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

Abstract

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.

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing

“…Starchbased nanoparticles display unique properties, such as controllable release, improved water solubility, bioavailability, and improved delivery of active ingredients in foods and within the human body [111,112]. In addition to enhancing the properties of starch films, starch-based nanoparticles can be used to produce high value-added products, such as the biodegradable carriers for drug delivery [113].…”

Enzymatic Synthesis of α-Glucan Microparticles Using Amylosucrases from Bifidobacterium Species and Its Physicochemical Properties

“…17 GMPs formed by glucan selfassembly are affected by the individual physical properties of glucan with varying DPs. 18 Although ASs are present in various microorganisms, it has been shown that the enzyme properties are different depending on the microorganism in which they reside. 19 NpAS (AS of Neisseria polysaccharea) can synthesize glucans with higher DPs than those synthesized from DgAS; however, they have low specific activity and thermostability.…”

Comprehensive Enzymatic Conversion of Starch for the Food Industry

“…The process of nanoparticle production can be carried out according to two basic principles: “top-down” and “bottom-up” [ 28 ], which are carried out by the main groups of methods such as chemical (acid and/or enzymatic hydrolysis or their combination, renewal/micro perception) and physical methods (grinding, high-pressure homogenization, electrospray, gamma irradiation, and ultrasonic treatment) [ 28 , 29 ].…”

“…The basis of the “top-down” method of producing nanoparticles is the destruction of bulk material to obtain nanoparticles, and the “bottom-up” method is carried out through the growth-up and aggregation of molecules [ 28 ]. The most widely implemented method for preparation of starch nanoparticles (“top-down”) involves acid hydrolysis, which makes it possible to remove more reactive amorphous regions from the supramolecular structure [ 30 ].…”

“…Enzymatic hydrolysis makes it possible to realize both directions in the preparation starch nanoparticles. Enzyme treatment without gelatinization [ 31 , 33 ] refers to the “top-down” method of obtaining starch nanoparticles, while enzymatic hydrolysis followed by crystallization allows the “bottom-up” method to be implemented [ 28 ].…”