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, USA.
Sci Rep. 2021 Mar 1;11(1):4873. doi: 10.1038/s41598-021-81623-8.
Ball milling offers green approach for size reduction of starch granules to nano scale size. In this research work, the starch from two underutilised cereal varieties viz. foxtail starch (FS) and sorghum starch (SS) were milled to achieve the desired nanometric range with mean particle diameter of 467.98 and 271.12 nm for nano foxtail (FSN) and nano sorghum starch (SSN), which were highly stable as revealed by zeta potential analysis. Functional attributes like solubility, swelling index, apparent amylose content, emulsifying and pasting properties were evaluated. Scanning electron microscopy (SEM) clearly revealed damaged starch granules produed by the process of milling. X-ray diffraction (XRD) displayed decrease in crystallinity upon milling to 16.08% (SSN) and 18.56% (FSN) and disappearance of some peaks. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) also revealed reduced crystallinity as confirmed by the decreased absorbance ratio of 1047/1022 cm in nano starch particles. Rheological analysis displayed shear thinning behaviour of nano starch samples as evaluated using Herschel-bulkely model and Power law. The nano starch samples exhibited comparatively low thermal gelatinisation temperatures as compared to native counter particles. Moreover, the nano-encapsulated starch samples offered more resistance to in-vitro digestion and showed control release of folic acid at target sites.
球磨为淀粉颗粒的尺寸减小到纳米尺寸提供了绿色方法。在这项研究工作中，从两种未充分利用的谷物品种即粟米淀粉（FS）和高粱淀粉（SS）中提取淀粉，通过球磨达到所需的纳米范围，得到的纳米粟米淀粉（FSN）和纳米高粱淀粉（SSN）的平均粒径分别为 467.98 和 271.12nm，它们的zeta 电位分析显示高度稳定。对溶解度、膨胀指数、表观直链淀粉含量、乳化和糊化性能等功能特性进行了评估。扫描电子显微镜（SEM）清楚地显示了由研磨过程产生的损伤淀粉颗粒。X 射线衍射（XRD）显示，结晶度在研磨后下降至 16.08%（SSN）和 18.56%（FSN），并且一些峰消失。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）也显示出结晶度降低，这与纳米淀粉颗粒中 1047/1022cm 处的吸收比减小得到了证实。流变分析显示纳米淀粉样品表现出剪切稀化行为，使用 Herschel-bulkely 模型和幂律进行了评估。与天然对照颗粒相比，纳米淀粉样品表现出较低的热凝胶化温度。此外，纳米包封淀粉样品在体外消化中表现出更高的抵抗力，并在目标部位显示出叶酸的控制释放。
