School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2020 Aug 1;156:10-17. doi: 10.1016/j.ijbiomac.2020.03.240. Epub 2020 Mar 31.
Ethylene (ethene, CH) was introduced into V-type crystalline starches (V-starches, namely V- and V-types) with different single helix contents (8.35-35.54%) by a solid encapsulation method. The morphological and structural properties of V-starches and their inclusion complexes (ICs) were characterized. The V-starches prepared with n-propanol (1-propanol) and ethanol showed a V-type crystalline structure, whereas V-starches prepared with isopropanol (2-propanol) and t-butanol (2-methyl-2-propanol) exhibited V-type crystalline structure. The ethylene concentrations in ICs followed the order of V > V > V > V > V, which appeared to be associated with the diameter of the V-starch single helices. Compared with V-type starches, ethylene was more effectively encapsulated into V-type starches with a smaller inner diameter. The controlled-release characteristics of ICs showed a diffusion-limited mechanism and first-order kinetics for ICs in different temperatures and relative humidities, respectively. Ethylene encapsulated in V-type-ICs showed better controlled release kinetics than V-type-ICs, except for V-IC, which probably resulted from residual t-butanol in the single helices interfering with the release of ethylene. V-starches (particularly V-type) appear to be effective gas storage and release systems for ethylene and this encapsulation technology should enable precisely-controlled and targeted applications of ethylene for food processing and agricultural applications.
乙烯（ethene，CH）通过固体包埋法被引入具有不同单螺旋含量（8.35-35.54%）的 V 型晶状淀粉（V-淀粉，即 V-型和 V-型）中。V-淀粉及其包合物（ICs）的形态和结构特性得到了表征。用正丙醇（1-丙醇）和乙醇制备的 V-淀粉呈现 V 型结晶结构，而用异丙醇（2-丙醇）和叔丁醇（2-甲基-2-丙醇）制备的 V-淀粉则呈现 V 型结晶结构。ICs 中的乙烯浓度顺序为 V>V>V>V>V，这似乎与 V-淀粉单螺旋的直径有关。与 V-型淀粉相比，乙烯更有效地被包封到具有较小内径的 V-型淀粉中。ICs 的控释特性表现出扩散限制机制和不同温度和相对湿度下的一级动力学，分别。与 V-IC 相比，包封在 V-型-IC 中的乙烯显示出更好的控释动力学，这可能是由于单螺旋中残留的叔丁醇干扰了乙烯的释放。V-淀粉（特别是 V-型）似乎是乙烯的有效气体储存和释放系统，这种包埋技术应该能够实现对乙烯在食品加工和农业应用中的精确控制和靶向应用。
