短直链淀粉纳米颗粒的制备及其表征-现代食品科技.PDFVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 短直链淀粉纳米颗粒的制备及其表征 姜岁岁，杨洁，常然然，熊柳，孙庆杰 （青岛农业大学食品科学与工程学院，山东青岛 266109） 摘要：本文以蜡质玉米淀粉为原料，酶解脱支不同时间制备短直链淀粉，在 4 ℃下自组装形成淀粉纳米颗粒。采用透射电子显 微镜（TEM ）、动态光散射（DLS ）、红外光谱仪（FTIR ）、X 射线衍射仪（XRD ）、差示扫描量热仪（DSC ）和高效凝胶排阻色谱（HPSEC ） 等对其结构和形貌进行表征。透射电子显微镜 （TEM ）和动态光散射 （DLS ）结果显示，淀粉纳米颗粒呈球形或椭球形，粒径在 30~150 nm 之间，并随酶解时间的增加而增大；X 射线衍射仪（XRD ）结果表明，所有的淀粉纳米颗粒都表现出典型的B 型晶体结构，相对 结晶度在40%以上。与其他酶解时间制备的短直链相比，酶解6 h 制备的短直链分子量分布范围最窄，形成的纳米颗粒峰值糊化温度 最高(89.03 ℃) ，焓值最大(13.92 J/g)，本文研究了不同酶解时间对淀粉纳米颗粒性质的影响，为酶解回生法制备淀粉纳米颗粒的研究 和应用提供一定的理论基础。 关键词：蜡质玉米淀粉；酶解时间；淀粉纳米颗粒；性质 文章篇号：1673-9078(2016)9-254-259 DOI: 10.13982/j.mfst.1673-9078.2016.9.037 Preparation and Characterization of Starch Nanoparticles Prepared using Short Glucan Chains Debranched for Different Times JIANG Sui-sui, YANG Jie, CHANG Ran-ran, XIONG Liu, SUN Qing-jie (School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) Abstract: Using waxy maize starch as the raw material, short glucan chain samples were prepared by enzymatic hydrolysis with different debranching times, and starch nanoparticles (SNPs) were prepared through self-assembly of the prepared chains at 4 ℃. Transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimeter analysis (DSC), and high-performance size-exclusion chromatography (HPSEC) were used to characterize the structure and morphology of SNPs. The TEM and DLS results showed that the SNPs were spherical or ellipsoidal particles, with a diameter of 30~150 nm, and that the size increased with increasing enzym