Abstract
In the current study, linear dextrin (LD) was prepared using waxy potato starch debranched with pullulanase, which has attracted immense interest in the food, pharmaceutical, and cosmetic industries as a versatile ingredient. Various LDs were separated on the basis of their differential solubility in aqueous/ethanol solutions of different volumetric ratios. Three LD products—LD Fabrications with 40% ethanol (F-40); LD Fabrications with 50% ethanol (F-50); and LD Fabrications with 60%, 70%, and 80% ethanol (F-M)—were obtained with an average degree of polymerization (DP) values of 31.44, 21.84, and 16.10, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) analysis revealed that the reaction mainly involved hydrogen bonding and a hydrophobic interaction between LD and insulin in the process of inclusion complex formation. X-ray diffraction (XRD) results indicated that insulin was encapsulated in LD. The results of circular dichroism (CD) showed that the changes in the secondary structure of insulin were negligible during the release from the inclusion complexes. The order of encapsulation capacity is as follows: the complex composed of F-M and insulin (F-M-INS) > the complex composed of LD and insulin (LD-INS) > the complex composed of F-50 and insulin (F-50-INS) > and the complex composed of F-40 and insulin (F-40-INS). F-M-INS inclusion complexes showed a better effect on reducing the release of insulin in gastric juice and promoting the release of insulin in intestinal juice and blood plasma than LD-INS.
Highlights
Dextrin is a hydrolysate of starch that is produced by the cleavage of glycosidic bonds under the action of heating, acid, or amylase
The results showed that the inclusion complexes have a particle size between 60 and 200 nm, are uniformly dispersed, and are nearly spherical in shape; the highest entrapment rate and loading capacity of insulin are
It is well known that both average molecular weight and molecular weight distribution are the two key characteristics that determine the properties of polymers, and the polydispersity index (PDI) is used as a measure of the breadth of the molecular weight distribution
Summary
Dextrin is a hydrolysate of starch (excluding monosaccharides and oligosaccharides) that is produced by the cleavage of glycosidic bonds under the action of heating, acid, or amylase. According to the different treatment methods and the degree of action, dextrin can be divided into yellow dextrin [1], maltodextrin [2], limit dextrin [3], and many other types. When considering the molecular structure of dextrin itself, dextrin can be divided into three types: linear dextrin, branched dextrin, and cyclodextrin. Similar to most polysaccharides, such as pullulan and dextran, linear dextrin can exist in a randomly wound conformation in an aqueous solution, but the unique element is that linear molecular chains will be transformed into α in solution due to their own stereochemical constraints, the α-helical structure appearing to be amphipathic [4,5]
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