Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch

doi:10.7506/spkx1002-6300-200921014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 59-62.doi: 10.7506/spkx1002-6300-200921014

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Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch

LIU Zao，CHEN Ling，LI Dan，PU Hua-yin，WANG Xue-yu，DU Yun-xiang，LI Xiao-xi*

(Light Industry and Chemical Engineering Research Institute, South China University of Technology, Guangzhou 510640, China)

Received:2009-06-21 Online:2009-11-01 Published:2010-12-29
Contact: LI Xiao-xi* E-mail:xxlee@scut.edu.cn

Abstract

Abstract:

Investigations on the rheological property of high-amylose cornstarch paste with glycerol (0－40%) were carried out. High-amylose cornstarch paste with glycerol revealed a film-forming characteristic. The film obtained was evaluated for crystal structure and acid resistance. Furthermore, thiamine micro-pills coated with this starch film were prepared to study the controlled release in simulated in vitro gastrointestinal digestion. Results indicated that larger amount of glycerol addition resulted in a reduction in viscosity of high-amylose cornstarch paste, crystallization capability and acid resistance. The micropills with the coating of this film could enhance the resistance to degradation in gastric acid and the controlled release of core functional factor through adjusting amount of glycerol addition and thickness of coating film.

Key words: glycerol, high-amylose cornstarch, film property

CLC Number:

O636.1

LIU Zao，CHEN Ling，LI Dan，PU Hua-yin，WANG Xue-yu，DU Yun-xiang，LI Xiao-xi*. Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch[J]. FOOD SCIENCE, 2009, 30(21 ): 59-62 https://doi.org/10.7506/spkx1002-6300-200921014

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Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch

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