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Chen F, Liu J, Ye F, et al. Synthesis and characterization of fatty Acid oat β-Glucan ester and its structure–curcumin loading capacity relationship[J]. Journal of Agricultural and Food Chemistry, 2014, 62(50): 56-64.

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Article

Slow Release Characteristics of β-Glucan

1College ofLife Sciences, Fujian Normal University, Fuzhou, 350117, China

2College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350116, China


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 2, 102-109
DOI: 10.12691/jfnr-8-2-5
Copyright © 2020 Science and Education Publishing

Cite this paper:
Liqing Lai, Vanja Perčulija, Jia Wu, Lan Zhao. Slow Release Characteristics of β-Glucan. Journal of Food and Nutrition Research. 2020; 8(2):102-109. doi: 10.12691/jfnr-8-2-5.

Correspondence to: Lan  Zhao, College ofLife Sciences, Fujian Normal University, Fuzhou, 350117, China. Email: zhaolan@fjnu.edu.cn

Abstract

β-glucan freeze-thaw gel was used as a carrier to release curcumin. The results showed that the freeze-dried gel had the ideal sustained release following 5% β-glucan solution by adding 1% β-glucan quality curcumin, repeated freezing and thawing 8 times. The Peppas equation can significantly describe the release mechanism of curcumin in the β-glucan gel. This study further demonstrated that the release of curcumin in the oat β-glucan gel is the Fick diffusion mechanism and coated barley β-glucan is a non-Fick spread.

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