食品工业科技2018，Vol.39Issue(9)：6-10,5.DOI:10.13386/j.issn1002-0306.2018.09.002
芋头淀粉纳米颗粒的制备及其表征
Preparation and characterization of taro starch nanoparticles
摘要
Abstract
In this paper,taro starch as raw material treated by pullulanase debranching in different time,retrogradation at 4 ℃ was used to prepare starch nanoparticles.The structure and morphology of taro starch and starch nanoparticles were characterized by Zeta potentiometer,Fourier transform infrared spectroscopy,differential scanning calorimeter,X ray diffractometer and scanning electron microscope.The results showed that the average size of taro starch nanoparticles obtained by different enzymolysis time of(4,6,8 and 10 h) were 354.7,235.4,274.6 and 400.9 nm,respectively.Fourier infrared spectroscopy showed that there were no new characteristic peaks in taro starch nanoparticles,but the intermolecular force and hydrogen bonding were enhanced.Compared with the taro starch,the gelatinization temperature and enthalpy of the starch nanoparticles decreased,and the range of gelatinization temperature increased.The X-ray pattern changed from A-type to V-type,and the relative crystallinity decreased obviously.The taro starch nanoparticles were polygonal or spherical,the specific surface area increased,and there was a certain phenomenon of reunion.关键词
芋头淀粉/酶解时间/纳米颗粒/性质Key words
taro starch/enzymolysis time/nanoparticle/character分类
轻工纺织引用本文复制引用
彭晔,余振宇,郑志,姜绍通..芋头淀粉纳米颗粒的制备及其表征[J].食品工业科技,2018,39(9):6-10,5.基金项目
安徽省科技攻关重大专项(16030701082). （16030701082）
