1. Enzymatic pretreatment for preparing starch nanocrystals.
- Author
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LeCorre D, Vahanian E, Dufresne A, and Bras J
- Subjects
- Animals, Aspergillus niger enzymology, Fungal Proteins chemistry, Hordeum enzymology, Hydrolysis, Nanoparticles ultrastructure, Pancreas enzymology, Particle Size, Plant Proteins chemistry, Starch ultrastructure, Swine, Time Factors, Zea mays chemistry, Glucan 1,4-alpha-Glucosidase chemistry, Nanoparticles chemistry, Starch chemistry, alpha-Amylases chemistry, beta-Amylase chemistry
- Abstract
Starch nanocrystals (SNCs) are crystalline platelets resulting from the acid hydrolysis of starch. A limiting factor for their more widespread use is their preparation duration. Therefore, this study investigates the possibility of developing an enzymatic pretreatment of starch to reduce the acid hydrolysis duration. A screening of three types of enzymes, namely, α-amylase, β-amylase, and glucoamylase, is proposed, and the latter was selected for a pretreatment. Compared with the regular kinetics of hydrolysis for preparing SNC, that of pretreated starch was much faster. The extent of hydrolysis normally reached in 24 h was obtained after only 6 h, and the regular final yield (15% after 5 days) was reached in 45 h. AFM and X-ray diffraction measurements confirmed that the obtained nanoparticles were indeed SNC.
- Published
- 2012
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