In vitro  digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics

Liu, Chengzhen; Jiang, Suisui; Han, Zhongjie; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.foodhyd.2016.05.039

Cited by 33 publications

(15 citation statements)

References 34 publications

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“…Although native proso millet starch is a typical A-type starch, the proso millet SNPs prepared at 4 °C showed B-type crystals regardless of the crystallization time, and the relative crystallinity increased with longer storage time (Sun et al, 2014a). On the other hand, SNPs obtained from pullulanase hydrolysis followed by storage at 4 °C for 12 h revealed B-type crystal pattern, which differed from the crystalline properties of SNCs (A-type) prepared by acid hydrolysis (Liu et al, 2016).…”

Section: Crystallinitymentioning

confidence: 81%

“…Compared with native starch, relative crystallinity of SNPs has been increased (Liu et al, 2016;Sun et al, 2014a;Suriya et al, 2018). This is because single helical polymers, especially short-chain glucans produced by debranching, tend to form double helices in aqueous systems, which are more involved in crystallization of SNPs (Sun et al, 2014a;2014b).…”

Section: Crystallinitymentioning

confidence: 99%

“…It was also time-effective and easy to scale up. In addition, the resistant starch (RS) and slowly digestible starch (SDS) were increased, enhancing the health benefits (Liu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

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Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.

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Section: Crystallinitymentioning

confidence: 81%

Section: Crystallinitymentioning

confidence: 99%

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Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

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“…The SNPs prepared by the retrogradation method formed a hexagonal close‐packed structure during the recrystallization process, which is helpful to resist hydrolysis. For example, Liu, Jiang, Han, Xiong, and Sun (2016) studied the digestibility of A‐type (orthorhombic structure) SNCs and B‐type (hexagonal structure) SNPs. The digestibility of SNCs and SNPs was 96.35 and 56.32% in 20 to 180 min, respectively.…”

Section: Digestibility and Toxicity Of Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, starch‐based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme‐responsive carrier. The recent research progress of starch‐based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch‐based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch‐based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.

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“…Microgel particles fabricated from proteins may be digested by proteases in the stomach or small intestine [186][187][188][189], whereas those fabricated from starches may be digested by amylases in the mouth, stomach, or small intestine [190,191]. Conversely, erosion of microgels in the upper GIT can be inhibited by utilizing dietary fibers to fabricate them, since these are resistance the enzymes in the mouth, stomach, and small intestine [23,192].…”

Section: Erosionmentioning

confidence: 99%

Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

McClements

2017

Advances in Colloid and Interface Science

211

125

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Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100nm to 1000μm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabrication methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given.

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In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics

Cited by 33 publications

References 34 publications

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

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