Textural and cargo release attributes of trisodium citrate cross-linked starch hydrogel
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- 作者：Negar Abharia ; Ashkan Madadloua ; a.madadlou@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Ali Dinib ; ali.dini2008@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Ozra Hosseini navehc
- 关键词：Starch hydrogel ; Cross-linking ; Release ; Texture
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：16-24
- 全文大小：2093 K
文摘
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Alkaline starch suspension was charged with citric acid to undergo cross-linking.
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Immediately after charging with citric acid, consistency of the suspension decreased.
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Cross-linking inhibited gel syneresis and increased gel water-holding capacity.
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The caffeine release from hydrogel decreased by cross-linking and was dependent on pH.
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FTIR informed that caffeine was enclosed within the hydrogel by non-covalent forces.