Starch nanoparticles - Two ways of their preparation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915810" target="_blank" >RIV/60461373:22330/18:43915810 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/publicFiles/371_2017-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/371_2017-CJFS.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/371/2017-CJFS" target="_blank" >10.17221/371/2017-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Starch nanoparticles - Two ways of their preparation
Original language description
Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21001 - Nano-materials (production and properties)
Result continuities
Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
36
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
133-138
UT code for WoS article
000431537800004
EID of the result in the Scopus database
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