食品研究与开发:2025,46(10):94-100
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生物素酯化改性对脱支淀粉理化性质的影响
(合肥工业大学 食品与生物工程学院,安徽 合肥 230009)
Effects of Esterification with Biotin on the Physicochemical Properties of Debranched Starch
(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China)
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投稿时间:2024-04-11    
中文摘要: 为开发一种具有靶向递送潜力的淀粉基递送载体,该研究通过酯化反应制备系列生物素改性脱支淀粉复合物(biotin-modified debranched starch,Bio-DBS)。核磁共振氢谱和傅立叶变换红外光谱结果表明,生物素成功地偶联到淀粉的碳骨架上,并且Bio-DBS 的取代度分别为6.9%、12.1%和32.0%。通过扫描电子显微镜观察到Bio-DBS 具有松散的凝胶网络状结构,接触角测试结果证实Bio-DBS 属于亲水性材料。此外,研究还发现生物素酯化改性可有效提高脱支淀粉的溶胀力、溶解度和透明度。
Abstract:A starch-based delivery carrier with targeted delivery potential was developed. The biotin-modified debranched starch (Bio-DBS) complexes were prepared by esterification. The results of nuclear magnetic resonance hydrogen spectra and Fourier transform infrared spectroscopy showed that biotin was successfully coupled to the carbon skeleton of starch,and the degrees of substitution of Bio-DBS were 6.9%,12.1%,and 32.0%,respectively. The scanning electron microscopy results showed that the Bio-DBS demonstrated a loose gel network structure,and the contact angle test results confirmed that Bio-DBS was hydrophilic. In addition,the esterification with biotin effectively improved the swelling,solubility,and transparency of debranched starch.
文章编号:202510012     中图分类号:    文献标志码:
基金项目:合肥工业大学优秀青年人才培育计划项目(JZ2023HGPB0290)
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