title: Preparation and characterization of resistant starch type IV nanoparticles through ultrasonication and miniemulsion cross-linking.
abstract: This study aimed to assess the properties of resistant starch type IV (chemically modified starch, RS4) prepared from a new and convenient synthesis route by using ultrasonication combined with water-in-oil miniemulsion cross-linking technique. A three-factor Box-Behnken design and optimization was used to minimize particle size through the developed RS4 nanoparticles. The predicted minimized Z-Avel (576.1nm) under the optimum conditions of the process variables (ultrasonic power, 214.57W; sonication time, 114.73min; and oil/water ratio, 10.54:1) was very close to the experimental value (651.0nm) determined in a batch experiment. After preparing the RS4 nanoparticles, morphological, physical, chemical, and functional properties were assessed. Results revealed that RS4 nanoparticle size reached about 600nm. Scanning electron microscopy images showed that ultrasonication induced notches and grooves on the surface. Under polarized light, the polarized cross was impaired. X-ray diffraction results revealed that the crystalline structure was disrupted. Smaller or no endotherms were exhibited in DSC analysis. In the FTIR graph, new peaks at 1532.91 and 1451.50cm(-1) were observed, and pasting properties were reduced. Amylose content, solubility, and SP increased, but RS content decreased. Anti-digestibility remained after ultrasonication. The prepared RS4 nanoparticles could be extensively used in biomedical applications and in the development of new medical materials.
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China.
authors.forename: Yongbo
authors.initials: Y
authors.lastname: Ding
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China.
authors.forename: Jiong
authors.initials: J
authors.lastname: Zheng
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China.
authors.forename: Xuejuan
authors.initials: X
authors.lastname: Xia
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China.
authors.forename: Tingyuan
authors.initials: T
authors.lastname: Ren
authors.affiliation: College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China. Electronic address: kanjianquan@163.com.
authors.forename: Jianquan
authors.initials: J
authors.lastname: Kan
mesh_terms: D003432:Cross-Linking Reagents / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry; D006868:Hydrolysis; D053761:Nanocomposites / Q000737:chemistry; D053758:Nanoparticles / Q000737:chemistry*; D013010:Sonication; D013213:Starch / Q000031:analogs & derivatives*
chemical_list: D003432:Cross-Linking Reagents; D004655:Emulsions; D013213:Starch
keywords: Box–Behnken design; Physicochemical properties; RS4 nanoparticle; Ultrasonication