College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Department of Food, Yantai Nanshan University, Yantai, Shandong Province 265700, China.
Food Chem. 2019 Jul 15;286:17-21. doi: 10.1016/j.foodchem.2019.01.205. Epub 2019 Feb 8.
Annealing offers a facile and green approach to the modification of starch. This study was the first to investigate the effect of annealing on the properties of waxy rice starch nanoparticles (SNPs). The spherical morphology of SNPs hardly changed after annealing, and the nanoscale size of the SNPs was maintained in the range of 50-120 nm. The relative crystallinity of modified SNPs increased from 53.71% to 63.46% after annealing at 55 °C for 48 h. The annealing treatment increased the melting temperature from 78.3 °C to 95.7 °C, but decreased the melting range from 30.8 °C to 25.3 °C. The increased 1047 cm:1022 cm ratio suggested that annealing resulted in an efficient packing of double helices. This work suggests that annealing, a safe and green method, produces modifications which can improve the properties of SNPs and therefore expand their applications in the fields of food, nutraceuticals, and other materials.
退火为淀粉的改性提供了一种简单、绿色的方法。本研究首次探讨了退火对蜡质米淀粉纳米粒（SNP）性质的影响。退火后 SNP 的球形形态几乎没有变化，纳米级 SNP 的尺寸保持在 50-120nm 范围内。经 55°C 退火 48 小时后，改性 SNP 的相对结晶度从 53.71%增加到 63.46%。退火处理将熔融温度从 78.3°C 提高到 95.7°C，但将熔融范围从 30.8°C 降低到 25.3°C。1047cm-1/1022cm-1 比值的增加表明，退火导致了双链的有效堆积。这项工作表明，退火这种安全、绿色的方法可以产生改性作用，从而改善 SNP 的性质，从而扩大其在食品、营养保健品和其他材料领域的应用。
