10.1002/star.200390066

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Monochlorotriazinyl-beta-cyclodextrin (MCT-beta-CD) was covalently bonded to cellulose powder. The amount of MCT-beta-CD bonded to cellulose could be determined by infrared spectroscopy. The coupling reaction was characterized as a physical adsorption of the MCT-beta-CD on the cellulose powder followed by an apparently zero order chemical reaction. The reaction rate constant was found to be k = 6.43 (.) 10(-4) +/- 0.11 (.) 10(-4) g g(-1) s(-1). The immobilized cyclodextrin was able to include and release d-limonene as a model flavor compound. The maximum molar inclusion ratio was 0.85, which is the same inclusion ratio as for d-limonene in native beta-cyclodextrin. The release rates of d-limonene included in the fixed MCT-beta-CD were monitored at various relative humidities and 50 degreesC. The release kinetics could be modeled using the Avrami equation. These results demonstrate that flavors as well as other hydrophobic compounds can be included and released from MCT-beta-CD immobilized on cellulose.

引用

页码：313 / 318

页数：6

共 21 条

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