옥타코사놀과 전분을 이용하여 옥타코사놀-전분 복합체를 형성하고 이에 대한 특성을 확인하였다. 전분용액만 또는 불용성인 옥타코사놀과 물을 반응시킨후 25000 × g로 원심분리 하였을 때 침전물이 생기지 않고 전부 물 위에 전부 떠 있는 것을 관찰 할 수 있었으며, 전분과 옥타코사놀을 반응시켜 제조한 옥타코사놀-전분 복합체 현탁액을 25000 × g로 실시한 원심분리후의 침전물을 옥타코사놀-전분 복합체의 증거로 간주하였다. 옥타코사놀-전분 복합체는 전분용액에 옥타코사놀을 첨가하여 90℃에서 교반시켜 반응시킨 뒤 서서히 냉각시켜 제조하였으며, 복합체는 흰색의 뿌연 현탁액을 형성하였다. 옥타코사놀의 첨가량을 증가시켜 제조할수록 원심분리 후 복합체의 생성량이 증가 하였다. 사슬길이가 긴 HylonⅦ으로 제조한 복합체의 생성량이 Dextrin으로 제조한 복합체의 생성량보다 많은 것을 확인 할 수 있었다. 또한 ...
옥타코사놀과 전분을 이용하여 옥타코사놀-전분 복합체를 형성하고 이에 대한 특성을 확인하였다. 전분용액만 또는 불용성인 옥타코사놀과 물을 반응시킨후 25000 × g로 원심분리 하였을 때 침전물이 생기지 않고 전부 물 위에 전부 떠 있는 것을 관찰 할 수 있었으며, 전분과 옥타코사놀을 반응시켜 제조한 옥타코사놀-전분 복합체 현탁액을 25000 × g로 실시한 원심분리후의 침전물을 옥타코사놀-전분 복합체의 증거로 간주하였다. 옥타코사놀-전분 복합체는 전분용액에 옥타코사놀을 첨가하여 90℃에서 교반시켜 반응시킨 뒤 서서히 냉각시켜 제조하였으며, 복합체는 흰색의 뿌연 현탁액을 형성하였다. 옥타코사놀의 첨가량을 증가시켜 제조할수록 원심분리 후 복합체의 생성량이 증가 하였다. 사슬길이가 긴 HylonⅦ으로 제조한 복합체의 생성량이 Dextrin으로 제조한 복합체의 생성량보다 많은 것을 확인 할 수 있었다. 또한 반응시간이 증가할수록 복합체의 생성량이 증가하였다. 그러나 냉각시간에 따른 복합체의 생성량은 큰 변화가 없었다. 옥타코사놀의 첨가량이 증가할수록 복합체 내의 옥타코사놀의 비율이 증가하는 경향을 보였다. 또한 사슬길이가 짧은 Dextrin으로 제조한 복합체내의 옥타코사놀 비율이 HylonⅦ으로 제조한 복합체내의 옥타코사놀 비율보다 높은 것을 확인 할 수 있었다. 반응시간이 증가함에 따라 복합체 내의 옥타코사놀 비율은 약간 감소하였으며 냉각시간이 증가함에 따라 복합체 내의 옥타코사놀 비율은 약간 증가하였으나 큰 차이가 없었다. 시차주사열량계를 통하여 복합체의 용융특성을 확인한 결과 110℃ 부근에서 용융함을 확인하여 Type Ⅱ 구조의 복합체 형성을 확인 하였으며, X선 회절 결과 또한 2θ=7°, 13°, 20°에서 V패턴의 결정구조를 나타내었다. 옥타코사놀-전분 복합체의 입자는 4 ㎛ 정도였으나 초강도 초음파 처리로 마이크로크기의 입자가 나노크기로 감소한 것을 확인하였다.
