Research Progress on Preparation and Application of Starch Nanoparticles

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

doi:10.13386/j.issn1002-0306.2021120323

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 480-486. > DOI: 10.13386/j.issn1002-0306.2021120323

LIU Xiaofei, LI Xiang, LIAN Jie, et al. Research Progress on Preparation and Application of Starch Nanoparticles[J]. Science and Technology of Food Industry, 2022, 43(21): 480−486. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120323.

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Research Progress on Preparation and Application of Starch Nanoparticles

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

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Received Date: December 29, 2021
Available Online: August 21, 2022

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Abstract

Abstract

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.
- starch,
- nanoparticles,
- preparation,
- application

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References

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