Li Changwei, Guo Yifan, Chen Min, Wang Shuhan, Gong Hongtong, Zuo Jingmin, Zhang Jun, Dai Limin
School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
Ningbo Fotile Kitchen Ware Company, Ningbo 315336, Zhejiang, China.
Int J Biol Macromol. 2023 Oct 1;250:126122. doi: 10.1016/j.ijbiomac.2023.126122. Epub 2023 Aug 2.
Due to the advantages of wide sources, high biocompatibility and favorable biodegradability, starch nanocrystals (SNCs) have gradually attracted attention and have bright development prospects in food, agriculture, materials, medicine and other fields. However, the traditional preparation method of SNCs is time-consuming and inefficient, and the physicochemical properties cannot fully meet the needs of multiple applications. Fortunately, the unique onion-like structure of starch granules and the large number of hydroxyl groups present on the surface entitle SNCs to efficient preparation and modification. This paper comprehensively reviewed the improvement methods of SNCs preparation process in recent years, and the advantages and disadvantages of the two improvement strategies were compared. Besides, the importance of introducing different pretreatment methods into the SNCs preparation process was emphasized. It also focused on the different modification treatment and application progress of SNCs, especially in the starch-based surface coating of fruits and vegetables. The information will contribute to further improve the preparation efficiency and physicochemical properties of SNCs, and ultimately expand the application field.
由于淀粉纳米晶体（SNCs）具有来源广泛、生物相容性高和良好的生物降解性等优点，已逐渐受到关注，并在食品、农业、材料、医学等领域具有广阔的发展前景。然而，传统的SNCs制备方法耗时且效率低下，其物理化学性质无法完全满足多种应用的需求。幸运的是，淀粉颗粒独特的洋葱状结构以及表面存在的大量羟基使SNCs能够进行高效制备和改性。本文全面综述了近年来SNCs制备工艺的改进方法，并比较了两种改进策略的优缺点。此外，强调了在SNCs制备过程中引入不同预处理方法的重要性。还重点介绍了SNCs的不同改性处理及应用进展，特别是在果蔬淀粉基表面涂层方面。这些信息将有助于进一步提高SNCs的制备效率和物理化学性质，并最终扩大其应用领域。
