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Preparation, characterization, water solubility, and targeted delivery of linear dextrin‐conjugated linoleic acid inclusion complex
Author(s) -
Chang Qingqing,
Zhou Xing,
Wu Chunsen,
Xu Xueming,
Jin Zhengyu
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400261
Subject(s) - dextrin , solubility , conjugated linoleic acid , chemistry , fourier transform infrared spectroscopy , thermogravimetric analysis , ethanol , starch , food science , nuclear chemistry , chromatography , organic chemistry , linoleic acid , chemical engineering , fatty acid , engineering
A linear dextrin (LD)‐conjugated linoleic acid (CLA) inclusion complex was prepared using LD obtained from debranched waxy corn starch as an encapsulation wall material. The aim was to prepare a nontoxic CLA product with improved water solubility and controlled release in small intestine by encapsulating CLA with the water‐soluble LD. The optimal complexation temperature, volume of ethanol used to dissolve CLA, and mass ratio of LD to CLA were 30°C, 1 mL, 12:1, respectively. Thermogravimetric analysis and Fourier transform infrared spectroscopy showed that CLA was successfully encapsulated by LD. The solubility of the LD‐CLA complex greatly improved from 62.64 to 91.05% when the temperature was increased from 20 to 90°C. A total of 34.1% CLA of the LD‐CLA complex was released into a simulated small intestine environment. Therefore, LD can improve the solubility of the complex and enable the targeted delivery of functional lipids and other bioactive components to the small intestine.