Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system

被引：14
作者：
Chang, Ranran [1 ]
Cai, Wei [1 ]
Ji, Na [1 ]
Li, Man [1 ]
Wang, Yanfei [1 ]
Xu, Xingfeng [1 ]
Dai, Lei [1 ]
Xiong, Liu [1 ]
Sun, Qingjie [1 ]
机构：
[1] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 323卷
基金：
中国国家自然科学基金;
关键词：
Hollow nanospheres; Nanocarriers; Emulsion-templates; Short amylose; SPHERES; RETROGRADATION; DELIVERY; EMULSIONS; VESICLES; THERAPY; TIME; CORN;
D O I：
10.1016/j.foodchem.2020.126851
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 degrees C and 25 degrees C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 degrees C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.
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页数：8
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