Preparation and characterization of V-type starch nanoparticles by an oil-water interface method

Abstract

This study aimed to prepare V-type starch nanoparticles composed of debranched starch and fatty acid using a novel, simple, and fast oil-water interface method. The average size of the starch nanoparticles was 144–377 nm and included two different sizes of particles: large particles of approximately 110–1000 nm and small particles of approximately 30–105 nm. The average size was smaller for starch nanoparticles prepared at 25 °C was smaller than at 60 °C. The XRD pattern indicated that the starch nanoparticles were V-type structures, including VⅠ-type and VⅡ-type. The long-range and short-range order of starch nanoparticles were affected by the preparation conditions. Stirring treatment disrupts the orderly arrangement of the helical structures, resulting in a low relative crystallinity of the starch nanoparticles.