Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland.
Food Chem. 2023 Feb 15;402:134489. doi: 10.1016/j.foodchem.2022.134489. Epub 2022 Oct 4.
In the present work, corn (CS) and waxy corn starch (WCS) with different amylose content (determined with the UV-vis spectroscopy) were subjected to acid hydrolysis, ultrasound, and a combination of both, performed at a raised temperature and short period, to obtain nanoparticles (nano-WCS and nano-CS). Scanning transmission electron microscopy (TEM-STEM) proved the effectiveness of the proposed method for nanoparticle synthesis with a size below 5 nm. FTIR spectroscopy and X-ray diffraction (XRD) delivered information on their molecular structure (i.e., reduction in nano-CS crystallinity degree (X) arising from higher amylose content and more stable X for nano-WCS). Thermogravimetric analysis (TGA) combined with FTIR analysis of gaseous products of thermal decomposition was also performed. The thermal stability decreased in varying degrees for nano-WCS and nano-CS. Less susceptibility of waxy corn starch for modification was proven.Nanoparticles are expected to be effective for functional food, and biomedical applications.
在本工作中，采用酸水解、超声和两者结合的方法，在升高的温度和短时间内对具有不同直链淀粉含量（用紫外可见光谱法测定）的玉米（CS）和蜡质玉米淀粉（WCS）进行处理，以获得纳米颗粒（纳米 WCS 和纳米 CS）。扫描透射电子显微镜（TEM-STEM）证明了该方法在合成粒径低于 5nm 的纳米颗粒方面的有效性。傅里叶变换红外光谱（FTIR）和 X 射线衍射（XRD）提供了有关其分子结构的信息（即，较高直链淀粉含量导致纳米 CS 结晶度（X）降低，纳米 WCS 的 X 更稳定）。还进行了热重分析（TGA）以及热分解气态产物的 FTIR 分析。纳米 WCS 和纳米 CS 的热稳定性都在不同程度上降低。证明了蜡质玉米淀粉的改性不易发生。预计纳米颗粒将在功能性食品和生物医学应用中发挥作用。
