Enzymatically and chemically starch nanoparticles preparation using ultrasonication, precipitation and lyophilization...

Starch nanoparticles (SNPs) have been used in food emulsions as natural stabilizer and emulsifier. SNPs in colloidal form were produced using enzymatically, acidic and alkaline hydrolyses in combination to ultrasonication and precipitation methods. X-Ray diffraction test for produced SNPs indicated that enzymatically and acidic prepared SNPs had amorphous structure while, the resulted SNPs using alkaline hydrolysis had lower relatively crystallinity. Results indicated that, enzymatically prepared SNPs, had minimum particle size (225 ± 10 nm) and polydispersity index (0.472 ± 0.05), and maximum zeta potential (-26.3 ± 1 mV), antioxidant activity (3.36 ± 0.05 %) and specific surface area (1.8 ± 0.1 m²g^-1). Transmission electron microscopy revealed that prepared SNPs had spherical shape and enzymatically prepared SNPs had mean particle size of <100 nm. SNPs in powder form were prepared using freeze drying (pressure and temperature of 100 Pa and - 70 °C). Atomic force microscopy results demonstrated that starch granules had smooth surface, with polyhedral shape and particle size ranging 5 to 25 μm, and after hydrolysis, SNPs had particle size in nanometer scale. Emulsion ability test indicated that oil separation time from the prepared emulsions containing 10 % (W/V) starch, and enzymatically, acidic and alkaline prepared SNPs powder were 41, 70, 82 and 101 s, respectively.