Journal
FOOD CHEMISTRY
Volume 369, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130824
Keywords
Cyperus esculentus starch; Nanoprecipitation; Debranching; Resistant starch nanoparticles
Funding
- Major Special Projects on the Development of Cyperus esculentus Industry in Jilin Province [ZKJCKJT 2020485]
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The Cyperus esculentus starch was treated with pullulanase debranching and nanoprecipitation to prepare resistant starch nanoparticles, resulting in smaller size nanoparticles with higher efficiency. The amount of ethanol used in the process was found to be correlated with the particle size of the nanoparticles.
Cyperus esculentus starch was treated by pullulanase debranching and nanoprecipitation to prepare resistant starch nanoparticles. Amylose contents, rheological properties of debranched starch and the size, crystalline structure, resistant starch contents of the prepared starch nanoparticles were investigated. The results of amylose contents showed that enzymatic hydrolysis 4 h was the most appropriate enzymatic hydrolysis time. Dynamic light scattering analysis and scanning electron microscopy observations showed that when the starch solution was added to the ethanol, the larger the amount of ethanol, the more conducive to the formation of small size starch nanoparticles. When volume ratio of starch solution/ethanol was 1/5, the particle size was 271.1 nm, the content of resistant starch was higher (15.28%). X-ray diffraction results indicated that resistant starch nanoparticles had V-type crystalline structure. Pullulanase debranching and nanoprecipitation can be utilized to prepare smaller size of Cyperus esculentus resistant starch with higher efficiency.
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