Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
Int J Biol Macromol. 2024 Oct;278(Pt 1):134500. doi: 10.1016/j.ijbiomac.2024.134500. Epub 2024 Aug 14.
The rich active hydroxyl groups on starch nanocrystals (SNC) surface limits its dispersion and stability in the aqueous phase. To address this issue, ozone modification for 0 (SNC), 0.5 (SNC-1), 1 (SNC-2), 1.5 (SNC-3), and 2 h (SNC-4) as compared to conventionally chemical methods was applied to functionally modify the SNC. The impact of ozone treatment on the structural and surface characteristics of waxy rice starch nanocrystals. The findings revealed that longer ozone treatment durations favored the formation of carbonyl groups in starch molecules. Initially, ozone oxidized the hydroxyl group of the macromolecule. Once the carbonyl groups formed, the cross-linking reaction occurred among starch nanocrystals through condensation reactions, leading to the increasing molecular orderliness. X-ray photoelectron spectroscopy, X-ray diffraction and Small-angle X-ray scattering analyses of SNC-2 supported this finding with a reduced O/C ratio, and implied that surface oxidation did not alter the crystal type but rather enhanced molecular hydration in an aqueous system, leading to increased interfacial thickness and fractal dimension. Additionally, ozone oxidation improved surface properties such as charge and hydrophobicity. Oxidized SNC also exhibited altered gelatinization properties due to surface degradation. This study offers a promising strategy for enhancing SNC surface properties, crucial for food science applications.
淀粉纳米晶体（SNC）表面丰富的活性羟基基团限制了其在水相中的分散和稳定性。为了解决这个问题，与传统的化学方法相比，应用臭氧对 SNC 进行 0（SNC）、0.5（SNC-1）、1（SNC-2）、1.5（SNC-3）和 2 小时（SNC-4）的改性，以对其进行功能修饰。臭氧处理对蜡质大米淀粉纳米晶体结构和表面特性的影响。研究结果表明，更长的臭氧处理时间有利于在淀粉分子中形成羰基。最初，臭氧氧化了大分子的羟基。一旦羰基形成，通过缩合反应，淀粉纳米晶体之间就会发生交联反应，从而导致分子有序度增加。SNC-2 的 X 射线光电子能谱、X 射线衍射和小角 X 射线散射分析支持了这一发现，其 O/C 比值降低，这意味着表面氧化并没有改变晶体类型，而是增强了在水体系中的分子水合作用，导致界面厚度和分形维数增加。此外，臭氧氧化改善了表面性质，如电荷和疏水性。氧化的 SNC 还由于表面降解而表现出改变的胶凝性质。本研究为增强 SNC 表面性质提供了一种有前途的策略，这对于食品科学应用至关重要。
