文献类型：期刊文献

英文题名：Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition

作者：Zhou, Dingpeng[1];Liu, Shaowei[1];Song, Haoyu[1];Liu, Xue[2];Tang, Xiaozhi[3]

机构：[1]East China Univ Sci & Technol, Dept Biol Engn, State Sey Kaboratory Bioreactor Engn, Shanghai 200237, Peoples R China;[2]China Agr Univ, Coll Informat & Elect Engn, Beijing 100083, Peoples R China;[3]Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Peoples R China

年份：2021

卷号：142

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20210609879661);WOS:【SCI-EXPANDED(收录号:WOS:000636143000023)】；

基金：This study was supported by the Beijing Innovation Consortium of Agriculture Research System (BAIC04-2019).

语种：英文

外文关键词：Ascorbyl palmitate; Chemical modification; High amylose maize starch; Stability

摘要：Acetylation (0.48, 1.03, and 2.06%) and oxidation (0.48, 0.97, and 1.91%) of high amylose maize starch (HS) were used to encapsulate ascorbyl palmitate (AP). The V-amylose inclusion complexes could be prepared without pre-autoclaving HS. AP could be effectively encapsulated into modified HS (3.43-6.86%), and the modified complexes exhibited increased solubility and stability in an aqueous environment than the unmodified complex. AP in modified complexes exhibited similar stability against light and oxidation with the unmodified complex. Both modifications decreased the crystalline area, peak melting temperature, and enthalpy. Accordingly, the stability of AP in modified complexes against heat treatment was reduced. This study could expand the useable range of high amylose starch inclusion complex with AP and other ligands, especially in an aqueous environment.