Preparation And Characterization Of Ternary Starch Nanoparticles And Study On Sustained Release Properties Of Naringin

This paper aims to develop a new type of inclusion material with a sustained release.The ternary starch nanoparticles were prepared from potato starch,palmitic acid and β-lactoglobulin.The optimal process conditions for the ternary starch nanoparticles to encapsulate naringin were optimized by response surface methodology.The characteristics of the prepared samples were characterized by Field emission scanning electron microscopy(FE-SEM),Fourier transform infrared spectroscopy(FT-IR)and X-ray diffraction(X-RD).The encapsulation efficiency and bulk density were used as indicators to examine the characteristics of the inclusion complex,and the sustained release kinetics in the simulated digestion system were studied,including the following five aspects:1.Ternary starch nanoparticles were prepared by pre-treatment and modification of raw starch,and the effects of palmitic acid concentration,β-lactoglobulin concentration,reaction temperature and stirring rate on the particle size of the ternary starch granules were determined.The optimal conditions for preparation were: β-lactoglobulin concentration of 8 mg/mL,palmitic acid concentration of 10 mg/mL,reaction temperature of 90℃,stirring rate of 200 r/min,and the obtained ternary starch nanoparticle size is 200~300 nm.2.The characteristics of the ternary starch nanoparticles prepared by the optimal conditions were characterized.The scanning results of Fourier transform infrared spectroscopy confirmed the existence of the characteristic functional groups.The results of electron microscopy showed that the product was rugged and had a chip-like morphology on the surface.The crystal structure of the ternary starch nanoparticles changed from B type to V type.Compared with the original starch,the solubility of the ternary starch nanoparticles increased,the transparency decreased,the bulk density decreased,and the adsorption rate of methylene blue increased.3.The absorption spectra of ternary starch nanoparticles and iodine show their binding properties.The composite index of starch and iodine was used to study the binding ability of starch molecules under different conditions.When the concentration of palmitic acid reached 10 mg/mL,the composite index was the highest.Similarly,when β-lactoglobulin was 8 mg/mL,the composite index was the highest.In vitro hydrolysis showed that the ternary starch was not easily digested by the enzyme,which was beneficial to the in vitro release of the inclusion complex.4.The ternary starch nanoparticles as the wall material to prepare the inclusion compound.The optimized preparation process was obtained by single factor test and response surface analysis.The embedding rate was the index.The best embedding process conditions were: The naringin concentration is 3.5 mg/mL,reaction temperature is 65° C,reaction time is 62 min,encapsulation rate can reach 85.99% under this condition.5.The characteristics of the inclusion complex prepared by the optimal conditions were characterized.Fourier transform infrared light determined the change of the diffraction peak.X-ray diffraction results showed that the crystal structure of the inclusion compound did not change and remained a V-type structure.In vitro release results showed that the naringin inclusion compound had significant sustained release effect.The model fitting of the release rate showed that the fitted model of the cumulative release rate and release time in the simulated artificial gastrointestinal environment was consistent with the Higuchi model.