Transitional properties of starch colloid with particle size reduction from micro- to nanometer

Abstract High-pressure homogenization was used to disperse starch particles in water and reduce the size from micro- to nanometer. The resultant starch colloids were characterized by particle morphology, mean size, size distribution, and zeta potential. Starch slurries were transformed from a mixture containing sediment, dispersion, and sol, to gel as a result of reduction of the particle size from 3–6 μm to 10–20 nm under a pressure of 207 MPa. Furthermore, this process led to the transition of fluid properties without affecting the crystal structure and thermal stability of starch granules. Viscosity of the colloids increased with an increased number of homogenization passes, accompanied by a decreased particle size, narrower particle size distribution (PSD), and an increased absolute zeta potential, indicating the formation of a suspension or stable gel composed of nanoparticles. Lognormal and two other mathematical functions were established to describe the PSDs and their relationship to the homogenization passes. Hence, an environmentally friendly means of producing starch-based nanoparticles or nanogels with high yields, and predictable size and viscosity properties was presented.