Journal
CARBOHYDRATE POLYMERS
Volume 90, Issue 2, Pages 1193-1196Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2012.06.029
Keywords
High hydrostatic pressure; beta-Cyclodextrin; Vitamin C; Inclusion complex
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Funding
- Fundamental Research Funds for the Central Universities [JUDCF11027, JUSRP11225]
- Project of the State Key Laboratory of Food Science and Technology, Jiangnan University [SKLF-ZZB-201206]
- National Key Technology R&D Program for the 12th Five-Year Plan [2012BAD37B01, 2012BAD37B02, 2012BAD37B06]
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In this study, a novel high hydrostatic pressure (HHP) technique was used to prepare the beta-cyclodextrin-vitamin C (beta-CD-Vc) inclusion complex. The inclusion ratio was positively correlated with the pressure under 300 MPa and remained at above 50.0% when the pressure was more than 300 MPa. Fourier-transform infrared spectroscopy (FI-IR) and UV-visible spectroscopy (UV-vis) analysis showed that characteristic absorption bands and the absorption peak of Vc disappeared in the spectra of the beta-CD-Vc inclusion complex. Furthermore, differential scanning calorimetry (DSC) data revealed that only one endothermic peak appeared at about 138 degrees C in the DSC curve of the beta-CD-Vc inclusion complex. These results indicate that the HHP treatment effectively induces the formation of beta-CD-Vc inclusion complex. (C) 2012 Elsevier Ltd. All rights reserved.
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