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Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation

Ji, Na, Qin, Yang, Li, Man, Xiong, Liu, Qiu, Lizhong, Bian, Xiliang, Sun, Qingjie
Journal of agricultural and food chemistry 2018 v.66 no.35 pp. 9326-9334
amylose, corn, crystal structure, emulsifying, functional foods, gelation, nanoparticles, peas, pharmaceutical industry, physicochemical properties, potato starch, potatoes, retrogradation, thermal properties
Biopolymer-based nanohydrogels have great potential for various applications, including in food, nutraceutical, and pharmaceutical industries. Herein, starch nanohydrogels were prepared for the first time via reverse emulsification coupled with internal gelation. The effects of starch type (normal corn, potato, and pea starches), amylose content, and gelation time on the structural, morphological, and physicochemical properties of starch nanohydrogels were investigated. The diameter of starch nanohydrogel particles was around 100 nm after 12 h of retrogradation time. The relative crystallinity and thermal properties of starch nanohydrogels increased gradually with an increasing amylose content and gelation time. The swelling behavior of starch nanohydrogels was dependent upon the amylose content, and the swelling ratios were between 2.0 and 14.0, with the pea starch nanogels exhibiting the lowest values and the potato starch nanogels exhibiting the highest values.