College of Food Science and Engineering, Jilin University, Changchun 130062, China.
College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China.
Int J Biol Macromol. 2023 Nov 1;251:126154. doi: 10.1016/j.ijbiomac.2023.126154. Epub 2023 Aug 6.
The corn starch-palmitic acid complex nanoparticles and amylose-palmitic acid complex nanoparticles were prepared through complex and nanoprecipitation. Their mean size values were 138.2 nm and 654.7 nm, respectively, while the two kinds of complex nanoparticles were mainly showed V-type crystalline structure, the crystallinity of these complex nanoparticles was 20.86 % and 46.81 %. Then the starch composite films were prepared using the corn starch-palmitic acid complex nanoparticles and amylose-palmitic acid complex nanoparticles as reinforcement phases. The starch composite film reinforced with amylose-palmitic acid complex nanoparticles had the higher tensile strength and a better wettability with the water contact angle of 86.51°. Though the crystalline properties of starch composite films had no significant difference, the thermal stability improved when the amylose-palmitic acid complex nanoparticles used as reinforcement phase, the maximum thermal degradation temperature was 313 °C. This study provides a new type of reinforcement phase to improve the properties of starch composite films.
玉米淀粉-棕榈酸复合纳米颗粒和直链淀粉-棕榈酸复合纳米颗粒通过络合和沉淀法制得。它们的平均粒径值分别为 138.2nm 和 654.7nm，而这两种复合纳米颗粒主要呈现 V 型结晶结构，这些复合纳米颗粒的结晶度分别为 20.86%和 46.81%。然后，使用玉米淀粉-棕榈酸复合纳米颗粒和直链淀粉-棕榈酸复合纳米颗粒作为增强相制备淀粉复合薄膜。用直链淀粉-棕榈酸复合纳米颗粒增强的淀粉复合薄膜具有较高的拉伸强度和更好的润湿性，水接触角为 86.51°。尽管淀粉复合薄膜的结晶性能没有显著差异，但当直链淀粉-棕榈酸复合纳米颗粒作为增强相使用时，热稳定性得到提高，最大热降解温度为 313°C。本研究为改善淀粉复合薄膜的性能提供了一种新型增强相。
