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    Resistant starch (RS) has emerged as a promising functional food ingredient. To improve the textural and sensory characteristics of RS, there need to be an effective approach to produce RS with well-defined size and shape. Here, we present a facile approach for the synthesis of highly uniform resistant starch nanoparticles (RSNP) based on recrystallization of short-chain glucan (SCG) originated from debranched starch. We found that the ratio of SCG to partially debranched amylopectin was a key parameter in regulating the morphology, size, and crystallinity of the nanoparticles, which enable us to prepare highly uniform RSNP with an average diameter of around 150 nm, while showing a good colloidal stability over a broad range of pH (2-10). Moreover, the in-vitro digestibility and RS content of RSNP was not affected over the ten successive cycles of assembly and disassembly, which would provide useful insights for the development of RS-based functional food ingredients. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Hazzel Joy Adra, Jinglei Zhi, Ke Luo, Young-Rok Kim. Facile preparation of highly uniform type 3 resistant starch nanoparticles. Carbohydrate polymers. 2022 Oct 15;294:119842

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    PMID: 35868781

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