Details

Autor(en) / Beteiligte

• Duyen, Trinh Thi My
• Van Hung, Pham

Titel

Morphology, crystalline structure and digestibility of debranched starch nanoparticles varying in average degree of polymerization and fabrication methods

Ist Teil von

• Carbohydrate polymers, 2021-03, Vol.256, p.117424-117424, Article 117424

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

MEDLINE

Beschreibungen/Notizen

• •Starch debranched with the high and low DPn¯ produced starch nanoparticles (SNPs).•Microemulsion method formed bigger and more aggregated SNPs than nanoprecipitation.•Lower DPn¯ starch (DPn¯ <30) produced bigger and more aggregated SNPs than higher one.•SNPs with lower DPn¯ starch contained the higher RS and lower blood glucose level•FT-IR spectra showed higher relative crystallinity for SNPs with lower DPn¯ starch. The objective of this study is to investigate physicochemical characteristics and digestibility of starch nanoparticles (SNPs) fabricated from debranched cassava starch varying degree of polymerization (DP¯n) using nanoprecipitation and microemulsion methods. The high DP¯n starch (HDPS) with DP¯n > 35 monomers, medium DP¯n starch (MDPS) with 15 <DP¯n < 30) and low DP¯n starch (LDPS) with DP¯n < 10 were used. The SNPs fabricated from the HDPS were well-dispersed and smaller size, whereas those prepared from the MDPS and LDPS had bigger size and more aggregation. The SNPs produced by the microemulsion method were larger and more aggregated than those by the nanoprecipitation method. All SNPs exhibited the V + B-type X-ray diffraction pattern with higher relative crystallinity and more ordered structure than native starch. The SNPs fabricated from the LDPS also had higher amount of RS with lower blood glucose response in mice than those from the MDPS and HDPS.