期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 160, 期 -, 页码 437-445出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.05.182
关键词
Broken rice; Starch nanoparticles; Particle diameter; Water absorption; Crystalline structure
资金
- Changsha Science and Technology Project [kq1907098, kq1907096]
- Intergovernmental Key Project of the International Science and Technology Cooperation Research of China [2017YFE0108100]
- Project of International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province [2018WK4008]
- Project of Chang-Zhu-Tan National Independent Innovation Demonstration Zone [2018XK2007]
- National Natural Science Foundation of China [31801497]
- Changsha Engineering Research Center of Food Storage and Preservation [kq1901146]
Broken-rice starch nanoparticles with different mean particle diameters for 100, 200, 400 and 800 nm were prepared by nanopredpitation, alkali freezing, cross-linking and H2SO4 hydrolysis methods respectively, and their structural, morphological and physicochemical properties were systematically characterized. The results showed that broken-rice starch nanoparticles had higher water absorption rate, and the maximum water absorption rate was obtained from the 100 nm starch granules being 91.53%, which means an increase about 2.07-fold in water absorption rate as compared with native rice starch. The stability of native rice starch is the worst, but the viscosity characteristic value is always higher than that of starch nanoparticles in the whole gelatinization process. The FT-IR spectrum showed that only starch nanoparticles prepared by cross-linking method showed the characteristic peak of secondary amide structure at 1714 cm(-1), but the structure of was basically the same as native starch. The X-ray diffraction pattern revealed that there were obvious characteristic diffraction peaks near 20 for 15 degrees, 1 7 degrees 19 degrees and 23 degrees for the 800 nm starch nanoparticles and native rice starch, while the characteristic diffraction peaks of other starch nanoparticles disappeared in varying degrees due to the changed crystal structure. (C) 2020 Elsevier B.V. All rights reserved.
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