Transitional properties of starch colloid with particle size reduction from micro- to nanometer

Starch nanoparticle formation via reactive extrusion and related mechanism study

“…Farhat, Mitchell, Blanshard, & Derbyshire (1996) reported that the crystallinity of extruded starch is only 2-4%. Liu et al (2009) also reported that the degree of crystallinity of starch particles decreased with the reduction of particle size during high pressure homogenization treatment. They argued that both amorphous and crystalline part of starch granules were broken into much smaller particles under mechanical treatment.…”

“…For starch extrusion with and without crosslinkers, the zeta potential increased (the absolute values decreased) with the decrease of particle size. In contrast, Liu et al (2009) reported that for high pressure homogenization treatments, the smaller the starch particle size, the lower the zeta potential. This is because the high pressure homogenization is a pure physical tearapart process which releases more free hydroxyl groups on starch particle surface when particle size is decreased.…”

“…Starch nanoparticles can also be prepared by processing starch granules with mechanical and thermal treatment. Liu, Wu, Chen, & Chang (2009) proposed a simple and environmental friendly mean using high pressure homogenization method for preparing starch nanoparticles. Experimentally, 5% starch slurry was passed through a specially designed microfluidizer several times under high shear pressure.…”

PBAT/TPS Composite Films Reinforced with Starch Nanoparticles Produced by Ultrasound

“…This result is consistent with those obtained by [31] that observed zeta potential of −3 mV for waxy maize using the same technique. The negative surface charges of the starch due to hydroxyl groups present in its structure tend to ionize in water and this may be affected by the sonication [32]. High zeta potential value or its magnitude (negative or positive absolute value) is important as physical stability is an indicator of a colloidal dispersion because great repulsive forces tend to discourage aggregation of the nanoparticles [29].…”

Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch

“…Herein, a question arose if the starch particles in the precipitates really were macro-sized and denser than the nanoparticles. Liu, Wu, Chen, and Chang (2009) stated that starch nanocrystals tend to form micro-scale aggregates through Van der Waals forces and hydrogen bonds, which could readily sediment as precipitates. If possible, therefore, when the aggregates are dissociated by a proper physical treatment such as ultrasonication, the yield of starch nanoparticles could be increased (Grieser et al, 1999).…”