Starch nanoparticles - Two ways of their preparation

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Starch nanoparticles - Two ways of their preparation

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Starch nanoparticles - Two ways of their preparation

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21001 - Nano-materials (production and properties)

Projekt

<a href="/cs/project/QJ1310219" target="_blank" >QJ1310219: Pšenice se specifickým složením a vlastnostmi škrobu pro potravinářské a průmyslové účely</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

36

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

133-138

Kód UT WoS článku

000431537800004

EID výsledku v databázi Scopus

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