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	^(a)Structural parameters	Characterization	Ref.
Waxy corn starch	2.2 mol/L HCl	36°C	40 days	L = 20–40 nm𝑊 = 15–30 nm	TEM	[21]
	3.16 mol/L H2SO4	40°C	5 days	𝑇 = 5–7 nm𝐿 = 40–60 nm𝑊 = 15–30 nm	TEM	[22, 24]
	3.16 mol/L H2SO4	40°C	5 days	𝑇 = 6–8 nm𝐿 = 70–100 nm	TEM	[30]
Corn starch	2.87 mol/L H2SO4	45°C	7 days	𝐿 = 50 nm	SEM	[33]
Pea starch	3.16 mol/L H2SO4	40°C	5 days	𝐿 = 60–150 nm 𝑊 = 15–30 nm	TEM	[19, 25]
	3.16 mol/L H2SO4	40°C	5 days	𝐿 = 30–80 nm	TEM	[34]
Potato starch	3.16 mol/L H2SO4	40°C	5 days	𝐿 = 40–70 nm 𝑊 = 10–20 nm	TEM	[20]
	2.2 mol/L HCl	35°C	15 days	—	TEM	[32]

^(a)Data for structural parameters are length (𝐿), width (𝑊), and thickness (𝑇) of starch nanocrystals.