Effects Of Pullulanse- Assisted On Formation And Characteristics Of Curcuma Starch Nanoparticles

Abstract

The aim of this study was to investigate the effect of different concentrations of pullulanase on nanoparticle formation as well as characteristic of curcuma starch. In this study, curcuma starch was hydrolyzed to become debranch starch with different average degree of polymerization by using pullulanase. Curcuma starch nanoparticles were formed by using simple method ethanol drop-wised into debranched starch (ratio 4:1). The results of size and morphology of nanoparticles range from 173 nm to 420 nm and have relative flat triangle shape which determine by DLS test and SEM test. Furthermore, the solubility of curcuma starch nanoparticles was considerable improved in comparing to curcuma native starch, improved around from 34% to 59.1%, whereas DPPH scavenging show slight reduction from 49.3% to 41.4% (HCSNP), 47.82% (MCSNP), 45.6% (LCSNP). Add to this, the spectra of FTIR test presented the change in structure of curcuma native starch and curcuma starch nanoparticles as the disappearance of narrow peaks from 3000 to 3500 cm-1. Furthermore, UV stability test in short and long wavelength displayed the improvement of nanoparticles under direct UV light, which retained more than 82% of curcumin content from the initial curcuma native starch. Thus, with nanoscale, solubility, antioxidant capacity, UV stability will be enhanced which help curcumin served widely as functional food.