Abstract The formulation of complex coacervates between gelatin and octenyl succinic anhydride (OSA) modified kudzu starch was investigated by turbidimetric analysis as a function of pH and ratio of gelatin and OSA-modified kudzu starch. The interaction between gelatin and OSA-modified kudzu starch yielded a dense liquid coacervate phase, leading to phase separation, and the optimum conditions for their coacervation was pH 6.0 and the mixed ratio of 1:1 (w/w). To characterize the complex coacervates, differential scanning calorimetry (DSC) thermograms revealed that the endothermic peak temperature of coacervates increased due to the interaction between these two polymers, and scanning electron microscopy (SEM) suggested that gelatin and OSA-modified kudzu starch were interconnected, forming a network structure through electrostatic attraction. Moreover, Fourier transform infrared spectroscopy (FT-IR) spectra indicated that coacervates were formulated between the carboxyl groups of OSA-modified kudzu starch and the amino groups of gelatin. The astaxanthin (AST) extract was encapsulated in complex coacervates and its stability was observed during 10 days of storage time. The results revealed higher retention of AST encapsulated in complex coacervates in comparison with gelatin.

中文翻译：

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来自明胶和辛烯基琥珀酸酐改性葛根淀粉的复合凝聚层：配方和表征的见解

摘要 明胶和辛烯基琥珀酸酐 (OSA) 改性葛根淀粉之间的复合凝聚层的配方通过比浊分析作为 pH 值和明胶与 OSA 改性葛根淀粉比例的函数进行了研究。明胶和 OSA 改性葛根淀粉之间的相互作用产生致密的液体凝聚相，导致相分离，其凝聚的最佳条件为 pH 6.0 和 1:1 (w/w) 的混合比。为了表征复杂的凝聚层，差示扫描量热法 (DSC) 热谱图显示凝聚层的吸热峰温度由于这两种聚合物之间的相互作用而升高，扫描电子显微镜 (SEM) 表明明胶和 OSA 改性葛根淀粉相互关联，通过静电吸引形成网络结构。此外，傅里叶变换红外光谱 (FT-IR) 光谱表明，在 OSA 改性葛根淀粉的羧基和明胶的氨基之间形成了凝聚层。虾青素 (AST) 提取物被包裹在复合凝聚层中，并在 10 天的储存时间内观察其稳定性。结果表明，与明胶相比，包裹在复合凝聚层中的 AST 具有更高的保留率。