옥타코사놀과 전분을 이용하여 옥타코사놀-전분 복합체를 형성하고 이에 대한 특성을 확인하였다. 전분용액만 또는 불용성인 옥타코사놀과 물을 반응시킨후 25000 × g로 원심분리 하였을 때 침전물이 생기지 않고 전부 물 위에 전부 떠 있는 것을 관찰 할 수 있었으며, 전분과 옥타코사놀을 반응시켜 제조한 옥타코사놀-전분 복합체 현탁액을 25000 × g로 실시한 원심분리후의 침전물을 옥타코사놀-전분 복합체의 증거로 간주하였다. 옥타코사놀-전분 복합체는 전분용액에 옥타코사놀을 첨가하여 90℃에서 교반시켜 반응시킨 뒤 서서히 냉각시켜 제조하였으며, 복합체는 흰색의 뿌연 현탁액을 형성하였다. 옥타코사놀의 첨가량을 증가시켜 제조할수록 원심분리 후 복합체의 생성량이 증가 하였다. 사슬길이가 긴 HylonⅦ으로 제조한 복합체의 생성량이 Dextrin으로 제조한 복합체의 생성량보다 많은 것을 확인 할 수 있었다. 또한 반응시간이 증가할수록 복합체의 생성량이 증가하였다. 그러나 냉각시간에 따른 복합체의 생성량은 큰 변화가 없었다. 옥타코사놀의 첨가량이 증가할수록 복합체 내의 옥타코사놀의 비율이 증가하는 경향을 보였다. 또한 사슬길이가 짧은 Dextrin으로 제조한 복합체내의 옥타코사놀 비율이 HylonⅦ으로 제조한 복합체내의 옥타코사놀 비율보다 높은 것을 확인 할 수 있었다. 반응시간이 증가함에 따라 복합체 내의 옥타코사놀 비율은 약간 감소하였으며 냉각시간이 증가함에 따라 복합체 내의 옥타코사놀 비율은 약간 증가하였으나 큰 차이가 없었다. 시차주사열량계를 통하여 복합체의 용융특성을 확인한 결과 110℃ 부근에서 용융함을 확인하여 Type Ⅱ 구조의 복합체 형성을 확인 하였으며, X선 회절 결과 또한 2θ=7°, 13°, 20°에서 V패턴의 결정구조를 나타내었다. 옥타코사놀-전분 복합체의 입자는 4 ㎛ 정도였으나 초강도 초음파 처리로 마이크로크기의 입자가 나노크기로 감소한 것을 확인하였다.
Octacosanol (HOCH2(CH2)26CH8), which is a primary aliphatic alcohol, is the main component of a natural wax product extractedfrom plants. This wax is commonly found in fruits, leaves, surfaces and whole seeds of plants. Octacosanol has a number of functions, such as ergogenic properties, cholesterol...
Octacosanol (HOCH2(CH2)26CH8), which is a primary aliphatic alcohol, is the main component of a natural wax product extractedfrom plants. This wax is commonly found in fruits, leaves, surfaces and whole seeds of plants. Octacosanol has a number of functions, such as ergogenic properties, cholesterol-lowering effects, antiaggregatory properties, which have been widely studied. Starch is composed of two main types of polysaccharides, namely amylose and amylopectin which are α-(1,4) relatively linear D-glucan linkages and α-(1,4), α-(1,6) highly branched D-glucan, respectively. Linear amylose can form inclusion complexes with guest molecules. Guest molecules, such as alcohol, iodine, lipids, aroma compound etc. induce the formation of single, left-handed amylose helices with a hydrophobic interior, also known as V-amylose. The aim of this study was to investigate the preparation and characterization of an Octacosanol-Starch complex. The complex was prepared by physically stirring mixture of aqueous starch and octacosanol at 90℃ followed by cooling. The prepared Octacosanol-Starch complex consisted of a suspension with a white color and was recovered by centrifugation. When the octacosanol concentration was increased, the amount of the Octacosanol-Starch complex was increased. The complex prepared using a short chain Dextrin had higher amounts than those prepared using HylonⅦ This result indicates that the amylose chain length effects complex formation. In addition, the reaction time may also influence complex formation. When the cooling time was changed, no differences in the amount of complexes formed were observed. The Octacosanol ratio in the complex increase with octacosanol concentration. In the complex prepared using dextrin, the octacosanol ratio was higher than in the complex prepared using HylonⅦ As the reaction time was increased, the octacosanol ratio in the complex slightly decreased. When longer cooling times were used, the octacosanol ratio in the complex increased, but this difference was not significant. The thermal properties of the complexes were examined by Differential Scanning Calorimetry(DSC). The Octacosanol-Starch complex had a melting temperature above 110℃ which indicates that it might adopt the type Ⅱstructure of V-amylose. A high amount of octacosanol within the complexes resulted in a lower dissociation temperature. This result suggested that the addition of a large amount of Octacosanol can disrupted the amylose chain thus its structure was less substantial and easier to dissociate. The formation of the complex was confirmed by X-ray diffraction(XRD). The XRD results showed that the Octacosanol-Starch complex had V-type crystallinity