College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, Guangxi, China; Key Laboratory of Nonferrous Metal Materials and New Processing Technology, College of Materials Science and Engineering, Ministry of Education, Guangxi University, Nanning 530004, Guangxi, China.
School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, Guangxi, China; Key Laboratory of Nonferrous Metal Materials and New Processing Technology, College of Materials Science and Engineering, Ministry of Education, Guangxi University, Nanning 530004, Guangxi, China.
Int J Biol Macromol. 2020 Oct 1;160:482-488. doi: 10.1016/j.ijbiomac.2020.05.213. Epub 2020 May 29.
Although research on phytochemicals has been a hot topic due to positive effects on human health, modification of starch with phytochemicals has been limited. In the present work, cassava starch-ferulic acid (CS-FA) complexes were acquired using different times of mechanical activation via stirring ball milling, and their characterization and physicochemical properties were investigated. Scanning electron microscopy showed the broken structure of native cassava starch, but the smooth structure of CS-FA complexes. The X-ray diffraction indicated that the C-type crystalline structure of native cassava starch completely disappeared with the increase time of mechanical activation. The complexation was characterized by Fourier transform infrared (FT-IR) spectroscopy and Solid carbon nuclear magnetic resonance (C NMR) studies. The TGA analysis showed that the thermal stability was decreased by mechanical activation, but it could be improved with the existence of ferulic acid. The solubility of CS-FA complexes increased with increasing of the time by mechanical activation. Therefore, mechanical activation is considered a suitable method for preparing CS-FA complexes. As a new material with considerable antioxidant activity, it would be a great potential for CS-FA complexes in functional food, biomedical materials, and cosmetic products.
虽然植物化学物质的研究因其对人类健康的积极影响而成为热门话题，但植物化学物质对淀粉的修饰一直受到限制。在本工作中，通过搅拌球磨，使用不同时间的机械活化获得了木薯淀粉-阿魏酸（CS-FA）复合物，并对其进行了表征和理化性质研究。扫描电子显微镜显示，天然木薯淀粉的结构被破坏，但 CS-FA 复合物的结构则很光滑。X 射线衍射表明，随着机械活化时间的增加，天然木薯淀粉的 C 型晶型结构完全消失。傅里叶变换红外（FT-IR）光谱和固态碳核磁共振（C NMR）研究表明了复合物的特征。热重分析（TGA）表明，机械活化会降低热稳定性，但阿魏酸的存在可以提高热稳定性。CS-FA 复合物的溶解度随着机械活化时间的增加而增加。因此，机械活化被认为是制备 CS-FA 复合物的一种合适方法。作为一种具有相当抗氧化活性的新材料，CS-FA 复合物在功能性食品、生物医学材料和化妆品产品中具有巨大的潜力。
