Starch nanoparticles - two ways of their preparation
Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in hi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2018-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0004_starch-nanoparticles-two-ways-of-their-preparation.php |
| _version_ | 1797899581767286784 |
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| author | David CHENA ALDAO Evžen ŠÁRKA Pavel ULBRICH Eva MENŠIKOVÁ |
| author_facet | David CHENA ALDAO Evžen ŠÁRKA Pavel ULBRICH Eva MENŠIKOVÁ |
| author_sort | David CHENA ALDAO |
| collection | DOAJ |
| description | Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase. |
| first_indexed | 2024-04-10T08:32:14Z |
| format | Article |
| id | doaj.art-04f2085e13af4576bcf0ef18c807f4fc |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:14Z |
| publishDate | 2018-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-04f2085e13af4576bcf0ef18c807f4fc2023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-04-0136213313810.17221/371/2017-CJFScjf-201802-0004Starch nanoparticles - two ways of their preparationDavid CHENA ALDAO0Evžen ŠÁRKA1Pavel ULBRICH2Eva MENŠIKOVÁ3Department of Carbohydrates and Cereals andDepartment of Carbohydrates and Cereals andDepartment of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals andStarch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0004_starch-nanoparticles-two-ways-of-their-preparation.phpacid hydrolysiscrystallisationenzymolysisnanobiotechnologyshort-chain amylose |
| spellingShingle | David CHENA ALDAO Evžen ŠÁRKA Pavel ULBRICH Eva MENŠIKOVÁ Starch nanoparticles - two ways of their preparation Czech Journal of Food Sciences acid hydrolysis crystallisation enzymolysis nanobiotechnology short-chain amylose |
| title | Starch nanoparticles - two ways of their preparation |
| title_full | Starch nanoparticles - two ways of their preparation |
| title_fullStr | Starch nanoparticles - two ways of their preparation |
| title_full_unstemmed | Starch nanoparticles - two ways of their preparation |
| title_short | Starch nanoparticles - two ways of their preparation |
| title_sort | starch nanoparticles two ways of their preparation |
| topic | acid hydrolysis crystallisation enzymolysis nanobiotechnology short-chain amylose |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201802-0004_starch-nanoparticles-two-ways-of-their-preparation.php |
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