Li Zhong-Jin, Yu Li-Li, Zhu Lei
College of Chemistry and Chemical Engineering, Shaanxi University of Science & Technology 710021, China.
Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Jan;29(1):134-7.
Crosslinked starch microspheres (CSM) were prepared by crosslinking of soluble starch and N, N'-methylene-bis-acrylamide in inverse suspension. In order to describe the enzymatic degradation of CSM in this experiment, soluble starch, CSM and CSM's degradation product obtained from the simulated intestinal fluid in different time were analysed by Fourier transform infrared spectroscopy (FTIR) and X-ray diffractometer (XRD). The FTIR and SEM results showed that the CSM's crosslinking structure could be maintained steady in digested liquid within 3 hours. The intensity at 1,090 cm(-1) related to bending vibration bands of C--O--C, the amide band I and the amide band II became weaker in 3-12 hours along with the process of the enzymatic degradation, indicating the degradation of the molecular chain of starch and the depolymerization of the cross-linking structure. And then the disappearing of the amide band I and the amide band II indicated that the crosslinking structure was totally destructed after 12 hours and thereafter the enzymatic degradation was consistent with soluble starch. The XRD results proved that after 12 hours the CSM's degradation was similar to starch's degradation, their non-crystalline parts were decomposed, and their degree of crystallinity increased with the development of the degradation, but did not exceed the crystallinity of soluble starch.
通过在反相悬浮体系中将可溶性淀粉与N，N'-亚甲基双丙烯酰胺交联制备了交联淀粉微球（CSM）。为了描述本实验中CSM的酶促降解情况，采用傅里叶变换红外光谱（FTIR）和X射线衍射仪（XRD）对可溶性淀粉、CSM以及在不同时间从模拟肠液中获得的CSM降解产物进行了分析。FTIR和扫描电子显微镜（SEM）结果表明，CSM的交联结构在消化液中3小时内可保持稳定。在3-12小时的酶促降解过程中，与C-O-C弯曲振动带、酰胺I带和酰胺II带相关的1090 cm-1处的强度变弱，表明淀粉分子链发生降解且交联结构解聚。然后，酰胺I带和酰胺II带消失表明12小时后交联结构被完全破坏，此后酶促降解情况与可溶性淀粉一致。XRD结果证明，12小时后CSM的降解情况与淀粉的降解情况相似，它们的非晶部分被分解，且随着降解的进行结晶度增加，但未超过可溶性淀粉的结晶度。
