Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
Int J Biol Macromol. 2020 Sep 15;159:1113-1121. doi: 10.1016/j.ijbiomac.2020.05.020. Epub 2020 May 8.
Starch nanoparticles from pearl (Pe) and proso (Pr) millets were characterised for morphological, thermal, rheological and nutraceutical properties which are important parameters to be considered for predicting applicable domain of nanoparticles in food and other industrial applications. In the present study after using collision ball milling to achieve the nano-reduction, dynamic light scattering (DLS) revealed the average hydrodynamic particle diameter of 636 nm and 417 nm for nano-reduced pearl (PeN) and proso (PrN) millet starches. Further the nano-particles produced were having greater stability, as revealed by the data obtained for zeta potential. X-ray diffraction (XRD) revealed loss of crystallinity in starch granules whereas attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed no difference in the basic functional groups but decrease in intensity. Scanning electron microscopy (SEM) was used to elicit the changes in surface topography of starch granules upon nano-reduction. Post nano-reduction treatment various thermal transition temperatures significantly shifted to lower values. Results of anti-oxidant assays for prediction of nutraceutical potential revealed significant increase upon nano-reduction.
珍珠（Pe）和黍（Pr）米淀粉纳米颗粒的形态、热学、流变学和营养特性进行了表征，这些特性是在食品和其他工业应用中预测纳米颗粒适用领域的重要参数。在本研究中，使用碰撞球磨实现纳米还原后，动态光散射（DLS）显示纳米还原珍珠（PeN）和黍米淀粉的平均水动力粒径分别为 636nm 和 417nm。进一步，通过zeta 电位获得的数据表明，所制备的纳米颗粒具有更好的稳定性。X 射线衍射（XRD）显示淀粉颗粒的结晶度丧失，而衰减全反射傅里叶变换红外光谱（ATR-FTIR）显示基本官能团没有差异，但强度降低。扫描电子显微镜（SEM）用于研究纳米还原后淀粉颗粒表面形貌的变化。纳米还原后处理后，各种热转变温度显著降低。预测营养特性的抗氧化剂测定结果表明，纳米还原后显著增加。
