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Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface
Author(s) -
SHIMADA K.AZUKO,
KAWANO K.IMIKO,
ISHII J.UNKO,
NAKAMURA T.AKASHI
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08063.x
Subject(s) - chemistry , residue (chemistry) , adsorption , triglyceride , fatty acid , cyclodextrin , surface tension , molecule , soybean oil , coconut oil , organic chemistry , vegetable oil , food science , chromatography , biochemistry , cholesterol , physics , quantum mechanics
The interfacial tension of vegetable oil (soybean oil or coconut oil)/ water interface decreased with the increase of cyclodextrin (CD) concentration. The interfacial excess and interfacial area were calculated from the Gibbs’ adsorption equation. The average number of CD molecules including a fatty acid residue of soybean oil at the interface was estimated at 2.4 for each of α‐CD and β‐CD. The average number of CD molecules complexed with a fatty acid residue of coconut oil was 1.8 for α‐CD and 1.7 for β‐CD. These results suggested that the CD molecules formed the inclusion complex with the triglyceride according to the chain length of fatty acid residue at the interface.