Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment

The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically...

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Autores principales:	Liyang Zhou, Xiaoyang He, Na Ji, Lei Dai, Yang Li, Jie Yang, Liu Xiong, Qingjie Sun
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Starch nanoparticles Preparation Hydrolysis Ultrasonication Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/4073b23334834e868030f5e784017281
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spelling	oai:doaj.org-article:4073b23334834e868030f5e7840172812021-12-02T04:59:55ZPreparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment1350-417710.1016/j.ultsonch.2021.105836https://doaj.org/article/4073b23334834e868030f5e7840172812021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003783https://doaj.org/toc/1350-4177The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01–8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91–292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.Liyang ZhouXiaoyang HeNa JiLei DaiYang LiJie YangLiu XiongQingjie SunElsevierarticleStarch nanoparticlesPreparationHydrolysisUltrasonicationChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105836- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Starch nanoparticles Preparation Hydrolysis Ultrasonication Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Starch nanoparticles Preparation Hydrolysis Ultrasonication Chemistry QD1-999 Acoustics. Sound QC221-246 Liyang Zhou Xiaoyang He Na Ji Lei Dai Yang Li Jie Yang Liu Xiong Qingjie Sun Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
description	The objective of this work was to develop a simple and efficient method to prepare waxy maize starch nanoparticles (SNPs) by hydrochloric acid (HCl) vapor hydrolysis combined with ultrasonication treatment. The size, morphology, thermal property, and crystal structure of the SNPs were systematically studied. HCl treatment introduces a smaller particle diameter of starch particles from 13.73 ± 0.93 μm to 1.52 ± 0.01–8.32 ± 0.63 μm. Further ultrasonication treatment formed SNPs that displayed desirable uniformity and near-perfect spherical and ellipsoidal shapes with a diameter of 150.65 ± 1.91–292.85 ± 0.07 nm. The highest yield of SNPs was 80.5%. Compared with the native starch, the gelatinization enthalpy changes of SNPs significantly decreased from 14.65 ± 1.58 J/g to 7.40 ± 1.27 J/g. Interestingly, the SNPs showed a wider melting temperature range of 22.77 ± 2.35 °C than native starch (10.94 ± 0.87 °C). The relative crystallinity of SNPs decreased to 29.65%, while long-time ultrasonication resulted in amorphization. HCl vapor hydrolysis combined with ultrasonication treatment can be an affordable and accessible method for the efficient large-scale production of SNPs. The SNPs developed by this method will have potential applications in the food, materials, and medicine industries.
format	article
author	Liyang Zhou Xiaoyang He Na Ji Lei Dai Yang Li Jie Yang Liu Xiong Qingjie Sun
author_facet	Liyang Zhou Xiaoyang He Na Ji Lei Dai Yang Li Jie Yang Liu Xiong Qingjie Sun
author_sort	Liyang Zhou
title	Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
title_short	Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
title_full	Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
title_fullStr	Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
title_full_unstemmed	Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
title_sort	preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/4073b23334834e868030f5e784017281
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Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment

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