title: Synthesis and characterization of fatty acid oat β-glucan ester and its structure-curcumin loading capacity relationship.
abstract: An amphiphilic fatty acid oat β-glucan ester (FAOGE) was first synthesized, and its structure-curcumin loading capacity (CLC) relationship was investigated. The DS of product increased with the addition of acyl imidazole, decreased with Mw of β-glucan, and did not relate to the acyl chain length. Characterizations by FT-IR and (1)H NMR evidenced the presence of ester groups in FAOGE and confirmed its successful synthesis. The aqueous self-aggregation behavior of FAOGE was revealed by transmission electron microcopy and dynamic light scattering. With the aid of response surface methodology, a quadratic polynomial equation was obtained to quantitatively describe the structure-CLC relationship of FAOGE by using Mw of β-glucan, acyl chain length, and DS as variables. The CLC increased with Mw of β-glucan and acyl chain length but maximized at a medium DS. The maximum CLC value was obtained as 4.05 μg/mg. Hence, FAOGE is a potential candidate in solubilizing and delivering hydrophobic food ingredients.
authors.affiliation: College of Food Science, Southwest University , Chongqing 400715, People's Republic of China.
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
authors.forename: Jia
authors.initials: J
authors.lastname: Liu
authors.forename: Fayin
authors.initials: F
authors.lastname: Ye
authors.forename: Guohua
authors.initials: G
authors.lastname: Zhao
mesh_terms: D018554:Avena / Q000737:chemistry*; D003474:Curcumin / Q000737:chemistry*; D004952:Esters / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D015394:Molecular Structure; D008970:Molecular Weight; D011108:Polymers / Q000138:chemical synthesis / Q000737:chemistry*; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D004952:Esters; D005227:Fatty Acids; D011108:Polymers; D047071:beta-Glucans; D003474:Curcumin
keywords: curcumin; esters; oat β-glucan; structure; synthesis