Cereal Starch Nanoparticles: Preparation, Characterization and Utilization
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Date
2016
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Punjab Agricultural University, Ludhiana
Abstract
Raw starch was modified to improve its functional qualities by preparing its nanoparticles. Starch nanoparticles were prepared by two methods –acid hydrolysis (chemical method) and ultrasonication (physical method). Trials were conducted for standardization of parameters of these methods. The best relationship in case of chemical method was magnetic stirring for 7days at 40°C and 5mins of ultrasonication whereas in physical method, ultrasonication for 40mins at amplitude of 40% gave the best results with respect to the size of nanoparticles obtained. The cereal starch nanoparticles were then characterized on the basis of their morphology, particle size, crystallanity, pasting and functional properties. The starch nanoparticles obtained by acid hydrolysis were found in round and oval shapes whereas globular shapes in case in of ultrasonication method. Bimodal peaks were obtained during particle size distribution analysis of both the methods. The crystallanity of starch nanoparticles prepared by both the methods decreased due to the processing. The data for the pasting properties of starch nanoparticles prepared by acid hydrolysis was not achieved which may be due to the excessive disintegration because of prolonged acid treatment, however pasting behavior of the cereal starch nanoparticles prepared by ultrasonication was significantly different from the raw starch. In case of functional properties, the water absorption index, water solubility index and swelling power was significantly higher for cereal starch nanoparticles than raw starch. The starch nanoparticles prepared by ultrasonication (physical method) was used as a fat replacer for the preparation of salad dressing. Three type of salad dressing formulations were prepared: Control (Full fat), with native starch and with cereal starch nanoparticles (as a fat replacer). The prepared salad dressing was analyzed for color, viscosity and sensory attributes. Total 60% of fat was replaced using cereal starch nanoparticles without compromising with its quality characteristics.