| dc.description.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. | en_US |
