Preparation of Starch Nanoparticle by Alcohol Precipitation and Simultaneous Embedding of Kaempferol

• Published in: Shipin gongye ke-ji Vol. 43; no. 2; pp. 241 - 247
• Main Authors: Yonggui SHI, Rihui LIN, Siyu JIAO, Wei MENG, Kaimei WEI, Xiaona LU, Maiqiu YANG, Chunyan LIN
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.01.2022
• Subjects: embedding; kaempferol; nano starch; stability; tapioca
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2020060123

Using tapioca starch as raw material, starch nanoparticles were prepared by ultrasonic stirring, and characterized by scanning electron microscopy, laser nanoparticle sizer, and X-ray diffraction. In the sedimentation stage of starch nanoparticles, kaempferol solution was used as the non-solvent phase with 0.7 mg/mL kaempferol solution to simultaneously embed kaempferol to prepare kaempferol starch nanoparticles. The influence of ethanol concentration on the embedding rate of kaempferol was explored, and the release rate and stability of kaempferol after embedding were investigated. The results showed that when the ethanol concentration was 60%, starch nanoparticles were formed, and the size was uniformly distributed between 50 and 200 nm, when the ethanol concentration was less than 40%, V-shaped starch particles were formed. When the ethanol concentration was 30%, the entrapment rate of kaempferol was the highest, at 62.94%, and the embedding amount was 3.78 mg/g. In a simulated body fluid environment, the