with a bragg angle 2θ=7°, 13°, 20°. The complex with HylonⅦ had a higher crystallinity than the complex with dextrin. When the XRD patterns of the complex with HylonⅦ was compared to the complex with dextrin, the complex with HylonⅦ was shown to have a more sharp and narrow peak. This result means the complex with HylonⅦ had a higher crystallinity than dextrin. The particle size of the Octacosanol-Starch complex was 4 ㎛, but ultrasonication reduced the size of the complex to 200nm. This result demonstrated that ultrasonication is very effective in reducing the particle size of a complex.
Octacosanol (HOCH2(CH2)26CH8), which is a primary aliphatic alcohol, is the main component of a natural wax product extractedfrom plants. This wax is commonly found in fruits, leaves, surfaces and whole seeds of plants. Octacosanol has a number of functions, such as ergogenic properties, cholesterol-lowering effects, antiaggregatory properties, which have been widely studied. Starch is composed of two main types of polysaccharides, namely amylose and amylopectin which are α-(1,4) relatively linear D-glucan linkages and α-(1,4), α-(1,6) highly branched D-glucan, respectively. Linear amylose can form inclusion complexes with guest molecules. Guest molecules, such as alcohol, iodine, lipids, aroma compound etc. induce the formation of single, left-handed amylose helices with a hydrophobic interior, also known as V-amylose. The aim of this study was to investigate the preparation and characterization of an Octacosanol-Starch complex. The complex was prepared by physically stirring mixture of aqueous starch and octacosanol at 90℃ followed by cooling. The prepared Octacosanol-Starch complex consisted of a suspension with a white color and was recovered by centrifugation. When the octacosanol concentration was increased, the amount of the Octacosanol-Starch complex was increased. The complex prepared using a short chain Dextrin had higher amounts than those prepared using HylonⅦ This result indicates that the amylose chain length effects complex formation. In addition, the reaction time may also influence complex formation. When the cooling time was changed, no differences in the amount of complexes formed were observed. The Octacosanol ratio in the complex increase with octacosanol concentration. In the complex prepared using dextrin, the octacosanol ratio was higher than in the complex prepared using HylonⅦ As the reaction time was increased, the octacosanol ratio in the complex slightly decreased. When longer cooling times were used, the octacosanol ratio in the complex increased, but this difference was not significant. The thermal properties of the complexes were examined by Differential Scanning Calorimetry(DSC). The Octacosanol-Starch complex had a melting temperature above 110℃ which indicates that it might adopt the type Ⅱstructure of V-amylose. A high amount of octacosanol within the complexes resulted in a lower dissociation temperature. This result suggested that the addition of a large amount of Octacosanol can disrupted the amylose chain thus its structure was less substantial and easier to dissociate. The formation of the complex was confirmed by X-ray diffraction(XRD). The XRD results showed that the Octacosanol-Starch complex had V-type crystallinity with a bragg angle 2θ=7°, 13°, 20°. The complex with HylonⅦ had a higher crystallinity than the complex with dextrin. When the XRD patterns of the complex with HylonⅦ was compared to the complex with dextrin, the complex with HylonⅦ was shown to have a more sharp and narrow peak. This result means the complex with HylonⅦ had a higher crystallinity than dextrin. The particle size of the Octacosanol-Starch complex was 4 ㎛, but ultrasonication reduced the size of the complex to 200nm. This result demonstrated that ultrasonication is very effective in reducing the particle size of a complex.
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