Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch

Hao, Yacheng; Chen, Yun; Li, Qian; Gao, Qunyu

doi:10.1016/j.carbpol.2017.12.042

Cited by 92 publications

(29 citation statements)

References 36 publications

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“…Studies have shown that high amylose content will hinder acid hydrolysis to a certain extent, and that starches with lower amylose content have smaller SNC sizes and higher crystallinity. Waxy potato starch (WPS) contains 99% amylopectin and is very suitable for producing SNCs [22][23][24]. There are many reports on starch modification, but few reports on the modification of waxy potato starch with sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) and the preparation of SNCs from modified starch.…”

Section: Introductionmentioning

confidence: 99%

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

et al. 2021

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Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch—which will have broader application prospects in the field of safe and biodegradable food packaging.

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Section: Introductionmentioning

confidence: 99%

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

et al. 2021

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“…The enzymatic modification refers to the treatment of starch with various enzymes, such as glucoamylase, and debranching enzyme. In spite of the good specificity, this method requires expensive enzymes and strict enzymolysis conditions [10]. Furthermore, the physical modification of starch mainly includes hydrothermal, ultrasonic, ultra-high pressure, and plasma treatment, in which only water and energy are involved without extra reagents.…”

Section: Introductionmentioning

confidence: 99%

Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch

et al. 2018

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In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%–131.27%, NMS: 83.56%–95.61%) and swelling volume (SV) (WMS: 2.96 g/mL–3.33 g/mL, NMS: 2.75 g/mL–3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.

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“…Atualmente, os NCA apresentam uma ampla gama de aplicações na área de materiais e alimentos (HAO et al, 2018), tais como material de reforço de filmes nanocompósitos a base de amido (GARCÍA, N. et al, 2009;GONZÁLEZ et al, 2015;LI et al, 2015; MUKURUMBIRA; MELLEM; AMONSOU, 2017), proteínas (CONDÉS et al, 2015), carboximetil quitosana (DUAN et al, 2011), e borracha natural (ANGELLIER et al, 2005); filler em matrizes carreadoras de fármacos (BAKRUDEEN et al, 2016;LIN et al, 2011b); agente estabilizador de emulsões (HAAJ et al, 2014;SUN;YANG, 2012;YANG et al, 2018); e como agente absorvente (ALILA et al, 2011;DESAI et al, 2017).…”

Section: Introductionunclassified

“…Recentemente, novas melhorias foram reportadas na produção de NCA visando seu escalonamento; Dai et al (2018) utilizaram moinho de bola seguido de hidrólise ácida e reduziram o tempo de produção de NCA de milho ceroso de 5 para 3 dias com um rendimento de 19,3% e uma cristalinidade relativa de 47%. HAO et al (2018) estudaram o pré-tratamento do amido de batata com glucoamilases seguido da hidrólise ácida e conseguiram produzir NCA com elevada cristalinidade relativa (50,8%). Entretanto, a hidrólise ácida ainda é o método mais utilizado na produção de NCA.…”

Section: Introductionunclassified

“…Atualmente, a principal fonte de amido empregada na produção de NCA é o amido de milho ceroso (HAO et al, 2018;DAI et al, 2018), devido ao seu elevado conteúdo de amilopectina (KIM, PARK;LIM, 2015). No entanto, outras fontes de amido apresenta características desejáveis na produção de NCA, tais como tamanho de grânulo pequeno de 0,5 a 3 µm, conteúdo de amilose relativamente baixo que varia de 7 a 26% WANG, ZHU, 2016;LINDEBOOM et al, 2005) e ainda foi muito pouco estudado para a obtenção de NCA.…”

Section: Introductionunclassified

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Nanocristais de amido de quinoa: produção, caracterização e aplicação em filmes de amido

Vera¹,

Ethel²

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Recently researches on starch nanocrystals (SNC) production have become of interest due to their many applications, especially as reinforcement in polymeric matrices. Quinoa starch (QS) has desirable characteristics for SNC production such as small granule size and relatively low amylose content. Thus, the objective of this research was to produce quinoa SNC (QSNC) by acid hydrolysis at different temperatures (30, 35 and 40) °C. Furthermore, the effect of QSNC addition on the structural and physical properties of cassava starch films was studied. QS presented different percentages of hydrolysis on the fifth day, 63%, 73% and 91% for (30, 35 and 40) °C, respectively. QS (0.59 days-1) was hydrolyzed more rapidly than waxy maize starch (0.39 days-1) at 40 °C. QSNC yields decreased with temperature increase from (30 to 40) °C, while the relative crystallinity was not altered (~35%). The morphology of QSNC produced at 30 °C was irregular with micrometric size while those produced at 35 °C and 40 °C presented parallelepiped shapes with sizes between 50 nm and 100 nm and 400 nm to 900 nm (aggregates). The hydrodynamic diameter and the thermal properties of QSNC decreased with temperature increase, while the FTIR band intensities and the zeta potential increased. The properties indicated that quinoa QSNC were only obtained at (35 and 40) °C with yields of 22.8% and 6.8%, respectively. QSNC produced at 40 °C presented lower yield and crystallinity than waxy maize SNC, but a lower hydrodynamic diameter. Thus, based on the yield and transition temperature, QSNC produced at 35 °C was selected for application in cassava starch films. The films were prepared by casting technique, with 4 g of cassava starch / 100 g of film forming dispersion; 25 g glycerol / 100 g starch; and 0; 2.5; 5.0 and 7.5 g of QSNC / 100 g of starch. X-ray diffractograms confirmed the presence of QSNC in the films. Addition of QSNC to films increased the roughness and the contact angle at 5.0% and 7.5% concentrations, the tensile strength and elastic modulus, the color parameters L* and a* at 7.5% concentration, and the opacity; while decreasing deformation at break, water vapor permeability at 5.0% concentration, and gloss. Other film properties such as thickness, moisture content, solubility, thermal properties were not affected by QSNC addition. The results indicated that the QSNC produced at 35 ° C can be used as reinforcement in nanocomposite films to improve their mechanical properties.

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Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch

Cited by 92 publications

References 36 publications

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

Effect of an Atmospheric Pressure Plasma Jet on the Structure and Physicochemical Properties of Waxy and Normal Maize Starch

Nanocristais de amido de quinoa: produção, caracterização e aplicação em filmes de amido

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