Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties

被引：14

作者：

Kumari, Suman ^{[1
]}

Yadav, Baljeet S. ^{[1
]}

Yadav, Ritika ^{[1
]}

机构：

[1] Maharshi Dayanand Univ, Dept Food Technol, Rohtak, Haryana, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022年 / 211卷

关键词：

Mung bean starch; Starch nanocrystals; Morphology; Thermal properties; Rheological properties; NANOPARTICLES INFLUENCE; CROSS-LINKING; NANOCRYSTALS; BEHAVIOR; ENCAPSULATION;

D O I：

10.1016/j.ijbiomac.2022.05.083

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a CB-type crystalline pattern with enhanced crystallinity as studied by X-ray diffraction (XRD). Lower negative zeta potential was obtained for mung bean SNC as compared to its native starch. Thermal peaks disappeared for nanocrystals, which indicated an increased thermal instability of mung bean SNC. A shear-thinning behavior, even at high concentrations of SNC in the suspension was noticed. The elastic behavior was observed at all studied concentrations and it was independent of the frequency change.

引用

页码：450 / 459

页数：10