Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun, 130022, China; College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun, 130022, China.
Carbohydr Polym. 2021 Jan 15;252:117243. doi: 10.1016/j.carbpol.2020.117243. Epub 2020 Oct 17.
Amylose granules hydrolyzed with 2 M hydrochloric acid for various periods of time were used to prepare amylose nanoparticles through ethanol precipitation. Value of dextrose equivalent, viscosity average molecular weight and molecular chain length distribution of the acid hydrolyzed amylose granules were determined. The precipitated amylose nanoparticles were characterized by using dynamic light scattering and X-ray diffraction. Results showed that, after 48 h acid hydrolysis, viscosity average molecular weight of amylose decreased from 3.35 × 10 to 0.336 × 10 and the amylose macromolecular chains with DP > 1000 were cut into short ones. The short chain sugar molecules derived from the acid hydrolysis were not involved in the ethanol precipitation or incorporated into the precipitated amylose nanoparticles. The length and quantity of the residual amylose macromolecular chains after the acid hydrolysis were the main factors to influence size and crystallinity of the precipitated amylose nanoparticles.
用 2M 盐酸水解不同时间的直链淀粉颗粒，通过乙醇沉淀制备直链淀粉纳米颗粒。测定了酸水解直链淀粉颗粒的葡萄糖当量值、粘均分子量和分子链长度分布。用动态光散射和 X 射线衍射对沉淀的直链淀粉纳米颗粒进行了表征。结果表明，酸水解 48 小时后，直链淀粉的粘均分子量从 3.35×10 降低到 0.336×10，DP>1000 的直链淀粉大分子链被切成短链。酸水解产生的短链糖分子没有参与乙醇沉淀或掺入沉淀的直链淀粉纳米颗粒中。酸水解后残留直链淀粉大分子链的长度和数量是影响沉淀直链淀粉纳米颗粒尺寸和结晶度的主要因素。
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