Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium
Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium
复制标题
pH值对玉米淀粉纳米晶在水介质中分散性的影响
DOI：
10.1016/j.foodhyd.2013.08.015
复制
发表时间：
2014-05-01
影响因子：
10.7
通讯作者：
Tian, Yaoqi
中科院分区：
文献类型：
--
作者：
Wei, Benxi;Hu, Xiuting;Tian, Yaoqi
研究了不同分散pH值对硫酸水解法制备的淀粉纳米晶（SNC）的zeta电位、粒径分布和聚集行为的影响。结果表明，随着分散液pH值从2.07增加到11.96，纳米晶的zeta电位从-6.7 mV下降到-34.5 mV。较小的淀粉纳米晶体和更广泛的分布峰，观察随着分散体pH值的增加。从场发射扫描电子显微镜（FE-SEM）获得的数据也表明，聚集的平行六面体纳米片（1.5 μ m）改变为单分散的球形纳米粒子（50 nm）与分散体pH值从2.07增加到11.96。考虑到这些发现，稳定的SNC悬浮液可以通过将分散体pH调节到7.44-9.45的范围来获得。皇冠版权所有（C）2013由爱思唯尔有限公司出版。保留所有权利。
The effect of different dispersion pHs on zeta potentials, size distribution, and aggregation behavior of starch nanocrystals (SNC) prepared by sulfuric acid hydrolysis was examined in this study. The results showed that zeta potential of starch nanocrystals decreased from -6.7 mV to -34.5 mV as the dispersion pH increased from 2.07 to 11.96. Smaller starch nanocrystals and wider distribution peaks were observed with the increase of dispersion pH. The data obtained from field emission scanning electron microscopy (FE-SEM) also indicated that the aggregated parallelepiped nanoplatelets (1.5 mu m) changed to monodispersed spherical-like nanoparticles (50 nm) with increasing of dispersion pH from 2.07 to 11.96. Considering these findings, the stable SNC suspension could be obtained by adjusting the dispersion pH to the range of 7.44-9.45. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.