Nano-starch for food applications obtained by hydrolysis and ultrasonication methods.

In the present work, corn (CS) and waxy corn starch (WCS) with different amylose content (determined with the UV-vis spectroscopy) were subjected to acid hydrolysis, ultrasound, and a combination of both, performed at a raised temperature and short period, to obtain nanoparticles (nano-WCS and nano-CS). Scanning transmission electron microscopy (TEM-STEM) proved the effectiveness of the proposed method for nanoparticle synthesis with a size below 5 nm. FTIR spectroscopy and X-ray diffraction (XRD) delivered information on their molecular structure (i.e., reduction in nano-CS crystallinity degree (X) arising from higher amylose content and more stable X for nano-WCS). Thermogravimetric analysis (TGA) combined with FTIR analysis of gaseous products of thermal decomposition was also performed. The thermal stability decreased in varying degrees for nano-WCS and nano-CS. Less susceptibility of waxy corn starch for modification was proven.Nanoparticles are expected to be effective for functional food, and biomedical applications.