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- Title
Fabrication and Functional Properties of Curcuma Starch Nanoparticles as Affected by Different Degree of Polymerization of Debranched Curcuma Starch.
- Authors
Van Hung, Pham; Duyen, Trinh Thi My; Phi, Nguyen Thi Lan; Quynh, Tran Nha
- Abstract
The aim of this study is to investigate the effect of different degree of polymerization of debranched curcuma starch on formation and functional properties of curcuma starch nanoparticles (cur‐SNPs). In this study, curcuma starch is hydrolyzed to produce debranched starch with different average degree of polymerization (DPn¯) using pullulanase. The cur‐SNPs are fabricated from the debranched starch using a nanoprecipitation method. The cur‐SNPs exhibit relative flat spherical shapes with average size of 193–454 nm. The FT‐IR spectra exhibits the change in structure of the cur‐SNPs as compared to the native curcuma starch (NCS) because of the interaction between the debranched starch and curcumin. The solubility of the cur‐SNPs is significantly improved by 45.1–58.5% in cold water and by 76.2–78.7% in hot water, as compared with the NCS. The curcumin in the cur‐SNPs is more stable under UV light treatment and exhibited higher antioxidant capacity than the pure one. Thus, the cur‐SNPs show improvement in functionality and should be used as functional food.
- Subjects
DEGREE of polymerization; STARCH; CURCUMIN; CURCUMA; NANOPARTICLES; HOT water
- Publication
Starch / Staerke, 2022, Vol 74, Issue 1/2, p1
- ISSN
0038-9056
- Publication type
Academic Journal
- DOI
10.1002/star.202100163