Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Current research trends on starch nanoparticles (SNPs)

녹말 나노 입자의 연구 현황

  • Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University)
  • 오선민 (경희대학교 생명자원과학연구원 식품생명공학과 및 생명공학원) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품생명공학과 및 생명공학원)
  • Received : 2019.10.15
  • Accepted : 2019.11.19
  • Published : 2019.12.31
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Abstract

In recent years, starch nanoparticles (SNPs) have been received much attention due to their unique characteristics different from native starch. Also, SNPs have economic and environmental advantages because they are prepared from starch, a cheap and safe natural polymer. It can be used in various industrial applications such as food additives, drug carriers, etc. SNPs have been prepared using different methods and their physiochemical, functional properties and possible industrial applications have been reported. Based on these studies, SNPs are expected to be the promising food materials and expand their utilization in many industries in the future. This review covered the overall researches on SNPs, including preparation, physicochemical and functional properties, and discussed their current and future applications including resistant starch materials.

Keywords

References

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