Abstract
Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch—which will have broader application prospects in the field of safe and biodegradable food packaging.
Highlights
Nanocrystals from Waxy PotatoStarch is an abundant biopolymer which comes mainly from grains and tubers and is totally biodegradable [1,2,3]
starch nanocrystals (SNCs), which had higher dispersibility than those obtained by direct sulfuric acid hydrol
SNCs, which had higher dispersibility than those obtained by direct sulfuric acid hydrolysis of native starch
Summary
Nanocrystals from Waxy PotatoStarch is an abundant biopolymer which comes mainly from grains and tubers and is totally biodegradable [1,2,3]. The preparation and utilization of starch nanocrystals (SNCs) originating from starch granules has been extensively studied for many years [4,5,6,7]. The preparation and physical properties of SNCs have been the subject of great interest and enthusiastic study in recent years [8,9,10]. SNCs are the crystalline fragments that result after enzymatic hydrolysis or acid hydrolysis of the amorphous areas of starch [11]. SNCs have smaller size (nanoscale), higher crystallinity, a regular thin sheet structure, low permeability, and strong digestive resistance. Starch nanocrystals have been widely studied and used as emulsion stabilizers [12,13,14], membrane-reinforcing fillers [15,16], and even rubber-reinforcing fillers [17], due to their excellent characteristics
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