Preparation and Physicochemical Properties of Coix Seed Starch Nanoparticles

被引：0
|
作者：
Zeng M. [1 ]
Huang M. [1 ]
Chen W. [1 ]
Jia R. [1 ]
Liao J. [1 ]
Yao S. [1 ]
Li J. [1 ]
Zheng B. [1 ]
Guo Z. [1 ]
机构：
[1] Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 04期
关键词：
alkali solution; coix seed; dimethyl sulfoxide-ethanol system; starch nanoparticle; structural properties; water-ethanol system;
D O I：
10.7506/spkx1002-6630-20220408-097
中图分类号：
学科分类号：
摘要：
In this study, coix seed starch nanoparticles were prepared by nano-precipitation method using three different systems (alkali solution, water-ethanol system and dimethyl sulfoxide (DMSO)-ethanol system). The structures and physicochemical properties of the three nanoparticles were investigated by analysis of their particle characteristics, molecular characteristics, crystallization characteristics and thermal characteristics. The results showed that the nanoparticles prepared using alkaline solution had the highest proportion of nanoparticles (85.65%). Both the nanoparticles prepared using alkaline solution and water-ethanol system had an A-type crystalline structure, while the crystalline structure of the nanoparticles prepared using DMSO-ethanol system changed from A-type to amorphous. The nanoparticles prepared using alkali solution at 45 ℃ had the smallest particle size (348 nm), the highest polydispersity, higher degree of order, relative crystallinity and thermal stability, indicating that alkali solution was the most suitable to prepare coix seed starch nanoparticles. This study may provide a theoretical basis for the preparation of starch nanoparticles and the study of their structural properties as well as the expansion of the application of coix seed starch. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：139 / 145
页数：6
相关论文
共 19 条
  • [1] OH S M, BAIK M Y., Current research trends on starch nanoparticles (SNPs), Food Science and Industry, 52, 4, pp. 346-357, (2019)
  • [2] LE C D, BRAS J, DUFRESNE A., Starch nanoparticles: a review, Biomacromolecules, 11, 5, pp. 1139-1153, (2010)
  • [3] APOSTOLIDIS E, MANDALA L., Modification of resistant starch nanoparticles using high-pressure homogenization treatment, Food Hydrocolloids, 103, (2020)
  • [4] DING Y B, ZHENG J, ZHANG F S, Et al., Synthesis and characterization of retrograded starch nanoparticles through homogenization and miniemulsion cross-linking, Carbohydrate Polymers, 151, pp. 656-665, (2016)
  • [5] OLIYAEI N, MOOSAVI-NASAB M, TAMADDON A M, Et al., Preparation and characterization of porous starch reinforced with halloysite nanotube by solvent exchange method, International Journal of Biological Macromolecules, 123, pp. 682-690, (2019)
  • [6] SADEGHI R, DANIELLA Z, UZUN S, Et al., Effects of starch composition and type of non-solvent on the formation of starch nanoparticles and improvement of curcumin stability in aqueous media, Journal of Cereal Science, 76, pp. 122-130, (2017)
  • [7] WU X L, CHANG Y J, FU Y J, Et al., Effects of non-solvent and starch solution on formation of starch nanoparticles by nanoprecipitation, Starch-Stärke, 68, 3, pp. 258-263, (2016)
  • [8] KULTERER M R, REISCHL M, REICHEL V E, Et al., Nanoprecipitation of cellulose acetate using solvent/nonsolvent mixtures as dispersive media, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 375, 1, pp. 23-29, (2010)
  • [9] CHIN S F, PANG S C, TAY S H., Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method, Carbohydrate Polymers, 86, 4, pp. 1817-1819, (2011)
  • [10] HEBEISH A, EL-RAFIE M H, EL-SHEIKH M A, Et al., Ultra-fine characteristics of starch nanoparticles prepared using native starch with and without surfactant, Journal of Inorganic and Organometallic Polymers and Materials, 24, 3, pp. 515-524, (2014)
12