کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132408 1492048 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Synthesis and characterization of alkylated caseinate, and its structure-curcumin loading property relationship in water
ترجمه فارسی عنوان
سنتز و خصوصی سازی کازئین اکسید شده و رابطه ی ساختاری آن با بارگیری کورکومین در آب
کلمات کلیدی
کازئین، کازئین آلکلیک شده، کپسوله سازی، ویژگی بارگذاری کرکومین،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Alkylated caseinates with selected C8-C16 alkyl groups were first synthesized.
- The substitution degree of the alkyl groups was in the range of 5.2-72.9%.
- C16-caseinate had the best assembling and curcumin-loading properties in water.
- Curcumin-loaded C16-caseinate assemblies had desirable characteristic properties.

Alkylated caseinates (Cn-caseinates) containing selected C8-C16 alkyl groups were successfully synthesized through a two-step reaction between the protein and fatty acids. The substitution degree (SD) of the alkyl groups was 5.2-72.9%, which depended on the feed molar ratio of reagents and fatty acid chain length. The SD value was positively associated with the surface hydrophobicity index (S0) of the Cn-caseinate. Among the tested Cn-caseinates (n = 0, 8, 12, 14 and 16), C16-caseinate showed the best self-assembly and curcumin-loading properties in water. With increased palmitoyl group SD, the critical micelle concentration (CMC) of C16-caseinate was decreased from 5.15 to 3.77 mg/L and the encapsulation efficiency of curcumin-loaded C16-caseinate self-assemblies was increased from 31.16% to 69.87%. Transmission electron microscopy analysis demonstrated a desirable sphere assembly. In addition, the C16-caseinate self-assemblies had good re-dispersibility and storage stability at 4 °C for 6 weeks.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 244, 1 April 2018, Pages 246-253
نویسندگان
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