Synthesis
and Characterization of Fatty Acid Oat β‑Glucan
Ester and Its Structure–Curcumin Loading Capacity Relationship
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Abstract
An amphiphilic fatty acid oat β-glucan
ester (FAOGE) was
first synthesized, and its structure–curcumin loading capacity
(CLC) relationship was investigated. The DS of product increased with
the addition of acyl imidazole, decreased with <i>M</i><sub>w</sub> of β-glucan, and did not relate to the acyl chain length.
Characterizations by FT-IR and <sup>1</sup>H NMR evidenced the presence
of ester groups in FAOGE and confirmed its successful synthesis. The
aqueous self-aggregation behavior of FAOGE was revealed by transmission
electron microcopy and dynamic light scattering. With the aid of response
surface methodology, a quadratic polynomial equation was obtained
to quantitatively describe the structure–CLC relationship of
FAOGE by using <i>M</i><sub>w</sub> of β-glucan, acyl
chain length, and DS as variables. The CLC increased with <i>M</i><sub>w</sub> of β-glucan and acyl chain length but
maximized at a medium DS. The maximum CLC value was obtained as 4.05
μg/mg. Hence, FAOGE is a potential candidate in solubilizing
and delivering hydrophobic food ingredients