Synthesis and Characterization of Fatty Acid Oat β‑Glucan Ester and Its Structure–Curcumin Loading Capacity Relationship

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>_w of β-glucan, and did not relate to the acyl chain length. Characterizations by FT-IR and ¹H 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>_w of β-glucan, acyl chain length, and DS as variables. The CLC increased with <i>M</i>_w 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