通过自组装用不同绿色表面活性剂制备的具有尺寸控制的淀粉纳米颗粒：静电排斥或空间位阻的影响。

Size-controlled starch nanoparticles prepared by self-assembly with different green surfactant: The effect of electrostatic repulsion or steric hindrance.

机构信息

School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.

出版信息

Food Chem. 2016 May 15;199:356-63. doi: 10.1016/j.foodchem.2015.12.037. Epub 2015 Dec 9.

DOI:10.1016/j.foodchem.2015.12.037

Abstract

To study the control effect of surfactants in the process of formation of starch nanoparticles by self-assembly, different surfactants (sodium dodecyl sulfate (SDS), polysorbate 80 (Tween 80), and sorbitan monooleate (Span 80) were added during the fabrication of waxy corn starch nanoparticles (WCSNPs) and potato starch nanoparticles (PSNPs), and their characteristics were determined and compared. The results showed that WCSNPs with SDS and Tween 80 had smaller particle size (28-35 nm and 15-24 nm, respectively) than that of WCSNPs (50-120 nm). The surfactants significantly increased the dispersion and thermal stability of nanoparticles. Short-chain amylose debranched from waxy corn starch had a lower degree of polymerization than that debranched from potato starch and were easier to retrograde, resulting in higher gelatinization enthalpy of WCSNPs. However, PSNPs were smaller in size and achieved better stability than WCSNPs due to stronger electrostatic repulsion caused by a higher absolute value of zeta potential.

摘要

为了研究表面活性剂在淀粉纳米粒子自组装过程中的控制作用，在制备蜡质玉米淀粉纳米粒子（WCSNPs）和马铃薯淀粉纳米粒子（PSNPs）时加入了不同的表面活性剂（十二烷基硫酸钠（SDS）、聚山梨酯 80（Tween 80）和山梨坦单油酸酯（Span 80）），并对其特性进行了测定和比较。结果表明，带有 SDS 和 Tween 80 的 WCSNPs 的粒径（分别为 28-35nm 和 15-24nm）比 WCSNPs（50-120nm）小。表面活性剂显著提高了纳米粒子的分散性和热稳定性。从蜡质玉米淀粉中解支的短链支链淀粉的聚合度低于从马铃薯淀粉中解支的聚合度，并且更容易回生，导致 WCSNPs 的糊化焓较高。然而，由于更高的绝对 zeta 电位值导致更强的静电排斥，PSNPs 的粒径更小，稳定性更好。