Affiliation:
1. Department of Food Science and Technology Mamaghan branch Islamic Azad UniversityMamaghan East Azarbaijan Iran
2. Department of Food Engineering Faculty of Chemical Engineering Sahand University of Technology Tabriz East Azarbaijan 51335‐1996 Iran
3. Department of Food Hygiene Faculty of Veterinary Tabriz Medical Science Islamic Azad University Tabriz East Azarbaijan Iran
4. Health Promotion Research Center Tabriz Medical Sciences Islamic Azad University Tabriz Iran
5. Department of Engineering Tabriz Branch Islamic Azad University Tabriz East Azarbaijan Iran
Abstract
AbstractStarch nanoparticles (SNPs), due to their minimum particle size and maximum surface to volume ratio do not have starch limitations such as low solubility and digestibility. SNPs in colloidal form were enzymatically produced using enzyme of α‐amylase in combination toultrasinication technique to accomplished SNPs gelatinization. Results indicated that SNPs with smallest particle size (109 nm) and polydispersity index (0.560), and highest zeta potential (−32.16 mV) and antioxidant activity (30%) values was obtained using 2.10 mL enzyme and ultrasonication time of 69 s. SNPs in powder form were produced using obtained optimum conditions and a laboratory freeze dryer with chamber temperature and pressure of −70 °C and 100 Pa, for 24 h, and characterized Results indicated that the provided native starch had particle size of ranging 6 to 10 µm with zeta potential value of −4.50 mV, prepared SNPs powder had spherical shape and flat surface with mean particle size, zeta potential and specific surface area values of 105 nm, −26.7 mV and 4.70 m2 g−1, respectively. Furthermore, oil separation time for the emulsions having starch and powder of SNPs, were 43 and 297 s, respectively. While, for the sample without emulsifier (control), this time was 22 s.