Abstract
The aim of the present study was to obtain succinylated nanoparticles from high-amylose starch using a sequential method of extrusion and ultrasonic energy. Dynamic light scattering, degree of substitution, Fourier transform infrared spectroscopy, X-ray diffraction, and field emission scanning electron microscopy were employed to characterize the nanoparticles. The extrusion processing caused granular fragmentation and the succinylation of starch. Afterward, succinylated nanoparticles from the extruded starch were obtained with high yields using ultrasonication. Also, non-esterified nanoparticles were obtained to evaluate the succinylation effect. Succinylation increased hydrodynamic size (up to 329 nm) and ζ-potential values (up to − 62 mV) and improved the colloidal stability of succinylated nanoparticles compared to those of the non-esterified nanoparticles. Succinylated nanoparticles showed polyhedral morphologies, while non-esterified nanoparticles showed round-spherical and cubic morphologies. Moreover, all nanoparticulate systems showed a V61-type crystalline structure and an increased crystallinity. Using the sequential method of extrusion and ultrasonic energy made it possible to obtain succinylated nanoparticles from HAMS with size-controlled and desirable colloidal properties.
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Acknowledgments
Alberto Escobar-Puentes would like to thank CONACYT for the PhD scholarship. The authors thank to Verónica Flores-Casamayor, Luz Ma Avilés Arellano, Eleazar Urbina, and José Juan Véles-Medina from Cinvestav-Querétaro for their technical support.
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Escobar-Puentes, A.A., Rincón, S., García-Gurrola, A. et al. Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy. Food Bioprocess Technol 12, 1672–1682 (2019). https://doi.org/10.1007/s11947-019-02328-5
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DOI: https://doi.org/10.1007/s11947-019-02328-5