Effects of Enzymatic Hydrolysis Time on the Structure and Properties of Chickpea Porous Starch and Its Performance as a Curcumin Carrier

To address the poor water solubility and low stability of curcumin, this study prepared chickpea porous starches at different enzymatic hydrolysis times (0, 2, 4, 6, and 8 h) through the synergistic action of α-amylase and glucoamylase and evaluated their performance as a natural carrier for curcumin. The results showed that as the enzymatic hydrolysis time lengthened, the pore size increased, dense micropores formed on the starch granule surface, and the specific surface area and pore volume increased significantly. Furthermore, the solubility, water-holding and oil-holding capacities, swelling power, and transparency of the porous starch were markedly improved, while the original C-type crystalline structure was maintained. Loading experiments revealed that the porous starch hydrolyzed for 8 h exhibited the strongest adsorption performance, achieving a curcumin encapsulation efficiency of up to 80.65%. These complexes not only significantly enhanced the thermal stability of curcumin but also preserved its excellent antioxidant activity (ABTS and DPPH radical scavenging capacities), while the carrier itself demonstrated enhanced resistance to in vitro digestion. This study provides a theoretical basis and practical reference for the development of novel legume-starch-based green delivery systems and for the efficient encapsulation of hydrophobic bioactive substances.