Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization

Jong Hun Kim, Jiyeon Kim, Eun Young Park, Jong Yea Kim

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


To modify starch granular structure, normal maize starch was subjected to dry heating with various amounts of 1.0 M HCl (1.2, 1.4 or 1.6 mL) and different treatment times (2, 4 or 8 h). For all reaction conditions, at least 80% of the starch substance was recovered, and amylose and amylopectin B1 chains were preferentially cleaved. As acidic condition and/or treatment time increased, the treated granules were readily fragmented by homogenization. The treatment appeared to alter short-range crystalline structure (FT-IR), but long-range crystalline structure (XRD) remained intact. Homogenization for 60 min fragmented the treated starch granules (subjected to reaction condition of 1.4 mL/4 h, 1.6 mL/2 h, and 1.6 mL/4 h) into nanoparticles consisting of individual platelet-like and spherical particles with diameters less than 100 nm. However, the fragmentation caused obvious damage in the long-range crystalline structure of starch nanoparticles, while the short-range chain associations remained relatively intact.

Original languageEnglish
Pages (from-to)70-78
Number of pages9
JournalCarbohydrate Polymers
Publication statusPublished - 2017 Jul 15

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Ltd


  • Dry heating under mildly acidic condition
  • Homogenization
  • Nanoparticles
  • Normal maize starch

ASJC Scopus subject areas

  • Organic Chemistry
  • Polymers and Plastics
  • Materials Chemistry


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