State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
Food Res Int. 2021 Feb;140:110009. doi: 10.1016/j.foodres.2020.110009. Epub 2020 Dec 15.
Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved.
淀粉是一种具有半结晶颗粒结构的碳水化合物聚合物，由于其可再生和可生物降解的特性以及在食品、制药和其他行业的各种应用，几十年来一直是学术研究的主题。纳米淀粉（NS）是一种新型的淀粉材料，由于其尺寸小，具有独特的物理化学性质。然而，NS 的纳米尺寸性质决定了它作为一种自然过程趋向于热力学稳定状态的团聚倾向，并且单个羟基官能团也不利于其在疏水环境中的应用。因此，具有改善的分散性、疏水性和稳定性的改性-NS 作为一个新的研究方向出现了。然而，关于改性-NS 的信息在文献中很零散，对其从制备、应用、问题和挑战以及相关健康问题进行系统综述，以进一步了解改性-NS。预计将改善对改性-NS 发展的理论基础和新见解。
