Abstract
The octenyl succinic anhydride (OSA) modified corn starch (OSAS) was synthesised with different degrees of substitution (DS) and the influences of three factors namely OSA/starch ratio, reaction temperature, and reaction time on the DS of OSAS were studied by response surface methodology (RSM). As a delivery carrier material, the characteristics of OSAS were investigated. The resistant starch (RS) content of OSAS was increased with increasing DS, indicating the improvement of colon-targeting property. The swelling ratio (SR) of the OSAS in simulated gastrointestinal fluids was higher than that of native starch and its hydrophilicity was decreased with increasing DS. For in vitro release study, the percentage of released bioactive components was less than 7% within the first 8 h and close to 100% over a period of 36 h when the DS was 0.60. These results demonstrate that OSAS can be a potential carrier for colon-targeted delivery of bioactive food components.
| Original language | English |
|---|---|
| Pages (from-to) | 1218-1225 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 126 |
| Issue number | 3 |
| Early online date | 7 Dec 2010 |
| DOIs | |
| Publication status | Published - 1 Jun 2011 |
Funding
The authors from SCUT, China, would like to acknowledge the National Natural Science Funds of China (Nos. 31071503 and 20606014 ), the Fundamental Research Funds for the Central Universities, SCUT ( 2009ZZ0021 ), and Agricultural Science and Technology Achievements Transformation Fund Programs ( 2009GB23600523 ).
| Funders | Funder number |
|---|---|
| Agricultural Science and Technology Achievements Transformation Fund Programs | 2009GB23600523 |
| National Natural Science Foundation of China | 31071503, 20606014 |
| South China University of Technology | |
| Fundamental Research Funds for the Central Universities | 2009ZZ0021 |
Keywords
- Bioactive food components
- Delivery carrier
- Esterification
- Octenyl succinate starch
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science