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 510610, PR China.
Food Chem. 2019 Jul 15;286:467-474. doi: 10.1016/j.foodchem.2019.01.188. Epub 2019 Feb 7.
Physicochemical and emulsification properties of dialdehyde starch nanocrystals (DASNCs) and dialdehyde starch nanoparticles (DASNPs) were measured in this study. The starch nanocrystals (SNCs), which are prepared by sulfuric acid hydrolysis, were oxidized by sodium periodate to obtain the DASNCs. The DASNPs were prepared by gelatinization and alcohol precipitation of dialdehyde starch. After oxidization by sodium periodate, the SNCs and SNPs became smaller and more suitable for dispersion. X-ray diffraction results showed that the crystal pattern of the SNCs was preserved after oxidation. However, only a single broad peak at the Bragg angle of the DASNPs was observed. The SNCs and DASNCs can form Pickering emulsions, but the emulsions stabilized by the SNPs and DASNPs could be easily broken. The preparation methods for the two kinds of dialdehyde starch nanoparticles are different, so their structures, properties and applications are different.
本研究测定了双醛淀粉纳米晶（DASNCs）和双醛淀粉纳米颗粒（DASNPs）的物理化学和乳化性能。通过硫酸水解制备的淀粉纳米晶（SNCs）用高碘酸钠氧化得到 DASNCs。DASNPs 是通过双醛淀粉的糊化和醇沉淀制备的。经过高碘酸钠氧化后，SNCs 和 SNPs 变得更小，更适合分散。X 射线衍射结果表明，氧化后 SNCs 的晶体形态得以保留。然而，DASNPs 仅在布拉格角处观察到单一宽峰。SNCs 和 DASNCs 可以形成 Pickering 乳液，但由 SNPs 和 DASNPs 稳定的乳液很容易破裂。这两种双醛淀粉纳米颗粒的制备方法不同，因此它们的结构、性能和应用也不同。
