Solubility improvement of hesperetin by using different octenyl succinic anhydride modified starches
文献类型： 外文期刊
作者： Guo, Jieli 1 ; Tang, Weimin 2 ; Lu, Shengmin 1 ; Fang, Zhongxiang 3 ; Tu, Kang 1 ; Zheng, Meiyu 2 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruit & Vegetables Postharvest & Proc Tec, Hangzhou 310021, Zhejiang, Peoples R China
3.Univ Melbourne, Fac Vet & Agr Sci, Parkville, Vic 3010, Australia
关键词： OSAS-hesperetin saturated solution; Solubility; Physical mixture; Complex
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2018 年 95 卷
页码：
收录情况： SCI
摘要： 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 44 g/L mass concentration and degree of substitution (DS) at 0.0158 by agitation (1600 r/min, 40 degrees C) for 4 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.
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