Wang Haijun, Liu Cancan, Shen Runyan, Gao Jie, Li Jianbin
School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning 530003, China.
Polymers (Basel). 2021 Jan 29;13(3):431. doi: 10.3390/polym13030431.
Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch-which will have broader application prospects in the field of safe and biodegradable food packaging.
淀粉纳米晶体（SNCs）是一种可生物降解的聚合物，已在许多领域得到广泛研究和应用。在本研究中，我们开发了一种制备SNCs的高效方法。首先，用六偏磷酸钠（SHMP）和醋酸乙烯酯（VAC）对蜡质马铃薯淀粉（WPS）进行改性。然后，用硫酸水解改性淀粉以制备SNCs。结果表明，与原始淀粉相比，用改性淀粉制备的SNCs具有更高的zeta电位和更好的分散性能。改性后，WPS仍保持其半结晶结构，但表面变得更粗糙。SHMP改性的WPS粘度峰值降低，糊化温度升高。VAC改性的WPS溶胀能力增强。此外，用VAC改性的WPS制备的SNCs比SHMP改性淀粉制备的SNCs具有更好的水分散性和分散稳定性，这将在安全和可生物降解食品包装领域具有更广阔的应用前景。
Zotero 插件
