title: Synthesis and characterization of enzymatically cross-linked feruloyl amylopectin for curcumin encapsulation.
abstract: Feruloyl amylopectin (FAP) was synthesized by the N,N'-carbonyldiimidazole (CDI) activation method, and the enzymatically cross-linked feruloyl amylopectin (CL-FAP) was prepared via catalysis of horseradish peroxidase (HRP) with the presence of hydrogen peroxide (H2O2). RP-HPLC-DAD/ESI-TOF-MS measured ferulic acid and its derivatives in FAP and CL-FAP. FAP was primarily composed of two ferulate monomers, while CL-FAP was composed of two ferulate monomers and two ferulate dehydrodimers. The ester formation in the feruloyl group was confirmed by the presence of carbonyl and aromatic CC signal near 1,725 (1,723) and 1,510 cm(-1) in the FT-IR spectra. X-ray diffraction studies showed that the two modified amylopectins lost the ordered A-type crystalline structure, characteristic of maize amylopectin. The encapsulation capacity of curcumin (ECC) in 1mg/mL CL-FAP microemulsion was measured at 88.13 μg/mg by HPLC.
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, People's Republic of China.
authors.forename: Jianfei
authors.initials: J
authors.lastname: Zhu
authors.affiliation: College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, People's Republic of China.
authors.forename: Yinxue
authors.initials: Y
authors.lastname: Heng
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
authors.forename: Dongxian
authors.initials: D
authors.lastname: Zhang
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Wen
authors.affiliation: Sichuan Provincial Institute for Food-Drug Control, Chengdu 610097, People's Republic of China.
authors.forename: Hang
authors.initials: H
authors.lastname: Li
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, People's Republic of China. Electronic address: zhaogh@swu.edu.cn.
authors.forename: Guohua
authors.initials: G
authors.lastname: Zhao
mesh_terms: D000687:Amylopectin / Q000138:chemical synthesis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000737:chemistry*; D003474:Curcumin / Q000737:chemistry*; D004339:Drug Compounding; D010084:Oxidation-Reduction; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry
chemical_list: D003373:Coumaric Acids; D000687:Amylopectin; C004999:ferulic acid; D003474:Curcumin
keywords: Cross-linked feruloyl amylopectin; Curcumin encapsulation; Pickering emulsion