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.
Angellier Hélène, Choisnard Luc, Molina-Boisseau Sonia, Ozil Patrick, Dufresne Alain (2004): Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology. Biomacromolecules, 5, 1545-1551
https://doi.org/10.1021/bm049914u
Biliaderis C. (2009): Structural transitions and related physical properties of starch. In: BeMiller J.N., Whistler R.L. (eds): Starch Chemistry and Technology. London, Academic Press: 293–372.
Bogracheva T. Ya., Morris V. J., Ring S. G., Hedley C. L. (1998): The granular structure of C-type pea starch and its role in gelatinization. Biopolymers, 45, 323-332
https://doi.org/10.1002/(SICI)1097-0282(19980405)45:4<323::AID-BIP6>3.0.CO;2-N
Cai Liming, Shi Yong-Cheng (2010): Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches. Carbohydrate Polymers, 79, 1117-1123
https://doi.org/10.1016/j.carbpol.2009.10.057
Chen Yun, Cao Xiaodong, Chang Peter R., Huneault Michel A. (2008): Comparative study on the films of poly(vinyl alcohol)/pea starch nanocrystals and poly(vinyl alcohol)/native pea starch. Carbohydrate Polymers, 73, 8-17
https://doi.org/10.1016/j.carbpol.2007.10.015
Hizukuri Susumu (1985): Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules. Carbohydrate Research, 141, 295-306
https://doi.org/10.1016/S0008-6215(00)90461-0
Hizukuri S., Abe J., Hanashiro I. (2006): Starch: analytical aspects. In: Eliasson A. (ed.): Carbohydrates in Food. London, New York, CRC Press: 366–367.
Kim Jong-Yea, Lim Seung-Taik (2009): Preparation of nano-sized starch particles by complex formation with n-butanol. Carbohydrate Polymers, 76, 110-116
https://doi.org/10.1016/j.carbpol.2008.09.030
Kim Hee-Young, Lee Ju Hun, Kim Jong-Yea, Lim Wang-Jin, Lim Seung-Taik (2012): Characterization of nanoparticles prepared by acid hydrolysis of various starches. Starch - Stärke, 64, 367-373
https://doi.org/10.1002/star.201100105
Kim Hee-Young, Han Jung-Ah, Kweon Dong-Keon, Park Jong-Dae, Lim Seung-Taik (2013): Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch. Carbohydrate Polymers, 93, 582-588
https://doi.org/10.1016/j.carbpol.2012.12.050
Li C., Li Y., Sun P., Yang C. (2014): Starch nanocrystals as particle stabilisers of oil-in-water emulsions Journal of the Science of Food and Agriculture, 94: 1802–1807.
Liu Guodong, Hong Yan, Gu Zhengbiao, Li Zhaofeng, Cheng Li (2015): Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources. Food Hydrocolloids, 45, 351-360
https://doi.org/10.1016/j.foodhyd.2014.12.006
Qiu Chao, Qin Yang, Zhang Shuangling, Xiong Liu, Sun Qingjie (2016): A comparative study of size-controlled worm-like amylopectin nanoparticles and spherical amylose nanoparticles: Their characteristics and the adsorption properties of polyphenols. Food Chemistry, 213, 579-587
https://doi.org/10.1016/j.foodchem.2016.07.023
Sozer Nesli, Kokini Jozef L. (2009): Nanotechnology and its applications in the food sector. Trends in Biotechnology, 27, 82-89
https://doi.org/10.1016/j.tibtech.2008.10.010
Sun Qingjie, Li Guanghua, Dai Lei, Ji Na, Xiong Liu (2014): Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation. Food Chemistry, 162, 223-228
https://doi.org/10.1016/j.foodchem.2014.04.068
Šárka E., Maixner J., Weider M., Smrčková P., Bubník Z. (2011): Shape and crystallinity of potato starch granules after wet ultrafine grinding. In: Proceedings 7th International Conference on Polysaccharides-Glycoscience, Nov 2–4, 2011, Prague, Czech Republic: 177–179.
