HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 585-598
Starch nanoparticles prepared by enzymatic hydrolysis and selfassembly of short-chain glucans
Seon-Min Oh1 • Byung-Hoo Lee2 • Dong-Ho Seo3 • Hyun-Wook Choi4 • Byung-Yong Kim1 • Moo-Yeol Baik1
1 Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea 2 Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea 3 Department of Food Science and Technology, Jeonbuk National University, Jeonju, Republic of Korea 4 Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Republic of Korea
ABSTRACT
Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.
KEYWORD
Starch nanoparticle · Enzymatic hydrolysis · Short-chain glucan · Physicochemical property
Food Science and Biotechnology 2020 ; 29(5): 585-598
List