Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch

被引:109
作者
Kim, Hee-Young [1 ]
Han, Jung-Ah [2 ]
Kweon, Dong-Keon [3 ]
Park, Jong-Dae [4 ]
Lim, Seung-Taik [1 ]
机构
[1] Korea Univ, Grad Sch Life Sci & Biotechnol, Seoul 136701, South Korea
[2] Sangmyung Univ, Dept Foodserv Management & Nutr, Seoul 110743, South Korea
[3] Kolon Life Sci Inst, Youngin Si 446797, Gyeonggi Do, South Korea
[4] Korea Food Res Inst, Songnam 463746, Gyeonggi Do, South Korea
基金
新加坡国家研究基金会;
关键词
Starch; Nanoparticles; Acid hydrolysis; Ultrasonication; GRANULE STRUCTURE; NANOCRYSTALS; NANOCOMPOSITES; CRYSTALLINE; AMYLOSE; LEVEL;
D O I
10.1016/j.carbpol.2012.12.050
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Waxy maize starch was dispersed (14.7% solids) in an aqueous sulfuric acid solution (3.16 M), and hydrolyzed by stirring for up to 7 days at 40 degrees C with ultrasonic treatments at different vibration amplitudes (20 and 40%) and durations (30 and 60 min/day). The amount of starch nanoparticles in the hydrolyzates isolated after 7 days, measured by a dynamic light scattering detector, was raised from 20% to 70% by an ultrasonic treatment (20% amplitude, 30 min). The aggregation of nanoparticles possibly occurring during the hydrolysis was effectively prevented by the ultrasonication. Alternatively, ultrasonic treatments were applied to the re-dispersed suspension of the large microparticles of starch hydrolyzates (2 days) precipitated by a mild centrifugation (500 rpm, 10 min). By an ultrasonic treatment at 60% vibration amplitude for 3 min, the microparticles could be completely transformed to nanoparticles. The inherent crystalline structure of waxy maize starch (A-type in X-ray diffraction) remained after the ultrasonic treatments during acid hydrolysis, but it was disrupted by the ultrasonic treatments for the re-dispersed microparticles. (c) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:582 / 588
页数:7
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