以玉米澱粉及海藻酸鈉混合模式評估凝膠晶球成型性及其釋放特性

A Study Towards the Evaluation of Hydrogel Beads' Formability and Releasing Property with Blending Mode of Corn Starch and Sodium Alginate

10.6578/TJACFS.201706_55(3&4).0007

施韋慈(Wei-Tzu Shih)；江伯源(Po-Yuan Chiang)

晶球 ； 玉米澱粉 ； 海藻酸鈉 ； 糊化 ； Hydrogel beads ； Corn starch ； Sodium alginate ； Gelatinization

臺灣農業化學與食品科學

55卷3&4期（2017 / 08 / 01）

189 - 201

繁體中文

海藻酸鈉可與鈣離子會形成三度空間立體網狀結構，並常作為微膠囊之殼材使用，本實驗擬探討添加0.00〜1.00％未糊化及糊化玉米澱粉對於晶球之品質影響，並以掃描式電子顯微鏡（SEM）、示差熱掃描分析儀（DSC），粒徑觀察澱粉於晶球結構及釋放特性評估（紅色度）之影響性，實驗結果如下：粒徑和微細構造分析中，玉米澱粉能夠於晶球中維持結構，避免皺縮，而有較佳品質效果，添加糊化澱粉為試驗組；因糊化澱粉可與膠體形成氫鍵增強晶球強度，但較玉米澱粉差，熱性質分析中，隨著固化時間延長而熱焓值下降，比較控制組與實驗組晶球之熱焓值，可以發現實驗組明顯高於控制組（p ＜0.05），另在模擬釋放實驗中，晶球因酸性和鹼性環境會使結構變脆弱，添加澱粉樣品有較好的效果，控制組甚至比試驗組更快崩離。本實驗結果以1.00%玉米澱粉有較佳晶球品質特性，而1.00%糊化澱粉組別次之。

Sodium alginate can form a three-dimensional structure with calcium ion, and often used as shell material of microcapsule. In this experiment, we will investigate the influence of hydrogel beads's quality by adding raw and gelatinized corn starch. Use SEM, DSC and particle size discuss the influence of hydrogel beads's structure, and a value to evaluate releasing property. The experimental results were as follow: in particle size and SEM experiment, it is better quality property because raw starch can maintain structure and avoid shrinkage, and adding gelatinized starch also have modification effect because gelatinized starch can form hydrogen bonds with gel, but worse than adding raw starch., With the curing time prolonged decline enthalpy in DSC analysis, and the enthalpy of experimental group was significantly higher than the control group ( p ＜ 0.05). Besides hydrogel beads' structure became fragile by acid and alkaline environment in simulated gastric fluid and simulated intestinal fluid test. Because adding starch to experimental group, the of experimental group is better than control group. Even control group eroded more quickly than experimental group. The results from this experiment, 1.00% RCS to have a better quality properties, while 1.00% CS group followed.

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