Preparation and characterization of acetylated starch/papain composites

Abstract

This research aimed to prepare and characterize acetylated starch/papain composites by encapsulating papain within acetylated cassava starch with a low degree of substitution (DS = 0.037) through a stepwise antisolvent precipitation method. The effects of starch concentrations, starch solution volumes, and surfactant types and concentrations were examined. An increase in starch concentration generally enhanced EE, but an excessive concentration led to a decrease in performance due to the aggregation of starch. Furthermore, LC decreased as the starch concentration increased, while the volume of the starch solution primarily influenced LC. Surfactants were employed to disperse the particles and prevent their aggregation during encapsulation, with higher concentrations, particularly of Tween 80, improving both EE and LC but reducing the activity of papain. Optimal results were achieved with a starch concentration of 30 mg mL⁻¹, solution volume of 7 mL, and 3% v/v Tween 80, resulting in an EE of 96.23% and LC of 12.40%. However, the residual papain activity under these conditions dropped to approximately 56%. In contrast, Tween 20 at 1% v/v preserved higher papain activity (87%), although it yielded a lower EE of 69.87% and LC of 9.32%. SEM images revealed that the resulting composite particles had rough, indistinct clusters with surfaces featuring clustered starch nanoparticles. Confirmatory analyses via fluorescence spectra and FTIR confirmed successful entrapment of papain within acetylated starch with a lower degree of substitution.