FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (20): 161-168.doi: 10.7506/spkx1002-6630-201720023

• Processing Technology • Previous Articles     Next Articles

Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology

ZHENG Wen, WANG Yuan, YUAN Tianqing, CAI Junjun, GONG Xingwen   

  1. (School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
  • Online:2017-10-25 Published:2017-09-29

Abstract: In this study, phytosterol (PS) was included with hydroxypropyl-β-cyclodextrin (HP-β-CD) to improve its solubility and thereby broaden the range of its application in the food industry. The inclusion complex was tested by differential scanning calorimetry (DSC), Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction. The inclusion process was optimized using response surface methodology. The optimum conditions obtained were as follows: molar ratio between PS and HP-β-CD, 4.27:1; temperature, 47 ℃; and inclusion time, 11.93 h, yielding an inclusion rate of 96.57%. However, to improve operating convenience, these parameters were modified as 4.30:1, 47 ℃, and 12 h, respectively. Triplicate experiments carried out under these conditions gave an average inclusion rate of up to 97.25%. At 37 ℃, the water solubility of HP-β-CD/PS clathrate reached an average of 8.31 mg/mL, which was 307.90 times of its original solubility (0.027 mg/mL).

Key words: phytosterol, hydroxypropyl-β-cyclodextrin, inclusion, solubility

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