Synthesis and characterization of enzymatically cross-linked feruloyl amylopectin for curcumin encapsulation

Jianfei Zhu; Yinxue Heng; Dongxian Zhang; Yu Wen; Hang Li; Guohua Zhao

doi:10.1016/j.ijbiomac.2015.12.073

Synthesis and characterization of enzymatically cross-linked feruloyl amylopectin for curcumin encapsulation

Int J Biol Macromol. 2016 Apr:85:126-32. doi: 10.1016/j.ijbiomac.2015.12.073. Epub 2015 Dec 28.

Authors

Jianfei Zhu¹, Yinxue Heng², Dongxian Zhang³, Yu Wen³, Hang Li⁴, Guohua Zhao⁵

Affiliations

¹ 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.
² College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, People's Republic of China.
³ College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
⁴ Sichuan Provincial Institute for Food-Drug Control, Chengdu 610097, People's Republic of China.
⁵ College of Food Science, Southwest University, Chongqing 400715, People's Republic of China. Electronic address: zhaogh@swu.edu.cn.

PMID: 26730483
DOI: 10.1016/j.ijbiomac.2015.12.073

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.

Keywords: Cross-linked feruloyl amylopectin; Curcumin encapsulation; Pickering emulsion.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amylopectin / chemical synthesis
Amylopectin / chemistry*
Chromatography, High Pressure Liquid
Coumaric Acids / chemistry*
Curcumin / chemistry*
Drug Compounding*
Oxidation-Reduction
Solubility
Spectroscopy, Fourier Transform Infrared
X-Ray Diffraction
Zea mays / chemistry

Substances

Coumaric Acids
Amylopectin
ferulic acid
Curcumin