Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
J Agric Food Chem. 2020 Mar 25;68(12):3796-3805. doi: 10.1021/acs.jafc.9b06248. Epub 2020 Feb 28.
Starch-based nanohydrogels with polyelectrolyte characteristics may find unique applications. Herein, the branch chains of amylopectin (AP) were elongated to different extents by amylosucrase, followed by complexation with sodium palmitate (SP) to produce nanohydrogels. Modified AP (mAP) with a longer chain length displayed a better ability to complex with SP, and the mixtures exhibited nanosized particles with an average diameter ranging from 153.5 to 1049.8 nm. The gel strength of bulk nanohydrogels was dependent on the chain length of mAP and SP content, and their fractal dimension was between 1.82 and 2.45. The crystalline structure of native AP was altered from A- to B-type after chain elongation and, subsequently, to B + V-type after complexing with SP. Diffraction peaks of the complexes at 2θ of 7.5°, 12.9°, and 19.8° implied that the AP side chains formed left-handed single helices and the hydrophobic SP was entrapped in the helix cavity.
具有聚电解质特性的淀粉基纳米水凝胶可能会有独特的应用。在此，支链淀粉（AP）的支链通过淀粉蔗糖酶被不同程度地延长，然后与棕榈酸钠（SP）络合生成纳米水凝胶。具有更长链长的改性 AP（mAP）与 SP 具有更好的络合能力，混合物呈现出纳米级颗粒，平均直径在 153.5nm 到 1049.8nm 之间。块状纳米水凝胶的凝胶强度取决于 mAP 的链长和 SP 的含量，其分形维数在 1.82 到 2.45 之间。天然 AP 的晶体结构在链延长后从 A 型转变为 B 型，随后在与 SP 络合后转变为 B + V 型。复合物在 2θ 为 7.5°、12.9°和 19.8°处的衍射峰表明，AP 侧链形成了左手单螺旋，疏水性的 SP 被包埋在螺旋腔中。
