文献类型： 外文期刊
作者： Zhao, Kangyun 1 ; Zhang, Siwei 1 ; Piao, Chunhong 4 ; Xu, Fei 1 ; Zhang, Yutong 1 ; Wang, Xu 1 ; Zhang, Jiyue 1 ; Zhao, Chunxia 1 ; You, Sang Guan 5 ; Zhang, Yanjun 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
2.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China
3.Natl Trop Plant Germplasm Resource Bank Sub Bank W, Hainan 571533, Peoples R China
4.Wuzhou Univ, Guangxi Liubao Tea Modern Ind Coll, Sch Food & Pharmaceut Engn, Wuzhou 543002, Peoples R China
5.Gangneung Wonju Natl Univ, East Coast Life Sci Inst, Dept Marine Food Sci & Technol, 120 Gangneung, Gangwon 210702, South Korea
关键词： Piperine; Pepper starch; Porous starch; Interaction mechanism; Loading efficiency
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 268 卷
页码：
收录情况： SCI
摘要： In this study, a new carrier for loading piperine was prepared using pepper starch, and its interaction mechanism was investigated. The porous pepper starch-piperine complex (PPS-PIP) showed higher loading efficiency (76.15 %) compared to the porous corn starch-piperine complex (PCS-PIP (52.34 %)). This may be ascribed to the hemispherical shell structure of porous pepper starch (PPS) compared to the porous structure of porous corn starch (PCS) based on the SEM result. PPS-PIP had smaller particle size (10.53 mu m), higher relative crystallinity (38.95 %), and better thermal stability (87.45 degrees C) than PCS-PIP (17.37 mu m, 32.17 %, 74.35 degrees C). Fourier transform infrared spectroscopy (FTIR) results implied that piperine not only forms a complex with amylose but may also be physically present in porous starch. This was demonstrated by the short-range order and X-ray type. Molecular dynamics simulations confirmed that hydrogen bonding is the primary interaction between amylose and piperine. Besides the formation of the amylose-piperine complex, some of the piperine is also present in physical form.
- 相关文献
作者其他论文 更多>>
-
Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit ( Morinda citrifolia L.) . )
作者：Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun
关键词：Noni fruit; Quality and flavor; Physicochemical analysis; Electronic nose; Electronic tongue; GC-MS
-
Phased gap-free genome assembly of octoploid cultivated strawberry illustrates the genetic and epigenetic divergence among subgenomes
作者：Song, Yanhong;Liu, Lifeng;Li, Gang;Zhao, Xia;Zhou, Houcheng;Peng, Yanling;Wang, Xu;Cao, Shuo;Zhou, Yongfeng;Muyle, Aline;Zhou, Yongfeng
关键词：
-
Microbiome-Metabolomic Analysis Revealed the Immunoprotective Effects of the Extract of Vanilla planifolia Andrew (EVPA) on Immunosuppressed Mice
作者：Zhang, Xin;Li, Yunlong;Zhu, Kexue;Zhao, Qingyun;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhang, Xin;Li, Yunlong;Li, Chuan;Zhu, Kexue;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhu, Kexue;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhao, Qingyun;Gu, Fenglin
关键词：extract of Vanilla planifolia Andrew; metabolomic analysis; immunomodulation; intestinal microbiota
-
Garlic peel extract as an antioxidant inhibits triple-negative breast tumor growth and angiogenesis by inhibiting cyclooxygenase-2 expression
作者：Dong, Yushi;Yue, Xiqing;Li, Mohan;Zhou, Qian;Zhang, Jiyue;Xie, Aijun
关键词：antioxidant; COX-2; garlic peel; triple-negative breast cancer
-
Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods
作者：Meng, Xiaolin;Wu, Ying;Tang, Wangruiqi;Zhou, Lei;Liu, Wei;Liu, Chengmei;Zhong, Junzhen;Zhang, Yanjun;Prakash, Sangeeta
关键词：Fibrous; Worm-like; beta-lactoglobulin self-assembly gels; Gelation mechanism; In vitro digestion
-
Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil
作者：Xu, Fei;Zhang, Yanjun;Xu, Fei;Zhang, Yanjun;Shi, Yucong;Li, Bin;Liu, Chengmei;Zhong, Junzhen
关键词：vanilla; compound essential oil; nano-emulsions; flocs
-
Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines
作者：Hu, Rongsuo;Zhao, Liyan;Chen, Xiao;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Xiao, Xingyuan
关键词：coffee; coffee pulp wine; sensory characteristic; flavor profile
