Gelatinization and Rheological Properties of Starch Nanoparticles in Different Plasticizers
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Abstract:
Waxy maize starch was used as the raw material in this work, and starch nanoparticles (SNPs) were prepared through recrystallization of short-chain amylose and debranching using pullulanase. The patterns of the changes in the thermal, retrogradation, and rheological properties of the different concentrations of SNPs in aqueous glycerin, sorbitol, and glucose solutions were studied using a differential scanning calorimeter (DSC) and a dynamic rheometer. The results of the DSC showed that with the addition of sorbitol, glucose, and glycerol solutions (plasticizer/water ratio: 1:1 m/m), the gelatinization onset temperatures of SNPs were increased by 10.85 ℃, 10.96 ℃, and 15.02 ℃, respectively, and the gelatinization conclusion temperatures of SNPs were increased by 9.29 ℃, 9.17 ℃, and 12.40 ℃, respectively. The retrogradation test indicated that the plasticizers could inhibit the retrogradation of SNPs. When the content of SNPs increased, the storage modulus of SNPs in the plasticizer system increased markedly, the loss modulus was greater than the storage modulus, and the gelation properties were enhanced. For 20% SNPs, the storage modulus was around 10 Pa?s in sorbitol solution and glycerin solution, and more than 1000 Pa?s in glucose solution; the loss modulus was in the range of 100~500 Pa?s in glucose solution, indicating that the SNPs-glucose solution exhibited stronger gelation properties. This study provides a theoretical basis for the production of biodegradable starch films with SNPs in different plasticizers.
