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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Development of vanillin/beta-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates
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Development of vanillin/beta-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates

机译：使用亚麻籽胶米糠蛋白复合凝聚凝聚凝聚凝聚的香草蛋白/β-环糊精含有微胶囊

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摘要

Encapsulation of vanillin through beta-cyclodexterin inclusion complex coacervates (beta-CD-IC) was developed to achieve higher thermal stability and controlled release of vanillin. The effect of protein to polysaccharide (Pr: Ps) ratio and core (Vanillin/beta-CD-IC) to wall (coacervate) ratio on the vanillin encapsulation as well as thermal, microstructural and physical characteristics of microcapsules were investigated. Microcapsules had particle size ranging from 0.75 to 4.5 mu m with negative surface charge and narrow size distribution. Although particle size and encapsulation efficiency were increased by increasing the Pr:Ps ratio and core to wall ratio, the zeta-potential decreased. Vanillin/beta-cyclodexterin loaded microcapsules had the maximum encapsulation efficiency about 85% at core to wall ratio of 1:3 and Pr:Ps ratio of 9:1. Structural studies by Fourier-transform infrared spectroscopy (FTIR) indicated the entrapment of encapsulant and X-Ray diffraction data and scanning electron microscopy (SEM) images showed that microcapsules have amorphous structure with soft surface. Furthermore, FTIR results indicated the formation of vanillin/beta-cyclodextrin inclusion is the result of chemical interactions, but physical interaction between core and shell leads to encapsulate vanillin/beta-cyclodextrin inclusion in rice bran protein-flaxseed gum (RBP-FG) coacervates. Microencapsulation increased the vanillin thermostability and its shelf life. Therefore, it is possible to increase thermal stability of vanillin against environmental conditions. (C) 2019 Elsevier B.V. All rights reserved.
机译：开发了通过β-环糊精包合凝聚凝聚酰胺（β-CD-IC）的香草蛋白的封装，以实现较高的香草蛋白的热稳定性和控制释放。研究了蛋白质对多糖的影响（Pr：ps）比和核（香草蛋白/β-cd-cd-cd）与香草蛋白包封的壁（凝聚）的比例以及微胶囊的热，微观结构和物理特征。微胶囊的粒度为0.75至4.5μm，具有负面电荷和窄尺寸分布。尽管通过增加Pr：PS比和芯与壁比来增加粒度和封装效率，但Zeta电位降低。香草蛋白/β-环糊精加载的微胶囊在核心为1：3和Pr：PS比率为9：3的核比的最大封装效率约为85％。通过傅立叶变换红外光谱（FTIR）的结构研究表明，包封剂和X射线衍射数据和扫描电子显微镜（SEM）图像显示，微胶囊具有具有软表面的非晶结构。此外，FTIR结果表明了香草蛋白/β-环糊精的形成是化学相互作用的结果，但核心和壳之间的物理相互作用导致包封在水稻蛋白 - 亚麻籽胶（RBP-FG）凝聚中包裹在稻米蛋白 - 亚麻籽胶（RBP-FG）的凝聚蛋白。微胶囊化增加了香草素热稳定性及其保质期。因此，可以提高香草蛋白的热稳定性免受环境条件的热稳定性。 （c）2019 Elsevier B.v.保留所有权利。

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