Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891084 | LWT - Food Science and Technology | 2018 | 32 Pages |
Abstract
To increase the solubility of hesperetin, four different octenyl succinic anhydride modified starches (OSAS) were prepared from corn, wheat, potato, and sweet potato starches and then complexed with hesperetin. Results showed that corn OSAS was the best among the four OSASs in improving the hesperetin solubility. The solubilization efficiency of hesperetin was increased by 9.87 times when it was complexed with corn OSAS at 44â¯g/L mass concentration and degree of substitution (DS) at 0.0158 by agitation (1600 r/min, 40â¯Â°C) for 4â¯h under native pH. Compared with the physical mixture of OSAS and hesperetin, the inclusion of their complex was confirmed by FT-IR, XRD and DSC. These results would have provided some basic understandings on the interactions between hesperetin and OSAS on solubility enhancement.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Jieli Guo, Weimin Tang, Shengmin Lu, Zhongxiang Fang, Kang Tu, Meiyu Zheng,