title: Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch.
abstract: A gel-based encapsulation system was developed by incorporating W/O/W emulsions and 4-α-glucanotransferase (4αGTase) treated starch capable of thermoreversible gel formation, and its physical and release characteristics were investigated as functions of preparation conditions and temperature. Release properties of the W/O/W gels were affected by stability and encapsulation efficiency (EE) of W/O/W emulsions embedded within. Lower EE caused by longer sonication time increased fast release dye portion, which resulted in higher dye release rate, even though emulsion stability improved at longer sonication time. Lower dye release rate of W/O/W gels prepared with relatively higher W/O volume fractions slightly increased as temperature increased from room temperature to 90 °C. However, samples prepared with relatively lower W/O volume fractions showed higher dye release rate and a larger increase at 90 °C. The 4αGTase-treated starch gel improved W/O/W emulsion stability and thus retarded dye release even at 90 °C.
authors.affiliation: Research Institute for Agriculture and Life Science, Center for Food and Bioconvergence, Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea.
authors.forename: Saehun
authors.initials: S
authors.lastname: Mun
authors.affiliation: Molecular Imaging and Therapy Branch, National Cancer Center, Goyang-si 410-769, Republic of Korea.
authors.forename: Yongdoo
authors.initials: Y
authors.lastname: Choi
authors.affiliation: Department of Medicinal Chemistry and Molecular Pharmacology, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Sunghoon
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Food and Nutrition, College of Health and Welfare, Kangwon National University, Samcheok, Gangwon 245-711, Republic of Korea.
authors.forename: Jeonghee
authors.initials: J
authors.lastname: Surh
authors.affiliation: Research Institute for Agriculture and Life Science, Center for Food and Bioconvergence, Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea. Electronic address: yongro@snu.ac.kr.
authors.forename: Yong-Ro
authors.initials: YR
authors.lastname: Kim
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D006004:Glycogen Debranching Enzyme System / Q000737:chemistry*; D018613:Microscopy, Confocal / Q000379:methods*; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D006004:Glycogen Debranching Enzyme System; D014867:Water; D013213:Starch; C020569:4 alpha-glucanotransferase
keywords: 4-α-Glucanotransferase; Modified starch; Release properties; W/O/W emulsion