HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2021 ; 53(4): 365-374
Stability of the enzyme-modified starch-based hydrogel model premix with curcumin during in vitro digestion
효소변형 전분기반 하이드로젤 모델 프리믹스 내 탑재된 커큐민의 소화과정 중 안정성
Jihyun Kang1†, Shin-Joung Rho2†, Jiyoung Lee1,3, and Yong-Ro Kim1,2,3,4,*
1Department of Biosystems Engineering, Seoul National University 2Center for Food and Bioconvergence, Seoul National University 3Convergence Major in Global Smart Farm, Seoul National University 4Research Institute of Agriculture and Life Sciences, Seoul National University
강지현1† · 노신정2† · 이지영1,3 · 김용노1,2,3,4,*
1서울대학교 바이오시스템공학과, 2서울대학교 식품바이오융합연구소, 3서울대학교 융합전공 글로벌 스마트팜, 4서울대학교 농업생명과학연구원
ABSTRACT
In this study, the effect of enzyme-modified starch used in the preparation of filled hydrogel powder loaded with curcumin (FHP) on redispersibility, thermal and UV stability, and curcumin retention during in vitro digestion was investigated. FHP maintained stability without layer separation when redispersed and showed more stability against UVB than the emulsion powder (EMP). There was no significant difference in the chemical stability of curcumin between rice starch-based filled hydrogel powder (RS-FHP) and enzyme-modified starch-based filled hydrogel powder (GS-FHP). However, the gel matrix of GS-FHP maintained greater stability of lipid droplets in the stomach compared to RS-FHP, thereby improving the retention rate of curcumin after in vitro digestion. GS-FHP could be used as a novel material for developing premixes that require stable formulation and maintenance of functional substances, as it can increase the dispersion stability and retention rate of functional substances after digestion.
KEYWORD
Curcumin, filled hydrogel powder, 4αGTase-treated rice starch, stability, curcumin retention
한국식품과학회지 2021 Aug; 53(4): 365 - 374
PDF
List