Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch

초록

A gel-based encapsulation system was developed by incorporating W/O/W emulsions and 4-alpha-glucanotransferase (4 alpha GTase) treated starch capable of thermoreversible gel formation, and its physical and release characteristics were investigated as functions of preparation conditions and temperature. Release properties of the W/O/W gels were affected by stability and encapsulation efficiency (EE) of W/O/W emulsions embedded within. Lower EE caused by longer sonication time increased fast release dye portion, which resulted in higher dye release rate, even though emulsion stability improved at longer sonication time. Lower dye release rate of W/O/W gels prepared with relatively higher W/O volume fractions slightly increased as temperature increased from room temperature to 90 degrees C. However, samples prepared with relatively lower W/O volume fractions showed higher dye release rate and a larger increase at 90 degrees C. The 4 alpha GTase-treated starch gel improved W/O/W emulsion stability and thus retarded dye release even at 90 degrees C. (C) 2014 Elsevier Ltd. All rights reserved.

키워드