Encapsulation and antioxidant activity of ascorbyl palmitate with maize starch during pasting

被引：25

作者：

Bamidele, O. P. ^{[1
]}

Duodu, K. G. ^{[1
]}

Emmambux, M. N. ^{[1
]}

机构：

[1] Univ Pretoria, Dept Food Sci, Private Bag X20, ZA-0028 Pretoria, South Africa

来源：

CARBOHYDRATE POLYMERS | 2017年 / 166卷

基金：

新加坡国家研究基金会;

关键词：

Encapsulation; Pasting; Maize starch; Palmitic acid; Ascorbyl palmitate; FUNCTIONAL-PROPERTIES; AMYLOSE COMPLEXES; STEARIC-ACID; FATTY-ACIDS; WHEAT;

D O I：

10.1016/j.carbpol.2017.02.095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ascorbyl palmitate can interact with amylose to form amylose-lipid complexes. This study determined the effects of ascorbyl palmitate (0, 15 and 50 mg/g starch) on the pasting properties of maize starch, amount of ascorbyl palmitate bound in the starch paste, release of ascorbyl palmitate after enzymatic hydrolysis and its antioxidant activity. Pasting of starch with ascorbyl palmitate at 91 degrees C for 120 min resulted in the formation of type 11 amylose-lipid complexes as shown by DSC melting enthalpies. About 93% and 66% of ascorbyl palmitate were encapsulated when 15 mg and 50 mg was respectively added to maize starch during pasting. Less than 50% of the bound ascorbyl palmitate was released during pancreatic alpha-amylase hydrolysis suggesting that some of the complexes were not hydrolysed to release the ligand. The antioxidant activities of the ascorbyl palmitate correlated (R= 0.937) to the amount released during enzymatic hydrolysis. It can be concluded that pasting of maize starch can be used to encapsulate ascorbyl palmitate by possibly forming amylose-lipid complexes. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：202 / 208

页数：7

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