Solubilization of hesperidin with octenyl succinic anhydride modified sweet potato starch

文献类型： 外文期刊

第一作者： Guo, Jieli

作者： Guo, Jieli;Lu, Shengmin;Liu, Zhe;Tang, Weimin;Guo, Jieli;Lu, Shengmin;Tu, Kang

作者机构：

关键词： Hesperidin; Octenyl succinic anhydride modified starches (OSAS); Sweet potato starch (SPS); Solubilization; Inclusion

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 285 卷

页码：

收录情况： SCI

摘要： Hesperidin, the major flavonoid in citrus species, possesses various biological functions and pharmacological activities, however, its insolubility in water limits its bioavailability and medical or food application. When 8 g/L octenyl succinic anhydride modified sweet potato starch (OSA-SPS) with degree of substitution 0.0051 was applied to solubilize hesperidin under the conditions of stirring the mixture for 6 h at 2400 r/min, 50 degrees C and unadjusted pH, the solubilization efficiency of hesperidin was 6.52 folds higher than that without OSAS addition. It was noteworthy that the solubilization of hesperidin was obviously different from that of hesperetin (hydrolysate of hesperidin) either in starch origin of OSAS or in the influence of external factors. The interaction between OSA-SPS and hesperidin had been certified by means of FT-IR, XRD, DSC, H-1/2D NMR. These results would give a fundamental reference for probing specific mechanism between hesperidin and OSAS in the further research.

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