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 Province Key Laboratory of Green Processing and Natural Products and Product Safety, Guangzhou 510640, PR China.
Int J Biol Macromol. 2019 Apr 1;126:987-993. doi: 10.1016/j.ijbiomac.2018.12.200. Epub 2018 Dec 22.
A comparative experiment about the 3‑aminopropyl triethoxysilane (APTES) modification of waxy potato starch nanocrystals (WPSNCs) and waxy maize starch nanocrystals (WMSNCs) was employed in the present study. The purpose of surface chemical functionalization was to introduce functional groups and improve hydrophobicity of SNCs for the extensive application. The degree of substitution (DS) of both SNCs displayed the upward trend with the increase of applied APTES, while WPSNCs showed higher DS than that of WMSNCs in the same dosage of APTES. XRD revealed the un-changed crystalline structure and decreased relative crystallinity after the modifications. The structure of silylated SNCs surface was characterized by FT-IR and XPS, which confirmed the presence of functional amino groups. The introduction of amino groups resulted in a simultaneous enhancement of zeta potentials for both SNCs relatively. The modified SNCs could be uniformly dispersed both in water and ethanol phase revealing improved hydrophobicity through wettability experiments.
本研究对蜡质马铃薯淀粉纳米晶（WPSNCs）和蜡质玉米淀粉纳米晶（WMSNCs）进行了 3-氨丙基三乙氧基硅烷（APTES）改性的对比实验。表面化学功能化的目的是引入功能基团，提高 SNCs 的疏水性，以实现广泛应用。随着 APTES 用量的增加，两种 SNCs 的取代度（DS）均呈现上升趋势，而在相同 APTES 用量下，WPSNCs 的 DS 高于 WMSNCs。XRD 表明，修饰后结晶结构不变，相对结晶度降低。FT-IR 和 XPS 表征了硅烷化 SNCs 表面的结构，证实了功能氨基基团的存在。氨基基团的引入使两种 SNCs 的 Zeta 电位都相对增强。通过润湿性实验，改性后的 SNCs 可以在水相和乙醇相均匀分散，显示出疏水性的提高。
