Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation

Wu, Juan; Huang, Yadi; Yao, Risheng; Deng, Shengsong; Fenghe, Li; Xia-ling, Bian

doi:10.1002/star.201900095

Cited by 26 publications

(5 citation statements)

References 54 publications

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“…Meanwhile, various edible potato starch‐films are always made under certain conditions for food storage, such as antibacterial film (Wu et al., 2019). Film made of potato amylose would have better properties in strength, low oxygen permeability and keeping intact, while high amylopectin content may lead to film break (Menzel et al., 2015).…”

Section: Application Of Potato Starchmentioning

confidence: 99%

Toward an understanding of potato starch structure, function, biosynthesis, and applications

Tong

Chen

et al. 2023

Food Frontiers

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Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications. This review identifies the biodiversity of starch content, structure, and physiochemical properties, particularly the amylose and amylopectin content, molecular and granular structure, gelatinization, retrogradation, swelling power, solubility, and digestibility of potato in the past decade. Various functions of major potato starch biosynthesis‐related enzymes, such as AGPase, starch synthase, starch branching enzyme, debranching enzyme, and glucan/water dikinase, are also summarized. The potential utilization of native and modified potato starch in food and medicine fields owing to its high pasting viscosity is also analyzed. This review will contribute to a better understanding of the genetics–structure–functions of potato starch and may provide insights into potential potato starch utilization and further genetic improvement of starch quality.

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Section: Application Of Potato Starchmentioning

confidence: 99%

Toward an understanding of potato starch structure, function, biosynthesis, and applications

Tong

Chen

et al. 2023

Food Frontiers

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“…The mean size of starches treated by the ethanolic precipitation method presented three peaks in the four varieties studied, suggesting that the particle size distribution is not homogeneous, being 23.1 nm (81.83%) for the HM variety, 10.9 nm (92%) for the YA variety, 606.8 nm (77.1%) for the YKW variety, and 476.3 nm (75.76%) for the APE variety, with the Yurac Anca (YA) variety presenting the smallest size (Table 8). Recent research reports obtaining nanostarch of sizes ranging from 30 to 600 nm [56,57], depending on the nature of the native starch. Moreover, the type of starch influences the final size of the nanostarch.…”

Section: Morphology Semmentioning

confidence: 99%

Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments

Mojo-Quisani,

Licona-Pacco,

Choque-Quispe

et al. 2024

Foods

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Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.

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“…The recent trends in the field of PS included phosphorylation using starch from new plant sources, applying new techniques in formulating PS, and functional applications of PS nanoparticles in pharmaceuticals and nutraceuticals. [ 101–105 ]…”

Section: Conclusion and Future Trendsmentioning

confidence: 99%

Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications

Ramadan

Sitohy

2020

Starch Stärke

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Starches are valuable biopolymers with several functional and technical applications. Physical and chemical modifications are needed to enhance starch functionality. Modified starches exhibit high technological properties in food and non-food applications. Modified starches are designed to overcome some physicochemical shortcomings of native starches, such as loss of thickening power and viscosity during thermal treatments, storage, retrogradation, and syneresis. Phosphorylation is an effective technique to enhance the functional traits of starches and to modify its physicochemical characteristics (i.e., pasting, gelatinization, and retrogradation). This review summarizes preparation methods, physicochemical properties as well as food and non-food applications of phosphorylated starch (PS). PSs are being used as a thickener, emulsifier, and stabilizer in food applications. Furthermore, PS can be used as a sedimentation agent for the reclamation of wastes of spent water from the processing of fruits, meat, fishes, vegetables, and brewage. Because PS can substitute and reduce the amount of polyvinyl alcohol, it is used for fixing and sizing in the textile industry. In addition, PS can be used for paper sizing or paper cardboard adhesive coating. It is anticipated that new ventures for PS and their diverse applications will continue to be of a major interest in applied sciences.

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Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation

Cited by 26 publications

References 54 publications

Toward an understanding of potato starch structure, function, biosynthesis, and applications

Toward an understanding of potato starch structure, function, biosynthesis, and applications

Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments

Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications

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