Abstract
Preparation of ternary nanoparticles using high amylose complex, stearic acid, and soy protein isolate as shell materials and their encapsulation of curcumin were studied. The effect of curcumin in ternary nanostructures, loading capacity of the nanoparticles, its solubility and sustained release behavior in vitro are discussed. The encapsulation efficiency of the ternary nanoparticles was 87.14 ± 0.70%, and the loading rate was 16.81 μg/g. Qualitative analysis showed that curcumin addition increases the long-range and short-range ordered structure of ternary starch (TS) by changing its crystallinity. Fourier transform infrared spectroscopy showed that curcumin-TS is formed via hydrogen bonds and hydrophobic properties of the protein. An in vitro release test showed that TS particles can control the stable release of curcumin in simulated intestinal fluid. Our study provided a novel approach to high biomass encapsulation and sustained release of polyphenols.
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