Characterisation of starch nanoparticles prepared by cross-linking and nanoprecipitation

Abstract Cross-linked starch was used to prepare cross-linked starch nanoparticles via nanoprecipitation. The cross-linking degree, energy dispersive spectroscopy analysis, and particle size were used to determine the occurrence of cross-linking reactions. Then, the cross-linked starch nanoparticles were prepared by nanoprecipitation with ethanol, and their properties were characterised by using dynamic light scattering, scanning electron microscopy, and X-ray diffraction. Results showed that the addition of cross-linking agent increased the mean size of starch nanoparticles from 162.8 to 245.7 nm, and the zeta potential values were − 8.66, −12.4, and −14.4 mV, respectively, when the amounts of cross-linking agent were 0.2%, 0.4%, and 0.6% of the starch mass. All the cross-linked starch nanoparticles indicated the V-type crystalline structure. The findings of this study provide a guideline to prepare cross-linked starch nanoparticles using starch modified by cross-linking agent with desired properties.