Abstract
SummaryThis study investigated the formation and properties of mung bean‐resistant starch nanoparticles. The mung bean amylose content increased from 56.86% to 68.29% with the ultrasonic time increasing. The particle size, X‐ray diffraction and in vitro digestion of mung bean‐resistant starch nanoparticles were studied. All the nanoparticles presented V‐type crystalline structure, which indicated the formation of starch‐curcumin complex. Results of particle size showed that size distribution curve of resistant starch nanoparticles with ultrasonic treatment of 2 min had only one peak and it was narrower than others. According to the in vitro digestion results, digestibility of resistant starch nanoparticles increased compared with that of native starch, the reason was because of the formation of starch‐curcumin complex. This study provides a method to prepare resistant starch nanoparticles with a higher resistant starch content and could improve the stability and bioavailability of curcumin.
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