A fast and efficient approach to prepare starch nanocrystals from normal corn starch

Amini, Alireza

doi:10.1016/j.foodhyd.2016.01.022

Cited by 68 publications

(24 citation statements)

References 38 publications

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“…The native sample exhibited a zeta potential of −13.3 mV and AM + AMG6 a zeta potential of −24.67 mV, a change that ensures electrostatic stabilization of poorly concentrated suspensions. Amini and Razavi and Sun et al reported that depending on the starch type and processing conditions, a part of the carbohydrate polymer chains can leave and certain functional groups can be added, causing alterations to the surface of the starch granules, characterized by an increase in the absolute zeta potential. Silveira et al reported that zeta potential values of ±30 mV is a feature of drug delivery systems with good stability in suspension.…”

Section: Resultsmentioning

confidence: 99%

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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Porous starch is produced by enzymatic hydrolysis of rice starch at subgelatinization temperatures, applying reaction times of 3, 6, and 12 h, respectively. The effects of α-amylase (AM), amyloglucosidase (AMG), and their mixture (AM þ AMG) on starch are studied by morphology, hierarchical porosity, granular structure, and thermal and surface stability. The reaction time of 6 h is found to be the most appropriate for the three enzymatic treatments studied. The techniques used to characterize the porous starches reveal porosity distribution is present in all samples. It is possible to identify the presence of macropores (scanning electron microscopy), mesopores (porosimetry of nitrogen), and micropores (adsorption capacity). The addition of AM suggests the formation of a higher micropore fractions, whereas the AM þ AMG mixture contributes to the development of more mesopore and macropore fractions. The particle size distribution, gelatinization temperatures, and zeta potential modulus results indicate that porous starches prepared in this way, can be useful as a thermoresistant and stable adsorbent in food and chemical applications.Results are expressed as the average value and standard error of the mean, thermal properties (two replicates) and surface properties (three replicates). Values followed by different letters within a column denote significant differences (P < 0.05).

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Section: Resultsmentioning

confidence: 99%

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

et al. 2018

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“…Besides that, they formed agglomerates similar to bunches of grapes, in line with those reported elsewhere. [ 21–23 ] On the other hand, Molina‐Boisseau, Belgium, and Dufresne, [ 22 ] and Thielemans, Belgacem, and Dufresne [ 24 ] reported nanoparticles that resembled parallelepipeds when produced from waxy corn starch.…”

Section: Resultsmentioning

confidence: 99%

Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

et al. 2020

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The objective of this study is to produce Pickering emulsions with starch nanocrystals from different starch sources. Bean starch is less susceptible to hydrolysis, followed by corn, and cassava starches. In both botanical sources the acid hydrolysis greatly reduce the amylose content in the nanoparticles. Oxidation increases the zeta potential of all the nanocrystals. In addition, the value of polydispersity decreases. A peak at 1,735 cm −1 is detected by means of mid-infrared spectroscopy, which is characteristic of the free carboxyl group (acid form-COOH), expected on oxidized starches. Cassava and corn starches as well as their nanocrystals have an A-type crystallinity pattern. For bean starch, the original C A-type crystallinity pattern remains for the non-oxidized nanocrystals but changes to A-type after oxidation. After hydrolysis, the relative crystallinity increases for nanocrystals, but decreases after oxidation. The exception is for bean starch that results in oxidized nanocrystals with higher relative crystallinity. In general, the oxidation of nanocrystals improves their emulsification index. The emulsification index is higher for the emulsions with larger amounts of oil, even though the average diameter of the droplets increases in this situation.

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“…Mean droplet size ( d av , nm) of the emulsions was determined by a laser diffraction particle sizer (Cordouan, Vasco 3, France) based on cumulants method at 25 °C …”

Section: Methodsmentioning

confidence: 99%

Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Javidi

Razavi

Amini³

2019

Starch Stärke

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In this study, a face central composite design (FCCD) is applied to optimize the formulation of reduced fat o/w emulsions containing cornstarch nanocrystal (CSNC) as a novel fat replacer. Data analysis shows that independent variables including fat replacement levels (25, 50, and 75%) and CSNC concentration (10, 12, and 14%) significantly (p < 0.05) affect all responses. In this regard, increases in the levels of both fat replacement and CSNC decrease the droplet size and increase the values of yield stress, elastic modulus at 1 Hz, slope of tan delta at non‐linear viscoelastic region and degree of thixotropy, indicating a stronger gel network formed. Numerical optimization is used to determine the optimum formulation of the reduced‐fat emulsion based on properties of a full‐fat emulsion. This optimum point is estimated to be 47.80% of fat replacement and 11.99% of CSNC concentration. Closeness between the experimental and predicted values of the studied characteristics demonstrates the suitability of the corresponding models. Furthermore, the storage of full‐fat and optimum reduced‐fat emulsions at 4 °C for one month leads to an increase in droplet size from 144 to 496 nm and from 149 to 234 nm, respectively. However, no creaming is observed for each sample throughout the storage time.

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A fast and efficient approach to prepare starch nanocrystals from normal corn starch

Cited by 68 publications

References 38 publications

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

Effects of α‐Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch

Pickering Emulsions Produced with Starch Nanocrystals from Cassava (Manihot esculenta Crantz), Beans (Phaseolus vulgaris L.), and Corn (Zea mays L.)

Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

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