TY - JOUR
T1 - Controlled fragmentation of starch into nanoparticles using a dry heating treatment under mildly acidic conditions
AU - Miskeen, Sumaira
AU - Park, Eun Young
AU - Kim, Jong Yea
N1 - Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (Ministry of Science, ICT & Future Planning) ( NRF-2015R1C1A1A02036585 ).
Publisher Copyright:
© 2018 Elsevier B.V.
PY - 2019/2/15
Y1 - 2019/2/15
N2 - Normal corn starch was treated with acidic ethanol solution with various concentrations of ethanol (0, 10, 30, 50 and 95%) and acid (0.0026, 0.0053 and 0.0079 M) and then subjected to a dry heating treatment for 1, 2 and 4 h at 130 °C to prepare starch nanoparticles. Size of nanoparticles was determined using DLS (dynamic light scattering). FT-IR (Fourier-transform infrared spectroscopy), XRD (X-ray diffraction) and TEM (transmission electron microscopy) were used to determine the structure and morphology of starch nanoparticles. As the ethanol concentration decreased, the starch granule readily fragmented into smaller particles when simply dispersed in water, and this was possibly by the preferential hydrolysis of the starch chains in the amorphous region. A higher ethanol concentration (50 and 95%) did not produce homogenous nanoparticles, however 30% ethanol concentration produced uniform nanoparticles with a mean diameter of 46.4 nm. The treatment condition (30% ethanol) partially broke the long-range crystalline order but left the short range order of the spherical nanoparticles intact. However, lower ethanol (<30%) concentrations induced severe damages in the both crystalline structures (long and short range) of starch granule.
AB - Normal corn starch was treated with acidic ethanol solution with various concentrations of ethanol (0, 10, 30, 50 and 95%) and acid (0.0026, 0.0053 and 0.0079 M) and then subjected to a dry heating treatment for 1, 2 and 4 h at 130 °C to prepare starch nanoparticles. Size of nanoparticles was determined using DLS (dynamic light scattering). FT-IR (Fourier-transform infrared spectroscopy), XRD (X-ray diffraction) and TEM (transmission electron microscopy) were used to determine the structure and morphology of starch nanoparticles. As the ethanol concentration decreased, the starch granule readily fragmented into smaller particles when simply dispersed in water, and this was possibly by the preferential hydrolysis of the starch chains in the amorphous region. A higher ethanol concentration (50 and 95%) did not produce homogenous nanoparticles, however 30% ethanol concentration produced uniform nanoparticles with a mean diameter of 46.4 nm. The treatment condition (30% ethanol) partially broke the long-range crystalline order but left the short range order of the spherical nanoparticles intact. However, lower ethanol (<30%) concentrations induced severe damages in the both crystalline structures (long and short range) of starch granule.
KW - Acid hydrolysis
KW - Dry heating
KW - Starch nanoparticles
UR - http://www.scopus.com/inward/record.url?scp=85056780097&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2018.11.072
DO - 10.1016/j.ijbiomac.2018.11.072
M3 - Article
C2 - 30439430
AN - SCOPUS:85056780097
VL - 123
SP - 810
EP - 816
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
ER -