Starch nanoparticles - two ways of their preparation

David CHENA Aldao, Evžen Šárka, Pavel Ulbrich and Eva Menšiková
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David CHENA Aldao: Department of Carbohydrates and Cereals and
Evžen Šárka: Department of Carbohydrates and Cereals and
Pavel Ulbrich: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Eva Menšiková: Department of Carbohydrates and Cereals and

Czech Journal of Food Sciences, 2018, vol. 36, issue 2, 133-138

Abstract: 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.

Keywords: acid hydrolysis; crystallisation; enzymolysis; nanobiotechnology; short-chain amylose (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:371-2017-cjfs

DOI: 10.17221/371/2017-CJFS

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