淀粉纳米粒的制备、表征及应用。

Preparation, characterization and utilization of starch nanoparticles.

机构信息

Graduate School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.

出版信息

Colloids Surf B Biointerfaces. 2015 Feb 1;126:607-20. doi: 10.1016/j.colsurfb.2014.11.011. Epub 2014 Nov 18.

DOI:10.1016/j.colsurfb.2014.11.011

Abstract

Starch is one of the most abundant biopolymers in nature and is typically isolated from plants in the form of micro-scale granules. Recent studies reported that nano-scale starch particles could be readily prepared from starch granules, which have unique physical properties. Because starch is environmentally friendly, starch nanoparticles are suggested as one of the promising biomaterials for novel utilization in foods, cosmetics, medicines as well as various composites. An overview of the most up-to-date information regarding the starch nanoparticles including the preparation processes and physicochemical characterization will be presented in this review. Additionally, the prospects and outlooks for the industrial utilization of starch nanoparticles will be discussed.

摘要

淀粉是自然界中最丰富的生物聚合物之一，通常以微尺度颗粒的形式从植物中分离出来。最近的研究表明，纳米级淀粉颗粒可以很容易地从淀粉颗粒中制备出来，这些颗粒具有独特的物理性质。由于淀粉是环保的，因此淀粉纳米颗粒被认为是一种有前途的生物材料，可用于食品、化妆品、药品以及各种复合材料的新型应用。本文综述了淀粉纳米颗粒的最新信息，包括制备工艺和物理化学特性。此外，还讨论了淀粉纳米颗粒工业利用的前景和展望。