Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system.
Food Chem
; 323: 126851, 2020 Apr 18.
Article
en En
| MEDLINE
| ID: mdl-32334318
ABSTRACT
The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Food Chem
Año:
2020
Tipo del documento:
Article
País de afiliación:
China