Production of starch nanoparticles using normal maize starch via heat-moisture treatment under mildly acidic conditions and homogenization

Eun Young Park, Min Jung Kim, Myounglae Cho, Ju Hun Lee, Jong Yea Kim

    Research output: Contribution to journalArticlepeer-review

    24 Citations (Scopus)

    Abstract

    Normal maize starch was subjected to heat-moisture treatment (HMT) under mildly acidic conditions (0.000, 0.050, or 0.075 M H2SO4) for various treatment times (3, 5, or 8 h) followed by homogenization up to 60 min to prepare nanoparticles. The combination of HMT (0.075 M, for 8 h) and homogenization (60 min) produced nanoparticles with diameters of less than 50 nm at a yield higher than 80%. X-ray diffractometry and size-exclusion chromatography revealed that HMT under mildly acidic conditions selectively hydrolyzed the starch chains (especially amylose and/or long chains of amylopectin) in the amorphous region of the granules without significant damage to the crystalline structure, however, modification of the molecular structure in the amorphous region increased fragility of the granules during homogenization. Homogenization for 60 min caused obvious damage in the long-range crystalline structure of the HMT starch (0.15 N, for 8 h), while the short-range chain associations (FT-IR) remained intact.

    Original languageEnglish
    Pages (from-to)274-282
    Number of pages9
    JournalCarbohydrate Polymers
    Volume151
    DOIs
    Publication statusPublished - 2016 Oct 20

    Bibliographical note

    Publisher Copyright:
    © 2016 Elsevier Ltd. All rights reserved.

    Keywords

    • HMT under acidic conditions
    • Homogenization
    • Nanoparticles
    • Normal maize starch
    • Yield

    ASJC Scopus subject areas

    • Organic Chemistry
    • Polymers and Plastics
    • Materials Chemistry

    Fingerprint

    Dive into the research topics of 'Production of starch nanoparticles using normal maize starch via heat-moisture treatment under mildly acidic conditions and homogenization'. Together they form a unique fingerprint.

    Cite this