淀粉是自然界中最丰富的生物聚合物之一，通常以微米颗粒的形态从植物中分离出来。生淀粉由于其固有的缺点，如在冷水中溶解度低，一旦发生糊化和高粘度，其应用受到很大的限制。因此，需要某种程度的修改来增强其功能性。淀粉纳米颗粒是其修改的产物之一。利用化学、酶和物理处理手段得到淀粉纳米级颗粒形态，并研究颗粒和分子的结构。通过电子显微镜、透射电子显微镜、Atomic Fl等方法，可测定纳米颗粒的大小，性质，结构后，让淀粉纳米颗粒可作为食品添加剂，食品稳定剂、脂肪替代品、增稠剂或流变改性剂等，扩大了其更具广泛的使用范围！
Starch is one of the most abundant biopolymers in nature and is typically isolated from plants in the form of micro-scale granules. Raw starch has limited applications due to its innate disadvantages such as poor solubility in cold water, tendency to retrograde and high viscosity once it is gelatinized. Therefore, some degree of modification is required to enhance its functionality. Starch nanoparticle is one of the products of such modification. Chemical, enzymatic, and physical treatments are used for the preparation of starch nanoparticles and to study their granular and molecular structures. Characterization of starch nanoparticles on the size distribution, crystalline structure, and physical properties in relation to the starch sources and preparation methods can be done using various characterization tools e.g. Scanning Electron Microscopy, Transmission Electron Microscopy, Atomic Florescence Microscopy, etc. Starch nanoparticles can be used as a food additive as it has adverse range of uses in food such as emulsion stabilizer, fat replacer, Thickener, or rheology modifier etc.
