PREPARATIONS AND CHARACTERIZATIONS OF STARCHâRETINYL ACETATE INCLUSION COMPLEXES
Slowly digestible starch (SDS) can diminish the risks of hyperglycemic factors such as obesity, diabetes type 2, and cardiovascular diseases. SDS can be prepared using starch inclusion complexes with hydrophobic compounds, such as retinyl acetate. Retinyl acetate is a preformed source of vitamin A h...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/49215 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Slowly digestible starch (SDS) can diminish the risks of hyperglycemic factors such as obesity, diabetes type 2, and cardiovascular diseases. SDS can be prepared using starch inclusion complexes with hydrophobic compounds, such as retinyl acetate. Retinyl acetate is a preformed source of vitamin A having antioxidant characteristics. Therefore it can give additional benefit to support vitamin A fortification of SDS products. In this research, starch was isolated from cassava with 17% yield and moisture contents of 7,8%. The complexation was conducted by mixing the starch solution with retinyl acetate at 85 °C with varied complexation times of 0, 1, 2, 3, 4, 5, and 6 hours. Besides that, the complexation was also performed by varying the weight of retinyl acetate at 4%, 8%, and 12% (w/w based on starch weight). The resulting products were characterized using UV–Vis (Ultraviolet–Visible) spectrophotometer, FTIR (Fourier–Transform Infrared Spectroscopy), XRD (X–Ray Diffraction), and SEM (Scanning Electron Microscope). UV–Vis characterizations of the products showed that there was a wavelength shift of retinyl acetate absorption from 365 nm to 328–358 nm. FTIR characterizations of the products showed that the vibration of retinyl acetate disappeared significantly due to their interaction with the hydrophobic canals of amylose chains. XRD characterizations of the products showed that the crystalline peak of retinyl acetate disappeared clearly, which indicated an encapsulation of retinyl acetate molecules inside amylose helices. SEM characterizations showed that there were differences in morphologies between the precursors and products. Based on the characterization results, it was concluded that starch–retinyl acetate inclusion complexes were successfully formed. For ensuring the SDS potential of the product, enzymatic degradation using ?–amylase was carried out. The results showed that in 57 mins, the complexes with 4% retinyl acetate led to a 13% decrease in the rate of sugar hydrolysis compared to the uncomplexed starch. |
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