本文以蜡质玉米淀粉为原料，酶解脱支不同时间制备短直链淀粉，在4 ℃下自组装形成淀粉纳米颗粒。采用透射电子显微镜（TEM）、动态光散射（DLS）、红外光谱仪（FTIR）、X射线衍射仪（XRD）、差示扫描量热仪（DSC）和高效凝胶排阻色谱（HPSEC）等对其结构和形貌进行表征。透射电子显微镜（TEM）和动态光散射（DLS）结果显示，淀粉纳米颗粒呈球形或椭球形，粒径在30~150 nm之间，并随酶解时间的增加而增大；X射线衍射仪（XRD）结果表明，所有的淀粉纳米颗粒都表现出典型的B型晶体结构，相对结晶度在40%以上。与其他酶解时间制备的短直链相比，酶解6 h制备的短直链分子量分布范围最窄，形成的纳米颗粒峰值糊化温度最高(89.03 ℃)，焓值最大(13.92 J/g)，本文研究了不同酶解时间对淀粉纳米颗粒性质的影响，为酶解回生法制备淀粉纳米颗粒的研究和应用提供一定的理论基础。

Using waxy maize starch as the raw material, short glucan chain samples were prepared by enzymatic hydrolysis with different debranching times, and starch nanoparticles (SNPs) were prepared through self-assembly of the prepared chains at 4 ℃. Transmission electron microscopy (TEM), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimeter analysis (DSC), and high-performance size-exclusion chromatography (HPSEC) were used to characterize the structure and morphology of SNPs. The TEM and DLS results showed that the SNPs were spherical or ellipsoidal particles, with a diameter of 30~150 nm, and that the size increased with increasing enzymatic hydrolysis time. X-ray diffraction results showed that all of the SNPs displayed the same typical B-type structure, and the relative crystallinity was above 40%. Compared with other glucan chains debranched for different times, the sample obtained from a six-hour enzymatic hydrolysis exhibited the narrowest molecular weight (MW) distribution, and produced SNPs with the highest peak for pasting temperature (Tp) and enthalpy (ΔH). The effects of different enzymatic hydrolysis times on the properties of SNPs were studied, and these findings could provide the theoretical basis for the preparation of SNPs using enzymatic hydrolysis and starch retrogradation.

青岛市民生科技计划项目（142348nsh）