Infusion of fluorescein into corn and waxy rice starches and its controlled release

Seung Hyun Choi, Hui Yun Kim, Jong Hyun Choi, Seon Min Oh, Ji Eun Bae, Sang Jin Ye, Byung Yong Kim, Moo Yeol Baik

Research output: Contribution to journalArticlepeer-review

Abstract

The effects of concentration, temperature, and time on infusion of fluorescein into corn and waxy rice starches and their controlled release pattern were investigated. At low fluorescein concentration (1 μM), temperature significantly affected infusion efficiency. At high fluorescein concentration (50–150 μM), temperature showed little effect; fluorescein concentration significantly affected infusion efficiency. Corn starch showed relatively higher infusion efficiency than waxy rice starch at high concentration. During controlled release, 50% and 81% of infused fluorescein were released from corn and waxy rice starches, respectively, after bacterial α-amylase treatment. However, 61% and 68% of infused fluorescein were released from corn and waxy rice starches, respectively, after pancreatic α-amylase treatment. The dextrose equivalent (DE) value revealed similar patterns, suggesting that degradation of starch by different α-amylases is a major factor affecting release of fluorescein from starch granules. Moreover, granule size of starch greatly affected enzymatic hydrolysis and controlled release in this system.

Original languageEnglish
Pages (from-to)561-570
Number of pages10
JournalFood Science and Biotechnology
Volume31
Issue number5
DOIs
Publication statusPublished - May 2022

Keywords

  • Controlled release
  • Drug delivery system
  • Fluorescein
  • Infusion
  • Starch

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