Starch nanoparticles (SNPs) were produced from pulse (faba bean and field pea) and cereal (corn and wheat) starches by rapid nanoprecipitation under identical conditions. SNP morphological features such as shape and particle size distribution (PSD) were determined by field emission scanning electron microscopy (FE-SEM) and dynamic light scattering (DLS) techniques. Static and dynamic rheological properties of the aqueous SNP suspensions were investigated by rotational and oscillatory rheometry. The SNPs from all starch sources were spherical in shape but varied in their size distribution. The viscosity and viscoelastic behavior of SNP suspensions when determined as a function of shear, frequency and temperature were dependent on starch source and SNP concentration. The SNP suspensions exhibited a viscous liquid-like behavior at low concentrations (i.e., 1% w/v), but an elastic gel-like behavior at high concentrations (i.e., 5% w/v). Interestingly, at a concentration of 5% (w/v), SNP suspensions showed an excellent flow behavior, demonstrating their capacity to instantaneously recover from the applied shear deformation. However, pulse SNPs displayed relatively greater viscosities and a more elastic behavior than cereal SNPs, indicating their potential to form extensive inter-particulate associations. A schematic diagram has been proposed to explain the observed rheological behaviors, predicting inter-particulate network formation at room temperature and the biphasic molecular network formation during heating of aqueous SNP suspensions. A careful selection of starch type and processing conditions, such as temperature and shear conditions, is required to achieve specific desired functionalities for SNP in the food industry.

在相同的条件下，通过快速纳米沉淀，由豆类（蚕豆和豌豆）和谷物（玉米和小麦）淀粉生产淀粉纳米颗粒（SNP）。通过场发射扫描电子显微镜（FE-SEM）和动态光散射（DLS）技术确定了SNP的形态特征，例如形状和粒度分布（PSD）。通过旋转和振荡流变法研究了SNP水性悬浮液的静态和动态流变特性。所有淀粉来源的SNP均为球形，但大小分布各不相同。根据剪切力，频率和温度确定SNP悬浮液的粘度和粘弹性行为取决于淀粉来源和SNP浓度。SNP悬浮液在低浓度（即1％w / v）下表现出粘性的液体状行为，但在高浓度（即5％w / v）下表现出弹性的凝胶状行为。有趣的是，在浓度为5％（w / v）的情况下，SNP悬浮液表现出优异的流动性能，表明其能够从施加的剪切变形中立即恢复。但是，与谷物SNP相比，脉冲SNPs表现出相对更高的粘度和更弹性的行为，表明它们具有形成广泛的颗粒间缔合的潜力。已经提出了示意图来解释观察到的流变行为，预测室温下颗粒间网络的形成以及在加热SNP悬浮液过程中的双相分子网络的形成。仔细选择淀粉类型和加工条件，