Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles Effect of annealing on the properties of starch nanoparticles

被引：44
作者：
Ji, Na [1 ]
Ge, Shengju [2 ]
Li, Man [1 ]
Wang, Yanfei [1 ]
Xiong, Liu [1 ]
Qiu, Lizhong [3 ]
Bian, Xiliang [3 ]
Sun, Chunrui [3 ]
Sun, Qingjie [1 ]
机构：
[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
[2] Yantai Nanshan Univ, Dept Food, Yantai 265700, Shandong, Peoples R China
[3] Zhucheng Xingmao Corn Developing Co Ltd, Weifang 262200, Shandong, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 286卷
关键词：
Modification; Gelatinization; Structure; Crystallinity; HEAT-MOISTURE TREATMENT; MOLECULAR-STRUCTURE; THERMAL-PROPERTIES; IMPACT; GLUCAN; CORN; DIGESTIBILITY; MORPHOLOGY; STABILITY; SINGLE;
D O I：
10.1016/j.foodchem.2019.01.205
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Annealing offers a facile and green approach to the modification of starch. This study was the first to investigate the effect of annealing on the properties of waxy rice starch nanoparticles (SNPs). The spherical morphology of SNPs hardly changed after annealing, and the nanoscale size of the SNPs was maintained in the range of 50-120 nm. The relative crystallinity of modified SNPs increased from 53.71% to 63.46% after annealing at 55 degrees C for 48 h. The annealing treatment increased the melting temperature from 78.3 degrees C to 95.7 degrees C, but decreased the melting range from 30.8 degrees C to 25.3 degrees C. The increased 1047 cm(-1):1022 cm(-1) ratio suggested that annealing resulted in an efficient packing of double helices. This work suggests that annealing, a safe and green method, produces modifications which can improve the properties of SNPs and therefore expand their applications in the fields of food, nutraceuticals, and other materials.
引用
收藏
页码：17 / 21
页数：5
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