Sixiang Wang , Caie Wu , Gongjian Fan , Tingting Li , Dandan Zhou , Xiaojing Li
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引用次数: 0
Abstract
Unlike the traditional nanoprecipitation method, this study introduced a novel methodology for fabricating V-type starch nanoparticles. The short-chain starch, derived from a synergistic treatment involving H₂O₂ and UV light, was recrystallized to synthesize a novel class of V-type chestnut starch nanoparticles. Furthermore, the study explored the influence of varying pH conditions on the efficacy of the H2O2 and UV treatment, as well as their subsequent effects on properties of the starch nanoparticles. The results showed that H₂O₂ and UV treatment effectively degrade starch into short chains (DP < 37), with pH significantly influencing chain fragmentation and oxidation. With the exception of when the pH was 11, starch chains (13 < DP < 24) accounted for over 60 %. However, when the pH was 11, the proportion of starch chains (DP < 5) increased sharply to 36.12 %. At a pH of 7, the highest carboxyl content (6.65 COOH/100GU) was observed. Starch nanoparticles synthesized from short-chain starch exhibited uniform spherical morphology, and at a pH of 5, these particles achieved the smallest and most uniform size (50–70 nm). FTIR results indicated that the hydrogen bonding between short-chain starch molecules was enhanced after treatment. X-ray diffraction analysis revealed that the starch nanoparticles possessed a V-type crystalline structure. These nanoparticles displayed excellent thermal stability, with peak gelatinization temperatures above 100 °C. Notably, the peak gelatinization temperature reaches 119.83 °C at a pH of 5, highlighting their superior thermal properties as bio-based macromolecular materials. This study offered valuable insights into oxidized starch nanoparticle preparation and nano-carrier development.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.