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Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex
- Wang, Xinge, Luo, Zhigang, Xiao, Zhigang
- Carbohydrate polymers 2014 v.101 pp. 1027-1032
- Fourier transform infrared spectroscopy, X-ray diffraction, beta-cyclodextrin, bioavailability, solubility, soybeans, temperature, thermal stability
- β-Cyclodextrin (β-CD), which is widely used to increase the stability, solubility, and bioavailability of guests, can form host–guest inclusion complexes with a wide variety of organic molecules. In this study the β-CD/soybean lecithin inclusion complex was prepared. The effect of reaction parameters such as reaction temperature, reaction time and the molar ratio of β-CD/soybean lecithin on inclusion ratio were studied. The inclusion ratio of the product prepared under the optimal conditions of β-CD/soybean lecithin molar ratio 2:1, reaction temperature 60°C reaction time 2h was 40.2%. The results of UV–vis, DSC, XRD and FT-IR spectrum indicated the formation of inclusion complex. The thermal stability experiment indicated that the thermal stability of soybean lecithin in inclusion complex was significantly improved compared with free soybean lecithin.