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Formation mechanism of anisotropic zein-modified starch nanoparticles
Jie Yang1, Chenxi Zhang2, Mengxue Xian2
1School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China; Postdoctoral Mobile Station of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
Abstract:
The aim of this study was to develop shape-controlled hydrophobic modified starch nanoparticles (SNPs). Here, we investigated the formation mechanisms of zein-modified starch nanoparticles (Z-SNPs) with irregular, worm-like, and spherical shapes with the three-phase contact angle of 91.6 ± 1.3°, 86.9 ± 1.5°, and 84.8 ± 0.9°, respectively. 1H NMR, Fourier transform-infrared spectroscopy, and X-ray diffractometry confirmed that the zein was effectively bound to the starch molecules through hydrogen bonding and hydrophobic interaction in V-crystalline structure. In addition, the formation mechanism of three-shaped nanoparticles were related to the stirring temperature and concentration of zein. This study presents significant implications for the fabrication of Z-SNPs with various shapes using entirely novel and highly efficient methods, which can be applied as an effective nanocarrier by delivering active compounds for nutraceutical and pharmaceutical industries.
