Preparation and Characterization of Starch Nanoparticles Prepared using Short Glucan Chains Debranched for Different Times
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Abstract:
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.
