Preparation and Characterization of Mung Bean Starch / Cellulose Nanocrystals Capsules

被引：0
|
作者：
Chen Q. [1 ]
Zhao Y. [1 ]
Zong Z. [1 ]
Zhang P. [1 ]
Wang F. [1 ]
Xie Q. [1 ]
Wang J. [2 ]
机构：
[1] School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha
[2] School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 08期
关键词：
capsules; cellulose nanocrystals; characterization; mung bean starch; preparation;
D O I：
10.16429/j.1009-7848.2022.08.020
中图分类号：
学科分类号：
摘要：
The starch based capsules were prepared with mung bean starch (MBS) and cellulose nanocrystals (CNC)， the glycerol and carrageenan were used as plasticizer and gelling agents. The MBS/CNC capsule-film was prepared by casting method， and the dipping method was used in preparation of the corresponding capsules. The MBS/CNC capsules were analyzed by FTIR， XRD， and SEM. The results showed that CNC could significantly improve the tensile strength of the MBS based capsule. When the content of CNC was 6.0%， the tensile strength of the capsule-film was 15.61 MPa and increased by 175.2%. The transparency of the capsule with different CNC contents was slightly reduced. The loss on drying of the MBS/CNC capsules were between 14.14% and 14.99%， and the disintegration time in distilled water and simulated artificial gastric juice were less than 14 min， which all met the requirements of Chinese Pharmacopoeia (2015). © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：182 / 189
页数：7
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