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- W2927543095 abstract "The versatility of debranched starch nanoparticles (DBS-NPs) has attracted considerable attention from the food, agricultural, and cosmetic industries. The aim of this study was to investigate the effect of DBSs with low (DP < 10), moderate (10 > DP < 20), and high (20 > DP < 25) DPs (where DP represents the degree of polymerization), as well as reaction temperatures (25, 60, and 90 °C) on size, morphology, crystal structure, and digestibility of the refined DBS-NPs via nanoprecipitation. Spherical DBS-NPs with a controlled size of 40–200 nm were obtained; no nanoparticles were observed when the average DP was <10. The relative crystallinity increased from 11.1% to 71.6% as the increasing the average DP increased. When the microsized DBSs were converted to nanoscale DBSs, the rapidly digestible starch levels of the DBS-NPs decreased, and the DBS-NPs showed remarkable increase in the sum of slowly digestible starch and resistant starch contents, compared to the responding DBS. Furthermore, the maximum encapsulation efficiency of curcumin in DBS-NPs reached up to 92.49%. The antioxidant and antibacterial activities of curcumins in DBS-NPs were enhanced significantly, and their antioxidant stability was improved markedly when exposed to UV light or heat treatments." @default.
- W2927543095 created "2019-04-11" @default.
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- W2927543095 date "2019-03-28" @default.
- W2927543095 modified "2023-10-01" @default.
- W2927543095 title "Effects of Degree of Polymerization on Size, Crystal Structure, and Digestibility of Debranched Starch Nanoparticles and Their Enhanced Antioxidant and Antibacterial Activities of Curcumin" @default.
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- W2927543095 doi "https://doi.org/10.1021/acssuschemeng.9b00290" @default.
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