中国药业2025，Vol.34Issue(4)：48-53,6.DOI:10.3969/j.issn.1006-4931.2025.04.012
马铃薯淀粉微球的制备、结构表征及性能研究
Preparation,Structural Characterization and Property Study of Potato Starch Microspheres
摘要
Abstract
Objective To prepare potato starch microspheres(PSM),and to study their structural characterization and properties.Methods PSM was prepared by the water-in-water emulsion method through emulsification,incubation and post-treatment,with soluble potato starch(SPS)as raw material,trisodium trimetaphosphate(TSTP)as cross-linking agent,polyethylene glycol(PEG)as continuous phase.The particle size,chemical composition,apparent morphology,and crystal structure of PSM were characterized by the laser particle size analyzer,Fourier transform infrared spectrometer,scanning electron microscope,and X-ray diffractometer,respectively;and the water absorption property,thermal stability and digestion property of PSM were studied by the water absorption test,thermogravimetric analyzer,and in vitro digestion test.Results The particle size distribution of PSM was relatively dispersed,with an average of 53.60µm,which was larger than the 33.30µm of SPS;the chemical composition of PSM showed no significant changes compared to SPS;the apparent morphology of PSM showed a spherical aggregation,with a slightly rough surface and porous and concave structures on the surface,which were different from the elliptical and spherical shapes of SPS;PSM had a amorphous crystal structure,which was different from the B-type structure of PSM;the average water absorption rate of PSM was 921.50%,and the complete water absorption time was 23.87 s,which was 411.94%higher and 219.12%longer than that of SPS,respectively;the thermal decomposition temperature of PSM was in the range of 284.85 to 325.30℃,with a thermal weight loss rate of 63.45%,the thermal stability showed a decreasing trend compared to SPS(but not significantly);the starch hydrolysis rate of PSM was 35.59%,which was 34.25%lower than that of SPS.Conclusion Compared with SPS,the PSM prepared by water-in-water emulsion method has obvious changes in particle size,apparent morphology,crystal structure,water absorption and digestion properties,but no obvious changes in chemical composition and thermal characteristics.关键词
马铃薯/淀粉微球/水包水乳液/制备/结构表征/性能Key words
potato/starch microspheres/water-in-water emulsion/preparation/structural characterization/property分类
医药卫生引用本文复制引用
江德恩,武苏莹,吴明慧,尼玛次仁,谢和兵..马铃薯淀粉微球的制备、结构表征及性能研究[J].中国药业,2025,34(4):48-53,6.基金项目
西藏自治区科技计划项目[XZ202301ZY0005G]. （）
