通过酶预处理从蜡质马铃薯淀粉制备淀粉纳米晶。
Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch.
机构信息
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Guangzhou 510640, PR China.
出版信息
Carbohydr Polym. 2018 Mar 15;184:171-177. doi: 10.1016/j.carbpol.2017.12.042. Epub 2017 Dec 18.
A comparative experiment about the production of starch nanocrystals (SNCs) with/without glucoamylase enzymatic pretreatment by sulfate acid hydrolysis from waxy potato starch (WPS) was employed in the present study. The research focused on the enhancement of the preparation efficiency while improving the dispersion of SNCs at the same time. The enzymatic pretreatment resulted in the decrease of acid hydrolysis duration. The minimum size and best dispersibility of nanocrystals was obtained after 5 days of hydrolysis. X-ray diffraction confirmed the increase of crystallinity (from 33% to 50.8%) and the polymorphic transitions (B-A) for nanocrystals harvested at day 5. The structure of nanocrystals was characterized by FT-IR, which suggested the presence of sulfate ester on the surface of SNCs. Zeta potential and size distribution revealed the prominent stability and dispersibility of nanocrystals at pH 7.0. SEM and TEM revealed that SNCs had square shapes with particle sizes ranging from 50 to 100 nm.
本研究采用硫酸酸解的方法，对经过/未经过糖化酶预处理的蜡质马铃薯淀粉（WPS）制备淀粉纳米晶（SNCs）的生产进行了对比实验。本研究重点关注在提高制备效率的同时，提高 SNCs 的分散性。酶预处理可缩短酸解时间。水解 5 天后，纳米晶的最小尺寸和最佳分散性达到最佳。X 射线衍射证实，纳米晶的结晶度（从 33%增加到 50.8%）和晶型转变（B-A）增加。纳米晶的结构通过傅里叶变换红外光谱（FT-IR）进行了表征，表明 SNCs 表面存在硫酸酯。在 pH 值为 7.0 时，Zeta 电位和粒径分布表明纳米晶具有显著的稳定性和分散性。SEM 和 TEM 表明，SNCs 呈方形，粒径为 50 至 100nm 不等。
Zotero 插件