| dc.contributor.author | Trinh, Nguyen Hoang Phuong | |
| dc.date.accessioned | 2013-09-30T08:13:49Z | |
| dc.date.accessioned | 2018-05-31T03:48:52Z | |
| dc.date.available | 2013-09-30T08:13:49Z | |
| dc.date.available | 2018-05-31T03:48:52Z | |
| dc.date.issued | 2012 | |
| dc.identifier.uri | http://10.8.20.7:8080/xmlui/handle/123456789/580 | |
| dc.description.abstract | The objective of the study included the synthesis of starch-rutin inclusion and its physicochemical characteristics as well as antioxidant activity. The cassava starch solution (10%) were cooked in acetate buffer (pH 5.2) and debranched by pullulanase at 50°C. Starch-rutin inclusions were prepared by reaction of different ratio of rutin with debranched starches and gelatinized starches at 80°C. Following the increasing of amount of rutin input, the debranched treatments always give higher grade of result comparing with gelatinized treatment on viscosity, solubility, antioxidant activity, and content of absorbed rutin, except for resistant starch content where it had contrary effect. The inclusion prepared from debranched starch at proportion of 1 g rutin to 10 g starch exhibited the highest antioxidant capacity up to 89% of DPPH. The inclusion made from debranched starch showed B type of crystallinity. The findings of this research contribute to the synthesis of starch-rutin inclusion as a new functional food.
Key words: Starch inclusion, Rutin, Debranch, Antioxidant | en_US |
| dc.description.sponsorship | Dr. Pham Van Hung | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International University HCMC, Vietnam | en_US |
| dc.relation.ispartofseries | ;022000904 | |
| dc.subject | Synthesis | en_US |
| dc.title | Study on synthesis of starch-rutin inclusion and its characterization | en_US |
| dc.type | Thesis | en_US |
