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KMID : 1011620220380020091
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 2 p.91 ~ p.98
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Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch
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No Jun-Hee
Shin Mal-Shick
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Abstract
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Purpose: To develop nanoparticles (NPs) from Shingil rice starch, and to investigate the morphology, particle size distribution, crystalline structure, branch chain length of amylopectin, and thermal properties of microparticles (MPs) and NPs and the zeta potential of the NPs.
Method: MPs and NPs were obtained by ultrasonication of Shingil rice starch.
Results: The shape of the MPs was observed to be polygonal, but that of the NPs was round. The mean particle sizes of the native starch(NS), MPs, and NPs were 3.84 μm, 801.0 nm, and 178.6 nm, and their blue values were 0.275, 0.262, and 0.126, respectively. The NS and MPs showed an A-type crystalline structure, but the NPs were amorphous. MPs decreased fraction of amylopectin long chains(≥DP37) and increased fraction of amylopectin intermediate chains(DP13-24) compared to NS. In the case of the NPs, the gelatinization temperature increased and enthalpy decreased to compare with NS and MPs, and zeta potential was -84.55 mV.
Conclusion: Based on these results, it can be suggested that NPs prepared by ultrasonication could be used as an amorphous and stable biomaterial.
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KEYWORD
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nanoparticle, shingil rice starch, ultrasonication, amorphous, zeta potential
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