Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. (15th July 2017)

• Record Type: Journal Article
• Authors: Kim, Jong Hun; Kim, Jiyeon; Park, Eun Young; Kim, Jong-Yea
• Is Part Of: Carbohydrate polymers. Volume 168(2017)
• Page Start: 70
• Page End: 78
• Publication Date: 2017-07-15
• Subjects: Normal maize starch -- Dry heating under mildly acidic condition -- Homogenization -- Nanoparticles; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.03.061
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Efficient process for preparation of starch nanoparticles is proposed. Dry heating under acidic conditions is an alternative strategy for hydrolyzing starch. The process can generate starch nanoparticles with diameters less than 100 nm. The process can shorten treatment time and increase recovery of the particles. Abstract: To modify starch granular structure, normal maize starch was subjected to dry heating with various amounts of 1.0 M HCl (1.2, 1.4 or 1.6 mL) and different treatment times (2, 4 or 8 h). For all reaction conditions, at least 80% of the starch substance was recovered, and amylose and amylopectin B1 chains were preferentially cleaved. As acidic condition and/or treatment time increased, the treated granules were readily fragmented by homogenization. The treatment appeared to alter short-range crystalline structure (FT-IR), but long-range crystalline structure (XRD) remained intact. Homogenization for 60 min fragmented the treated starch granules (subjected to reaction condition of 1.4 mL/4 h, 1.6 mL/2 h, and 1.6 mL/4 h) into nanoparticles consisting of individual platelet-like and spherical particles with diameters less than 100 nm. However, the fragmentation caused obvious damage in the long-range crystalline structure of starch nanoparticles, while the short-range chain associations remained relatively intact.