Effect of heat-moisture treatment under mildly acidic condition on fragmentation of waxy maize starch granules into nanoparticles

被引：27

作者：

Kim, Jong Hun ^{[2
]}

Park, Dae Han ^{[1
]}

Kim, Jong Yea ^{[1
]}

机构：

[1] Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chunchon 24341, South Korea

[2] Seoul Natl Univ, Coll Agr & Life Sci, Res Inst Agr & Life Sci, Seoul 08826, South Korea

来源：

FOOD HYDROCOLLOIDS | 2017年 / 63卷

基金：

新加坡国家研究基金会;

关键词：

Waxy maize starch; HMT; Acid hydrolysis; Homogenization; Yield; Nanoparticle; FOURIER-TRANSFORM IR; PHYSICOCHEMICAL PROPERTIES; MOLECULAR-STRUCTURES; AMYLOSE CONTENT; AMYLOPECTIN; NANOCRYSTALS; SPECTROSCOPY; HYDROLYSIS; ORGANIZATION; DISSOLUTION;

D O I：

10.1016/j.foodhyd.2016.08.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Waxy maize starch was modified by a heat-moisture treatment (HMT) under acidic conditions followed by homogenization to create starch nanoparticles. Waxy maize starch was heated at 130 degrees C for 3, 5, or 8 h under mildly acidic conditions (0.00, 0.10, or 0.15 N sulfuric acid solution) and homogenized for up to 60 min. The crystalline, molecular, and granular structures of starch were effectively changed without severe loss of starch substance (less than 25%) by the HMT under acidic conditions. The HMT under acidic conditions enhanced short-range order of starch granules based on the results of FT-IR but decreased the proportion of amylopectin long chains. The data suggest that the amorphous region of the starch granule was readily hydrolyzed by the acidic condition during the HMT. Moreover, homogenization after the HMT (0.15 N for 8 h) induced fragmentation of starch granules into nano-sized particles with diameters less than 40 nm. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：59 / 66

页数：8

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