Hello everybody
I want to obtain starch nanoparticles by ultrasonication, at the moment to make the solution I added 2 g of this starch and it was imposible to solubilise it. How much temperature I need to heat the water to solubilise the starch for not downgrade it???
Or simply adding less starch (I think 1 g)??
Hi Angie Farelo ,
you should search what are the physicochemical properties of cassava starch, e.g. (PDF) Physicochemical properties of cassava starch and starch-keratin prepared biofilm (researchgate.net)
Hi Angie Farelo
Tapioca starch is composed of 16-17% linear molecule amylose and 83-84% branched molecule amylopectin. The particle size ranges from 4μ to 35μ, with an average particle size of 20μ.
The temperature at which tapioca starch begins to swell is around 60℃, and when it exceeds 80℃, it begins to disintegrate.
Temperature control is important.
With a ratio of 7 parts starch to 100 parts water weight, it becomes a strong gel and becomes difficult to handle.
Note) Disintegration = disappearance of cross pattern under polarized light microscope
Hi Angie,
You can obtain starch nanoparticles from either granular or gelatinized form of starch. In case you want to obtain starch nanoparticles from granular form of starch you can treat the 2% starch dispersion using ultrasonic or homogenization methods (be careful of temperature)
To obtain starch nanoparticles from gelatinized starch, you can easily heat the dispersion up to 55 or 60°C and then treat the dispersion with ultrasonic method
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