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

•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¯ 35 monomers, medium DP¯n starch (MDPS) with 15

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Veröffentlicht in:	Carbohydrate polymers 2021-03, Vol.256, p.117424-117424, Article 117424
Hauptverfasser:	Duyen, Trinh Thi My, Van Hung, Pham
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Blood Glucose - analysis Blood Glucose - drug effects Crystallinity Crystallization Debranched starch Dynamic Light Scattering Emulsions Ethanol - chemistry Glucose Tolerance Test Light Macromolecular Substances Manihot - chemistry Mice Nanoparticles - chemistry Nanotechnology - methods Particle Size Polymerization Polymers - chemistry Resistant starch Scattering, Radiation Solvents - chemistry Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch nanoparticles X-Ray Diffraction
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Beschreibung
Zusammenfassung:	•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¯ 35 monomers, medium DP¯n starch (MDPS) with 15
ISSN:	0144-8617 1879-1344
DOI:	10.1016/j.carbpol.2020.117424