期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 74, 期 -, 页码 303-310出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.07.062
关键词
Nanoprecipitation; Amylose; Complex; Crystallinity; Melting
Starch nanoparticles (SNPs) with controllable particle sizes were prepared by nanoprecipitation using short linear chains from debranched waxy corn starch. The morphology, size distribution, degree of polymerization, crystal structure, and thermal properties of SNPs prepared with different volume ratio of starch solution to absolute ethanol were investigated by transmission electron microscopy, dynamic light scattering, high-performance size-exclusion chromatography, X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, and Fourier transform infrared spectroscopy analysis. When the volume ratio of starch solution to absolute ethanol was 10/40 mL/mL, the SNPs had the smallest particle size (20-100 nm) and degree of polymerization. All SNPs displayed a typical V-type crystalline structure and had a high relative crystallinity (43.2-49.5%). Compared with native waxy corn starch, the melting temperature of SNPs was higher and the temperature range was broader. (C) 2016 Elsevier Ltd. All rights reserved.
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