Nano Archive

Influence of botanic origin and amylose content on the morphology of starch nanocrystals

LeCorre, Déborah and Bras, Julien and Dufresne, Alain (2011) Influence of botanic origin and amylose content on the morphology of starch nanocrystals. Journal of Nanoparticle Research, 13 (12). pp. 7193-7208.

Full text is not hosted in this archive but may be available via the Official URL, or by requesting a copy from the corresponding author.

Abstract

Starch nanocrystals (SNC) are crystalline platelets resulting from the disruption of the semi-crystalline structure of starch granules by the acid hydrolysis of amorphous parts. The aim of this study was to assess the influence of botanic origin and amylose content of native starches on the morphology and properties of resulting nanoparticles. SNC were prepared from five different starches normal maize, high amylose maize, waxy maize, potato, and wheat; covering three botanic origins, two crystalline types, and three range of amylose content (0, 25, and 70%) for maize starch. Different types of nanocrystals were obtained with a thickness ranging between 4 and 8 nm and diameter from about 50 to 120 nm depending on the source. The comparison of their morphology, crystallinity, and rheological properties is proposed for the first time. For the same amylose content, maize, potato, and wheat resulted in rather similar size and crystallinity of SNC proving the limited influence of the botanic origin. For the same botanic origin (maize), differences in size were more important indicating the influence of the amylopectin content. Also, particles tended to show square shapes with increasing native starch’s amylopectin content and A-type crystalinity. Thus, only high amylose content starches should be avoided to prepare SNC.

Item Type:Article
ID Code:11403
Deposited By:Prof. Alexey Ivanov
Deposited On:05 Jan 2012 09:29
Last Modified:05 Jan 2012 09:42

Repository Staff Only: item control page