Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589709 | Food Chemistry | 2016 | 8 Pages |
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 (28-35Â nm and 15-24Â nm, respectively) than that of WCSNPs (50-120Â nm). 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiaojing Li, Yang Qin, Chengzhen Liu, Suisui Jiang, Liu Xiong, Qingjie Sun,