College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
Int J Biol Macromol. 2021 Jan 15;167:1579-1586. doi: 10.1016/j.ijbiomac.2020.11.113. Epub 2020 Nov 18.
In previous studies, we successfully prepared lotus-seed starch nanoparticles (LS-SNPs) using enzymatic methods. To further improve their performance, we studied the structural, physical and chemical properties of LS-SNPs prepared by high-pressure homogenization (HPH)-assisted enzymatic hydrolysis (EH). HPH treatments at different pressures and frequencies have a significant effect on the particle size and molecular weight of LS-SNPs. Structural analyses showed that LS-SNP and H-LS-SNP both comprised B-type starch crystals. As the homogenization pressure and frequency were increased, the relative crystallinity of H-LS-SNP first increased and then decreased, indicating that HPH treatment affected the double-helix structure of LS-SNPs. The results also show that moderate HPH treatment was beneficial for enzymatic hydrolysis, but when the HPH treatment was further increased, it destroyed the ordered structure of LS-SNPs. Our research showed that H-LS-SNPs with the smallest particle size and the highest crystallinity were obtained under pressure of 150 MPa, a homogenization frequency of five times the original, and a material-to-liquid ratio of 3%. The results indicate that HHP-assisted EH is a suitable method for preparing SNPs. These findings provide new ideas for the preparation of SNPS to meet the needs of food industry.
在之前的研究中，我们成功地使用酶法制备了莲子淀粉纳米颗粒（LS-SNPs）。为了进一步提高它们的性能，我们研究了高压均质（HPH）辅助酶解（EH）制备的 LS-SNPs 的结构、物理和化学性质。不同压力和频率的 HPH 处理对 LS-SNPs 的粒径和分子量有显著影响。结构分析表明，LS-SNP 和 H-LS-SNP 均由 B 型淀粉晶体组成。随着均质压力和频率的增加，H-LS-SNP 的相对结晶度先增加后降低，表明 HPH 处理影响了 LS-SNPs 的双螺旋结构。结果还表明，适度的 HPH 处理有利于酶解，但当 HPH 处理进一步增加时，它会破坏 LS-SNPs 的有序结构。我们的研究表明，在压力为 150 MPa、均质频率为原始频率的五倍、料液比为 3%的条件下，可获得粒径最小、结晶度最高的 H-LS-SNPs。结果表明，HHP 辅助 EH 是一种制备 SNPs 的合适方法。这些发现为满足食品工业需求制备 SNPS 提供了新的思路。
