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Formation of crystalline complexes between amylomaize dextrin and ceramide

Authors
Kim, Hee-YoungLim, Jae KagKim, DounLim, Seung-Taik
Issue Date
30-1월-2014
Publisher
ELSEVIER SCI LTD
Keywords
Dextrin; Ceramide; Amylomaize; Complex; Dispersibility
Citation
CARBOHYDRATE POLYMERS, v.101, pp.407 - 414
Indexed
SCIE
SCOPUS
Journal Title
CARBOHYDRATE POLYMERS
Volume
101
Start Page
407
End Page
414
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/99492
DOI
10.1016/j.carbpol.2013.09.029
ISSN
0144-8617
Abstract
Complexes between amylomaize dextrin (average DP 311) and ceramide were prepared by using two different blending systems: an aqueous batch system containing ethanol and a two-phase system of isopropyl ether and water. The organic solvents and complex formation temperature (50-90 degrees C) were important in determining the level of complex formation and its crystalline structure. Under X-ray diffraction analysis, the solvents as well as ceramide could form complexes with dextrin as weak V-61 type crystals. However, the crystallinity of complexes was much higher in the presence of ceramide, which would enhance complex formation by forming ternary co-inclusion complexes of dextrin-solvent-ceramide. Compared to the two-phase system, the batch system yielded much higher crystallinity of complexes. With a minor use of ethanol (0.5 mL) in the batch system, aqueous blending of dextrin and ceramide at 50 degrees C for 2 days followed by a storage at 25 degrees C for 1 day produced well-defined V-61 crystal particles as precipitates. The isolated particles had rectangular shapes with a size of 1 mu m or less, and contained about half of the ceramide initially added. The ceramide-dextrin complex exhibited enhanced water dispersibility, up to 45% based on the ceramide content in complex. (C) 2013 Elsevier Ltd. All rights reserved.
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