Abstract
AbstractNanoparticles are prepared from native taro starch and both the native starch and starch nanoparticles are subjected to physical modification by heat moisture treatment, microwave treatment, and ultrasonic treatment, and their properties studied. The sizes of the starch granules are reduced and most of the particles seem to be fused in the starch nanoparticles. Differences in the XRD pattern are seen for the modified starches and the starch nanoparticles, and modified starch nanoparticles presented loss of crystallinity. Distinct differences are observed in the FT‐IR spectra for modified starch nanoparticles. Swelling, solubility, clarity, and pasting properties are also found to be affected by the modification process and the behavior is different for the modified native starches and modified starch nanoparticles. Freeze‐thaw stability is found to be better for the starch nanoparticles and modified starch nanoparticles. Modification of starch nanoparticles causes changes in properties, which are very different than modification of native starch.
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