Research Progress on Preparation and Application of Starch Nanoparticles

Xiaofei LIU; Xiang LI; Jie LIAN; Chang LIU; Junying WU; Xiangxiang ZHAO; Shulin LAN; Na ZHANG

doi:10.13386/j.issn1002-0306.2021120323

Shipin gongye ke-ji (Nov 2022)

Research Progress on Preparation and Application of Starch Nanoparticles

Xiaofei LIU,
Xiang LI,
Jie LIAN,
Chang LIU,
Junying WU,
Xiangxiang ZHAO,
Shulin LAN,
Na ZHANG

Affiliations

Xiaofei LIU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Xiang LI: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Jie LIAN: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Chang LIU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Junying WU: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Xiangxiang ZHAO: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Shulin LAN: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China
Na ZHANG: College of Food Engineering, Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Integrated Processing of Grain Food and Resources of Heilongjiang Province, Harbin 150076, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2021120323
Journal volume & issue: Vol. 43, no. 21
pp. 480 – 486

Abstract

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Starch is a kind of biodegradable biopolymer with a wide range of sources and low price. With the development of nanotechnology, starch nanoparticles have become a research hotspot due to their unique properties different from native starch. In this paper, the structure characteristics of different sources of starch is introduced, the preparation of starch nanoparticles of top-down and bottom-up method and the advantages and disadvantages of various preparation methods are summarized, the effects of starch nanoparticles on Pickering emulsion stability, performance improvement of composite material, delivery of targeted drug and adsorption of industrial waste water are reviewed, and the application prospect of starch nanoparticles in food, industry, medicine and other fields is prospected in order to provide the theoretical basis for the research of starch nanoparticles.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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