Influence of Botanic Origin on the Morphology and Size of Starch Nanoparticles from Andean Native Starch Sources

Abstract

For the first time we report the extraction of starch nanoparticles from six varieties of native Andean potatoes. The starch granule size, amylose content and nanoparticle size varied with each different starch source. The size of the nanoparticles obtained ranged 65–278nm. No direct correlation was found between granule size and nanoparticle size. We have found that starches with similar amylose content can render nanoparticles of different sizes when they are obtained from different varieties of potatoes.