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Updated: Aug 9, 2025
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Comparison of properties and application of starch nanoparticles optimized prepared from different crystalline
Chunwei Du1, Fan Jiang2, Wenxuan Hu2
1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Abstract:
Starch nanoparticles (SNPs) were produced by nanoprecipitation combined with ultrasonication with the use of different starches (corn, potato and sago starch) and used to stabilize Pickering emulsions. The orthogonal experiment was used to optimize preparation conditions of gelatinization pretreatment duration of 30 min, ultrasonic power of 600 W, and ultrasonic time of 40 min. Compared with native starch, the SNPs were spherical in shape and displayed a V-type crystalline structure with low relative crystallinity and higher degree of double-helix. Compared with native starch-Pickering emulsion, the SNP-Pickering emulsion had a smaller droplet size, more uniform distribution, clearer oil/water interface, and higher static stability of droplets. The sago SNP-Pickering emulsion had the great gelatinous structure and emulsion stability. In addition, the SNP-Pickering emulsion had the better loading efficiency and controlled release performance of curcumin. Meanwhile, the bioavailability of curcumin in sago SNP-Pickering emulsion was highest.
