Starch Nanoparticles and Nanocrystals

  • Cristian Camilo Villa Zabala
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)


Starch-based nanosystems are commonly classified in two main groups: starch nanocrystals (SNc) and starch nanoparticles (SNp). SNc are obtained by hydrolysis of the amorphous phase of the starch granule, removing mostly amylose until nanosized particles are achieved. On the other hand, SNp are almost completely amorphous particles that are commonly obtained by the controlled nanoprecipitation of gelatinized starch. It’s been reported that SNp tend to have bigger particle sizes than SNc and that in both cases their size and morphology can be controlled through the synthesis method. On the other hand, the botanical source doesn’t play an important role in either SNc and SNp physical characteristics.(LeCorre et al. 2011; LeCorre et al. 2012a)


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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Cristian Camilo Villa Zabala
    • 1
  1. 1.Programa de QuímicaUniversidad del QuindíoArmeniaColombia

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