Starch nanoparticles – two ways of their preparation

https://doi.org/10.17221/371/2017-CJFSCitation:Chena Aldao D., Šárka E., Ulbrich P., Menšíková E. (2018): Starch nanoparticles – two ways of their preparation. Czech J. Food Sci., 36: 133-138.
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Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.

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