Preparation and characterization of broken-rice starch nanoparticles with different sizes
Preparation and characterization of broken-rice starch nanoparticles with different sizes
复制标题
不同粒径碎米淀粉纳米粒子的制备及表征
DOI：
10.1016/j.ijbiomac.2020.05.182
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发表时间：
2020
影响因子：
8.2
通讯作者：
Liu Gao-Qiang
中科院分区：
文献类型：
--
作者：
Xiao Huaxi;Yang Fan;Lin Qinlu;Zhang Qian;Zhang Lin;Sun Shuguo;Han Wenfang;Liu Gao-Qiang
分别采用纳米沉淀法、碱冻法、交联法和硫酸水解法制备了平均粒径分别为100、200、400和800 nm的碎米淀粉纳米粒，并对其结构、形貌和理化性质进行了系统表征。结果表明，碎米淀粉纳米颗粒具有较高的吸水率，在100 nm处的吸水率最高，为91.53%，比原淀粉的吸水率提高了2.07倍。天然大米淀粉的稳定性最差，但在整个糊化过程中其粘度特征值始终高于纳米淀粉。FT-IR光谱显示，只有交联法制备的淀粉纳米颗粒在1714 cm−1处显示出仲酰胺结构的特征峰，但其结构与天然淀粉基本相同。X射线衍射图谱显示，800 nm淀粉纳米颗粒和天然大米淀粉在2θ附近有明显的15°、17°、19°和23°的特征衍射峰，而其他淀粉纳米颗粒的特征衍射峰由于晶体结构的改变而不同程度地消失。
Broken-rice starch nanoparticles with different mean particle diameters for 100, 200, 400 and 800 nm were prepared by nanoprecipitation, alkali freezing, cross-linking and H2SO4hydrolysis methods respectively, and their structural, morphological and physicochemical properties were systematically characterized. The results showed that broken-rice starch nanoparticles had higher water absorption rate, and the maximum water absorption rate was obtained from the 100 nm starch granules being 91.53%, which means an increase about 2.07-fold in water absorption rate as compared with native rice starch. The stability of native rice starch is the worst, but the viscosity characteristic value is always higher than that of starch nanoparticles in the whole gelatinization process. The FT-IR spectrum showed that only starch nanoparticles prepared by cross-linking method showed the characteristic peak of secondary amide structure at 1714 cm−1, but the structure of was basically the same as native starch. The X-ray diffraction pattern revealed that there were obvious characteristic diffraction peaks near 2θ for 15°, 17°, 19° and 23° for the 800 nm starch nanoparticles and native rice starch, while the characteristic diffraction peaks of other starch nanoparticles disappeared in varying degrees due to the changed crystal structure.