College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Zhucheng Xingmao Corn Developing Co., Ltd, Weifang, Shandong Province 262200, China.
Ultrason Sonochem. 2019 Nov;58:104660. doi: 10.1016/j.ultsonch.2019.104660. Epub 2019 Jun 27.
In this study, starch nanoparticles (SNPs) were fabricated via a facile and green method involving a vacuum low-temperature plasma process combined with rapid ultrasonication treatment using waxy corn starch (WCS) and potato starch (PS). Morphology, size, crystalline structure, thermal property, and stability analyses of the SNPs were systematically performed. The obtained SNPs exhibited good uniformity and almost perfect spherical and square shapes. The zeta potential and Fourier transform infrared spectroscopy results confirmed that the SNPs were covered with negative carboxyl groups (zeta potential ranging from -21.8 ± 1.06 to -9.78 ± 0.89 mV). The gelatinization enthalpy of SNPs from PS significantly decreased, changing from 16.63 ± 0.91 to 9.81 ± 0.19 J/g. However, the crystal patterns of SNPs from the WCS and PS after plasma and ultrasonic treatments did not change. The crystallinity of SNPs from PS decreased from 45.2% to 16.5%. This novel approach to preparing SNPs is low cost, simple and green. The developed SNPs could have great potential in the food, biomedical, and material industries.
在这项研究中，通过一种简单且绿色的方法制备了淀粉纳米颗粒（SNPs），该方法涉及真空低温等离子体工艺，结合使用蜡质玉米淀粉（WCS）和马铃薯淀粉（PS）的快速超声处理。系统地进行了 SNPs 的形态、尺寸、晶体结构、热性能和稳定性分析。得到的 SNPs 表现出良好的均匀性，几乎呈完美的球形和方形。Zeta 电位和傅里叶变换红外光谱结果证实， SNPs 表面覆盖有负羧基（Zeta 电位范围为-21.8±1.06 至-9.78±0.89 mV）。PS 来源的 SNPs 的糊化焓显著降低，从 16.63±0.91 降至 9.81±0.19 J/g。然而，经过等离子体和超声处理后，WCS 和 PS 来源的 SNPs 的晶体图案没有变化。PS 来源的 SNPs 的结晶度从 45.2%下降至 16.5%。这种制备 SNPs 的新方法成本低、简单且环保。开发的 SNPs 在食品、生物医学和材料行业可能具有巨大的潜力。
