期刊
FOOD CHEMISTRY
卷 210, 期 -, 页码 269-275出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.103
关键词
Cholesteryl oleate; Inclusion complex; Cryo-SEM; DSC; PXRD; NMR; Stoichiometry
The composite material formed by phytosterol ester (PSE) and gamma-cyclodextrin (gamma-CD) disperses readily in water and has been used to mask undesirable flavours. This paper elucidates the structure of the PSE/gamma-CD particle. Cryogenic scanning electron microscopy and contact angle measurements showed that the PSE/gamma-CD particles formed a capsule-like structure with a hydrophilic surface. A phase-solubility study using cholesteryl oleate (ChO), one of the components of PSE, showed that ChO formed a hydrophilic and stoichiometric inclusion complex with gamma-CD at a molar ratio of 2: 5. The structure of the PSE/gamma-CD inclusion complex was similar to that of ChO/gamma-CD, based on differential scanning calorimetry and powder X-ray diffractometry results. Thus, we propose that the PSE/gamma-CD particle has a capsule-like structure wherein a hydrophobic PSE droplet is surrounded by an outer layer of the hydrophilic PSE/gamma-CD inclusion complex. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据