Review Article
Preparation, Modification, and Application of Starch Nanocrystals in Nanomaterials: A Review
Table 1
Previous studies concerning the effects of different extraction methods and starch sources on starch nanocrystal size.
| Starch source | Concentration of acid for hydrolysis | Temperature | Duration | tructural parameters | Characterization | Ref. |
| Waxy corn starch | 2.2 mol/L HCl | 36°C | 40 days | = 20–40 nm = 15–30 nm | TEM | [21] | 3.16 mol/L | 40°C | 5 days | = 5–7 nm = 40–60 nm = 15–30 nm | TEM | [22, 24] | 3.16 mol/L | 40°C | 5 days | = 6–8 nm = 70–100 nm | TEM | [30] |
| Corn starch | 2.87 mol/L | 45°C | 7 days | = 50 nm | SEM | [33] |
| Pea starch | 3.16 mol/L | 40°C | 5 days | = 60–150 nm = 15–30 nm | TEM | [19, 25] | 3.16 mol/L | 40°C | 5 days | = 30–80 nm | TEM | [34] |
| Potato starch | 3.16 mol/L | 40°C | 5 days | = 40–70 nm = 10–20 nm | TEM | [20] | 2.2 mol/L HCl | 35°C | 15 days | — | TEM | [32] |
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ata for structural parameters are length (), width (), and thickness () of starch nanocrystals.
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