Size-controlled starch nanoparticles prepared by self-assembly with different green surfactant: The effect of electrostatic repulsion or steric hindrance

Food Chemistry
Xiaojing LiQingjie Sun

Abstract

To study the control effect of surfactants in the process of formation of starch nanoparticles by self-assembly, different surfactants (sodium dodecyl sulfate (SDS), polysorbate 80 (Tween 80), and sorbitan monooleate (Span 80) were added during the fabrication of waxy corn starch nanoparticles (WCSNPs) and potato starch nanoparticles (PSNPs), and their characteristics were determined and compared. The results showed that WCSNPs with SDS and Tween 80 had smaller particle size (28-35nm and 15-24nm, respectively) than that of WCSNPs (50-120nm). The surfactants significantly increased the dispersion and thermal stability of nanoparticles. Short-chain amylose debranched from waxy corn starch had a lower degree of polymerization than that debranched from potato starch and were easier to retrograde, resulting in higher gelatinization enthalpy of WCSNPs. However, PSNPs were smaller in size and achieved better stability than WCSNPs due to stronger electrostatic repulsion caused by a higher absolute value of zeta potential.

References

Feb 13, 2001·Journal of Controlled Release : Official Journal of the Controlled Release Society·K S SoppimathW E Rudzinski
Jan 5, 2002·Advanced Drug Delivery Reviews·Serguei V VinogradovAlexander V Kabanov
Feb 1, 2003·International Journal of Biological Macromolecules·O SevenouJ R Mitchell
Feb 6, 2007·Bioprocess and Biosystems Engineering·C K Simi, T Emilia Abraham
Aug 12, 2009·Journal of Colloid and Interface Science·Dagang LiuPeter R Chang
Apr 22, 2010·Biomacromolecules·Déborah Le CorreAlain Dufresne
Feb 13, 2013·Carbohydrate Polymers·J Prakash MaranK Thirugnanasambandham
Feb 13, 2013·Carbohydrate Polymers·Sihem Bel HaajSami Boufi
Nov 20, 2013·Journal of Nanoscience and Nanotechnology·Fei HanMingzhu Liu
Nov 28, 2013·Carbohydrate Polymers·Zhaofeng LiAgnieszka Kowalczyk
Mar 25, 2014·International Journal of Biological Macromolecules·K R RajishaS Thomas
Jun 14, 2014·Journal of the American Chemical Society·Kang Hee KuBumjoon J Kim

❮ Previous
Next ❯

Citations

May 19, 2020·Food Science and Biotechnology·Seon-Min OhMoo-Yeol Baik
Aug 17, 2018·International Journal of Biological Macromolecules·M SuriyaN Harsha
Aug 20, 2019·International Journal of Biological Macromolecules·Dong-Jin LeeSeung-Taik Lim
Dec 19, 2017·Journal of Agricultural and Food Chemistry·Shengju GeQingjie Sun
Sep 20, 2017·Journal of Agricultural and Food Chemistry·Na JiCaiming Li
Aug 23, 2018·Langmuir : the ACS Journal of Surfaces and Colloids·Daiani C LeiteNádya P da Silveira
Nov 12, 2021·Chemical Society Reviews·Minxiang ZengYanliang Zhang

❮ Previous
Next ❯

Related Concepts

Related Feeds

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.