Preparation and characterization of broken-rice starch nanoparticles with different sizes

Xiao, Huaxi; Yang, Fan; Lin, Qinlu; Zhang, Qian; Zhang, Lin; Sun, Shuguo; Han, Wenfang; Liu, Gao-Qiang

doi:10.1016/j.ijbiomac.2020.05.182

Cited by 25 publications

(10 citation statements)

References 31 publications

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“…The precipitation method 2 employed in sample D showed that the organic phase tends to have a diffusion effect, whereas the polymer tends to collapse automatically to form nanoparticles that can encapsulate the active ingredients contained in the organic phase [21,22]. Xiao et al [31] reported the reduction of starch particles using dimethyl sulfoxide (DMSO) as an organic solvent. They dried the sample by lyophilization process, resulting in starch particles with the size of about 100 nm.…”

Section: Discussionmentioning

confidence: 99%

“…Surfactants were not used during the precipitation process, which makes agglomeration occur rapidly on the resulting particles. In addition, when using DMSO and surfactant it is necessary to ensure the washing for removal is complete [29,31].…”

Section: Discussionmentioning

confidence: 99%

“…The resulting mixture was then centrifuged at 6000 rpm for 30 min and rinsed thoroughly with ethanol. The sample was subsequently dried at 37 °C to remove ethanol [31].…”

Section: Precipitation Methods 1(addition Of the Organic Phase Into The Aqueous Phase)mentioning

confidence: 99%

“…In the area between the 1500-2000 cm −1 wavenumber [37], the absorption peak at 1641.42 cm −1 in all samples appear due to the presence of water bound to glutinous rice flour due to stretching vibrations and bending of hydrogen -OH groups from water. Meanwhile in sample D, the characteristic wavenumber at 1654.92 cm −1 shows C=O stretching vibrations in the -CHO functional group [24,31,35,38].…”

Section: Ftir Analysismentioning

confidence: 98%

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Simple precipitation method to reduce the particle size of glutinous rice flour: physicochemical evaluation

Takarini¹,

Asri²,

Djustiana³

et al. 2022

Mater. Res. Express

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Submicron- and nano-sized starch can be employed as organic filler particles in composites. Starch with this size range can be used as an alternative filler for dental impression materials that are used to create an accurate replica or mold of the hard and soft oral tissues. In this work we selected glutinous rice flour as a starch source comprising a high amylopectin content. We carried out two different precipitation methods to reduce the particle size of glutinous rice flour and evaluated the changes on the particle size, morphological, crystallinity, and thermal properties. First precipitation method involved addition of ethanol into an aqueous phase consisting of flour and water, while in the second method (instant precipitation) we added the aqueous phase into the ethanol organic phase. We observed that both methods lead to the decrease of the glutinous rice flour crystallinity from 21.85% to around 4.30-10.99%. The precipitation also decreased the gelatinization temperature of the treated filler particles from 87.7℃ to around 80.3-85.3℃. We found the morphological transition of glutinous rice flour from polyhedral to nearly spherical-shaped particles. First method resulted in agglomerated particles that were not perfectly distributed. While by employing the instant precipitation method we successfully reduced the particle size from 3411.5 nm to 259.5 nm. To conclude, instant precipitation method offers a simple route to reduce the particle size of glutinous rice flour to submicron-sized range.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…The resulting mixture was then centrifuged at 6000 rpm for 30 min and rinsed thoroughly with ethanol. The sample was subsequently dried at 37 °C to remove ethanol [31].…”

Section: Precipitation Methods 1(addition Of the Organic Phase Into The Aqueous Phase)mentioning

confidence: 99%

Section: Ftir Analysismentioning

confidence: 98%

See 2 more Smart Citations

Simple precipitation method to reduce the particle size of glutinous rice flour: physicochemical evaluation

Takarini¹,

Asri²,

Djustiana³

et al. 2022

Mater. Res. Express

View full text Add to dashboard Cite

show abstract

“…Because of its strong hydrophilicity and polarity, carboxylated starch has been widely used in drug carriers, adsorbents, flocculants, and other applications (Shahriarpanah et al, 2016;Sarmah and Karak, 2020). Starch is a polycrystalline polymer composed of crystalline, amorphous, and crystalline transition regions (subcrystalline regions) (Sharmin et al, 2020;Wu et al, 2020;Xiao et al, 2020). The modification of starch mostly occurs in the amorphous area within the surface layer of the granules.…”

Section: Introductionmentioning

confidence: 99%

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Liu

Qin

Xie

et al. 2021

Front. Bioeng. Biotechnol.

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Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.

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Effect of Silver Nanoparticles Prepared from Saraca asoca Leaf Extract on Morphological, Functional, Mechanical, and Antibacterial Properties of Rice Starch Films

et al. 2022

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This study aims to evaluate functional properties of rice starch‐based nanocomposite (NC) films. Silver nanoparticles (SNP) are synthesized using Saraca asoca leaf extract and found to be spherical with diameters ranging between 27 and 45 nm. The SNP solution is added at three different levels: 50, 100, and 150 mL to filmogenic solution (150 mL) and these films are designated as SNP‐50, SNP‐100, and SNP‐150, respectively. In addition to a control film, two more films are made by adding AgNO3 solution (150 mL) and plant extract (150 mL) into filmogenic solutions. Addition of SNP improves tensile strength and decreases elongation at break of rice starch films. NC films show enhanced UV–vis light barrier properties due to increased color intensity and opacity. SNP added films exhibit lower water solubility, water holding capacity, and water vapor permeability. Scanning electron microscopy suggests that control film, SNP‐50, and SNP‐100 have the smoothest surfaces in comparison to all films. SNP incorporation delays biodegradation of films. Silver nanoparticles in the form of colloid, filmogenic solution, and even as discrete films show excellent antibacterial activity against common food pathogens. The SNP concentration significantly correlates (R2 = 0.62–0.96) to the functional properties of films.

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Preparation and characterization of broken-rice starch nanoparticles with different sizes

Cited by 25 publications

References 31 publications

Simple precipitation method to reduce the particle size of glutinous rice flour: physicochemical evaluation

Simple precipitation method to reduce the particle size of glutinous rice flour: physicochemical evaluation

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

Effect of Silver Nanoparticles Prepared from Saraca asoca Leaf Extract on Morphological, Functional, Mechanical, and Antibacterial Properties of Rice Starch Films

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